Easy Miso Salmon Recipe – The Healthy Maven

An easy recipe for miso salmon seared to perfection in a simple honey miso glaze. This miso salmon recipe makes for an easy weeknight dinner paired with healthy, delicious side dishes!

Fun fact about me: I love the Cheesecake Factory. I don’t know if it’s because I grew up in Canada and the Cheesecake Factory was a novelty or because I’m a fan of huge menus, but if in doubt I’ll probably choose the Cheesecake Factory for dinner.

In case you haven’t tried it yet, the Cheesecake Factory’s miso salmon is absolutely delicious! It’s my favorite protein and I love the sweet and savory taste.

It’s about time I recreate the recipe at home! While I’ll never say no to the Cheesecake Factory, this miso salmon recipe actually more than compares and gives me a little taste of CF at home!

What is miso?

Miso is a fermented paste made from soybeans and koji, a type of mold. It has a thick texture similar to peanut butter.

Because it’s fermented, it contains gut-healthy probiotics. So, on top of the health benefits of salmon, miso glazed salmon is actually a super healthy recipe!

Miso is available at most major grocery stores as well as Asian grocery stores. Because it’s a fermented soybean paste, it will keep in your fridge for 3-6 months. A great bang for your buck!

Ingredients for miso glazed salmon

salmon fillets – Try to buy good quality salmon as it tends to be flaky and just tastes better overall.

miso paste – Pack a giant umami punch! You can use either white miso or red miso for this recipe.

soy sauce – I prefer low-sodium soy sauce (you can add more or less salt to taste). You can also substitute tamari or coconut aminos if you are gluten free.

rice vinegar – The acidity goes well with the umami of the miso and the sweetness of the honey. You can also use more traditional mirin if you have it on hand.

Treasure – Just a little for the sweetness in the marinade.

Sesame seeds – for garnish.

How to make miso salmon

STEP 1: COOK SALMON

Line a baking pan with aluminum foil and drizzle with olive oil. Pat the salmon fillets dry with a piece of kitchen paper and place them skin-side down on aluminum foil.

STEP 2: MAKE MARINADE/GLAZE

In a small bowl, whisk together the miso, soy sauce, rice wine vinegar, and honey.

STEP 3: MARINATE THE SALMON

Using a spoon or pastry brush, spread half of the marinade over the salmon fillets. Leave at room temperature for 15 minutes. Alternatively, cover the baking sheet and remaining marinade and let rest in the fridge for up to 12 hours.

STEP 4: FRY SALMON

Set oven to grill. Grill the salmon for 5-7 minutes or until slightly crispy but pink inside. The time depends on the thickness of the salmon, so watch the broiler carefully. Pour the remaining glaze over the salmon immediately after removing it from the oven.

STEP 5: GARNISH + SERVE

Sprinkle with sesame seeds and pierce with a fork!

What to serve with miso-glazed salmon

I usually like to serve my miso salmon with rice as part of a salmon bowl recipe. However, here are some tasty side dishes that pair beautifully with this miso glazed salmon:

Can you eat salmon skin?

Absolutely! Like the rest of the fish, salmon skin is an amazing food source that provides polyunsaturated fatty acids called omega-3 fatty acids. If you don’t like the skin, you can just peel it off before eating.

How to save

Store your leftover miso salmon in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. Honestly, it doesn’t taste that great reheated, but it will work in a pinch!

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