Brown Sugar Miso Glazed Salmon
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If you’ve never made miso salmon at home, this Brown Sugar Miso Glazed Salmon the recipe to start with. The combination of savory miso, brown sugar, garlic, ginger, and soy sauce creates a glaze that’s perfectly balanced: sweet, salty, and packed with umami flavor. As the salmon bakes and finishes under the broiler, the glaze caramelizes into the most delicious sticky coating.
Serve it with steamed rice or noodles and finish it off with your favorite toppings (like edamame, cucumber, and avocado) for a dinner that feels special without requiring much effort.
Table Talk with Tawnie
A tried and true salmon recipe that never disappoints! The flavors work so well together and it’s something you’d find on a restaurant menu but totally doable at home (and dare I say even better). Between this salmon recipe, my Mediterranean Salmon, and my Chili Crisp Salmon, you’ll always have delicious go-to recipes for when you’re in the mood for salmon!
- Salmon: Rich in omega-3 fatty acids and DHA. Looks for salmon fillets that are bright in color and firm to the touch.
- Miso Paste: Miso is so underused in my kitchen and I need to change that immediately. Miso is a fermented soybean paste. It’s quite nutritious, having rich amounts of B vitamins and protein and is used in sauces, soups, marinades, dips, salad dressings, etc. You can use white or red in this recipe.
- Brown Sugar: Brown sugar caramelizes beautifully under the broiler, creating those irresistible golden, slightly charred edges. It also balances the salty miso and soy sauce.
- Shoyu or Soy Sauce: Adds saltiness and deep savory flavor while balancing the sweetness of the brown sugar and honey. If you can find shoyu, it has a slightly smoother, richer flavor, but regular soy sauce works perfectly too.
- Mirin: This sweet Japanese rice wine adds subtle sweetness and complexity to the glaze. It also helps give the salmon that glossy finish. (If you can’t find Mirin, use dry sherry or sake mixed with a little sugar, or substitute with extra rice vinegar and honey in a pinch.)
- Sesame Oil: Just a small amount adds a rich, nutty aroma that makes the glaze taste like it came from your favorite Japanese restaurant.
- Fresh Garlic + Ginger: These fresh aromatics add layers of savory flavor and just the right amount of warmth to complement the sweet, salty, and umami-rich glaze.
- Other ingredients needed: rice vinegar, honey, avocado oil (or vegetable oil), water
- Optional toppings: green onions, sesame seeds, red pepper flakes
Step by Step Directions:
(For the full recipe, scroll down to the recipe card below)
Make the marinade
Blend all marinade ingredients in a small blender or food processor until smooth.
Marinate the salmon
Pat the salmon dry and place in a dish or zip-top bag. Pour a little more than half of the marinade over the salmon, reserving the rest. Marinate for 15-30 minutes, or up to 2 hours.
Bake
Preheat the oven to 425°F. Line a baking sheet with foil and place a lightly greased wire rack on top. Arrange the salmon on the rack, skin-side down if using skin-on fillets, and discard the excess marinade. Bake for about 10 minutes.
Broil
Brush the salmon with the reserved glaze and broil on high for 3-4 minutes, or until the glaze is caramelized and the salmon reaches your desired doneness. Let rest for a few minutes before serving.
Note on Internal Temperature
The USDA recommends cooking salmon to 145°F, but many prefer removing it from the oven around 125-130°F for a more tender, medium finish. The temperature will continue to rise slightly as the salmon rests.
Serve
Garnish with green onions, sesame seeds, chili flakes, and extra glaze, if desired. Serve with rice, noodles, or vegetables.
Expert Tips
- Blend the marinade. Miso paste is thick and can be difficult to whisk smooth. A quick blitz in a small blender or food processor creates a silky, cohesive glaze.
- Don’t marinate too long. 15-30 minutes is plenty. Because the marinade contains soy sauce and vinegar, marinating for much longer than 2 hours can begin to affect the texture of the salmon.
- Reserve some glaze before marinating. Save a portion of the glaze to brush on before broiling and drizzle over the cooked salmon for even more flavor.
