This tender, flavorful Miso Salmon recipe is marinated in a sweet and savory miso sauce and broiled to juicy, caramelized perfection. It takes just a few ingredients and it cooks up in minutes!
2tablespoonsmaple syrupor substitute with your favorite sweetener
1tablespoonreduced sodium soy sauceFor paleo, Low FODMAP or gluten-free diets, substitute with liquid aminos or coconut aminos.
1teaspoontoasted sesame oilif you don't have any on hand, it may be omitted
1/8teaspoonfreshly ground black pepper
Toasted sesame seeds and scallions, for servingoptional
Instructions
Place the miso paste, mirin, maple syrup, soy sauce, sesame oil and black pepper in a small bowl and whisk until incorporated.
Place the salmon in an 8x8" glass baking dish or a zip top bag. Pour in the marinade and coat the salmon well, then cover and marinate for 30 minutes to one hour at room temperature.
Preheat the broiler. Place the salmon on a foil lined rimmed baking sheet (be sure to use foil as parchment paper will burn under the broiler).
Broil about 6-8" below the broiler for about 5 minutes for up to 1/2" thick, or 8-10 minutes for up to 1" thick, until caramelized and the fat has rendered. All ovens vary, so be sure to keep an eye on the salmon as the marinade can burn easily. If the salmon begins to burn, place on the middle rack of the oven which is further away from the broiler. Serve with toasted sesame seeds and scallions if desired and enjoy!
Notes
Pro tip: Marinate salmon in the miso marinade for a minimum of 1 hour at room temperature for maximum flavor!
Pro tip: For best results, use filets the same thickness to ensure that they're done at the same time. Salmon that is 1/2" thick is typically done in 5 minutes, and 1" thick is done in 8-10 minutes.
Miso paste is a soy bean paste that can be found in the refrigerated area of the natural food sections at most supermarkets. White miso has the mildest flavor.
For toasted sesame seeds, heat the sesame seeds in a small skillet over medium low heat until golden and fragrant, 3-5 minutes.