Simple Miso Glazed Salmon
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Easy to make Simple Miso Glazed Salmon that requires just 7 simple ingredients! This is a meal that’s easy to throw together on a weeknight and still nice enough to serve for Sunday dinner!
<bows head in shame> Yes! I’ve been gone for over a week now, after promising all these amazing recipe that I had for you that SHOULD have gone up over the course of this week and last.
I bring you this simple miso salmon as a peace offering. Can we be friends again now?
For those of you that may have seen this post, you know I had gone to Toronto for the hubby’s cousin’s wedding. If you’re at all familiar with South Asian weddings, you know they last for at least a week with TONS of events, color, family, food, and FUN. Though I had the best intentions to keep the blog going with yummy summer recipes like this miso glazed salmon, the wedding fun/preparations got the best of me. But i’m back now, and I promise, promise, promise to bring you AMAZING food.
Now moving along to my super simple 7 ingredient miso glazed salmon recipe.
This is a simple dinner recipe that turned out even better than I had planned for it to. Who wouldn’t have high hopes for asian flavored salmon that requires just 7 simple ingredients? But this was beyond anything I could’ve hoped for. The hubby insisted that I put this on our dinner rotation (we don’t even HAVE a dinner rotation).
Though I love seafood of every kind, salmon is definitely on my list of top 5. And the miso glaze pairs beautifully with fresh, wild-caught coho or sockeye salmon.
Here’s the deal:
✓ Yays for easy weeknight dinners.
✓ 7 simple ingredients.
✓ Only 10 minutes of hands on time.
✓ Miso paste + soy sauce + brown sugar + ginger + garlic. YES!
✓ Sweet/ Spicy/ Savory F-L-A-V-O-R EXPLOSION. Done, done, and done.
✓ Serve it with a simple salad for a super light meal or with a little white or brown rice for super filling meal.The miso glaze is super simple to pull together. Toss everything in a bowl, and give it a big old stir. Allow the salmon to marinate in the refrigerator for 30 minutes to 1 hour so that you get maximum flavor. Place the salmon on a foil lined baking sheet. This makes clean up a breeze which makes this meal 1000x more amazing! Is that easy or is that easy? Simple recipes like this one are always good to have in your back pocket.
It’s important to use good quality salmon for this recipe. I DO NOT recommend using ‘pink salmon’ as this type of salmon has a high water content. My preferred salmon is wild-caught coho or sockeye salmon. Good quality salmon may cost slightly more than the farm raised kind but trust me, it’s well worth it. My tip would be to purchase LOTS when it’s on sale and freeze for later use.
This is truly such a simple and delicious seafood recipe made with ingredients that are mostly pantry staples (except for the miso). It requires very little prep-work and is perfect for Sunday dinners or weeknights.
I love serving up this miso glazed salmon with a big, bright salad but a little white or brown rice would work too!
Everyone is going to LOVE it, including the person that has to clean up! 😉
- 2 tablespoons miso paste ( I used this
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, grated
- 1/4 - 1/2 teaspoon red pepper flakes (to taste)
- 1 tablespoon brown sugar
- 3 - 5 ounce pieces of coho or sockeye salmon (see note)
- sesame seeds for garnishing, optional
- In a medium bowl, combine the miso paste, soy sauce, ginger, garlic, red pepper flakes, and brown sugar, Allow the brown sugar to dissolve. Marinate the salmon for 30 minutes to 1 hour covered in the refrigerator.
- Position a rack near the upper third of oven and preheat the oven to 425ºF. Line a baking sheet with a piece of aluminum foil.
- Place the salmon on the foil-lined baking sheet and drizzle each piece with a teaspoon of the marinade. Bake the salmon filets for 5-10 minutes or until the salmon is tender and flakey in the center. Depending on the thickness of the filet, it may take more or less time. Serve warm topped with sesame seeds, if desired. I like to serve my salmon with a side salad or white or brown rice.
- I suggest using a good quality salmon for this recipe. Try to avoid using 'pink salmon' as this type of salmon is quite watery and will release lots of water in the baking process causing the fish to be wet and not flakey.
- Please note - baking time may vary slightly depending on the thickness of the salmon. Feel for firmness on the thickest part of the filet to make sure your fish is cooked through.
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