- Use a wire rack if you have one. Elevating the salmon allows hot air to circulate, helping the glaze caramelize while preventing the bottom from becoming soggy.
- Watch it closely under the broiler. The brown sugar caramelizes quickly, so the salmon can go from perfectly charred to burnt in less than a minute.
- Let the salmon rest. Resting for 2-3 minutes before serving helps the juices redistribute and keeps the fish moist
Variations / Substitutions
- Make on the stove in a nonstick pan: Add olive oil to pan, cook with skin-side up for ~5-6 minutes, flip and cook for a few more minutes on other side. Preheat skillet for a few minutes before adding salmon.
- Try it in the air fryer. Air fry at 400°F for about 8-10 minutes, then brush with reserved glaze and cook another 1-2 minutes until caramelized.
- Serve with a seasoned sushi rice: To warm cooked rice add 2 Tbsp. rice vinegar, 1 ½ Tbsp. sugar, and 1 tsp. salt. It will absorb the flavor and creates the most delicious flavor and sticky rice texture!
- Sub the mirin: Substitute dry sherry or sake with a pinch of sugar, or use an extra splash of rice vinegar plus a little honey.
- Go gluten-free: Tamari makes an excellent gluten-friendly substitute for soy sauce (be sure your miso is gluten-free as well if needed).
- Add some heat: Stir a little sriracha, chili crisp, or gochujang into the glaze.
- Finish with citrus: A squeeze of fresh lime or lemon brightens the rich glaze beautifully.
Storage
- Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a 300°F oven for about 8-10 minutes, in the air fryer at 325°F for 3-5 minutes, or microwave in short 20-30 second intervals until just warmed through. Avoid overcooking, which can dry out the salmon.
- Meal Prep Tip: Leftover salmon is delicious served cold over salads, rice bowls, or tucked into wraps the next day.
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FAQs
Can I use frozen salmon?
Yes! Thaw it completely in the refrigerator and pat it very dry before marinating.
Do I have to marinate the salmon?
I highly recommend it. Even 15-30 minutes allows the salmon to absorb plenty of flavor, but if you’re short on time, you can simply brush on the glaze before baking.
How can I tell when my salmon is done?
Salmon will have a solid pink color in the center when it is done. Do keep in mind it will cook for a few minutes in the pan after you remove it from the oven. If you have a thermometer, salmon should reach 145°F for safe consumption.
What should I serve with salmon?
I love serving in bowls with a rice or noodles base and lots of yummy toppings (like edamame, green onions, avocado, cucumber, and sesame seeds)!
How do I store salmon?
Allow salmon to cool completely and then transfer it to an airtight container and store in the fridge for 3-5 days. Keep any leftover sauce separate and add it on when you’re ready to enjoy.
Can I use the leftover marinade as a sauce?
Only if it has not touched the raw salmon. Reserve some glaze before marinating to brush over the cooked salmon or drizzle on just before serving.
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Brown Sugar Miso Glazed Salmon
Ingredients
- 4 salmon fillets (5-6 oz each, about 1-inch thick)
For the Miso Glaze / Marinade
- 1/4 cup miso paste (white or red)
- 3-4 Tbsp shoyu or soy sauce
- 2 Tbsp brown sugar
- 1 tsp. honey
- 1 ½ Tbsp mirin
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp avocado oil or vegetable oil
- 1 tsp. garlic (minced)
- 1 tsp. fresh ginger (minced)
- 1/4-1/3 cup water (to thin)
Optional Garnish
- green onions (sliced)
- sesame seeds
- chili flakes
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the Marinade: In a small blender or food processor, process all sauce ingredients until smooth. (I like to do it this way because miso can be thick, so blending really makes the sauce cohesive).1/4 cup miso paste, 3-4 Tbsp shoyu or soy sauce, 2 Tbsp brown sugar, 1 tsp. honey, 1 ½ Tbsp mirin, 1 Tbsp rice vinegar, 2 tsp sesame oil, 2 tsp avocado oil or vegetable oil, 1 tsp. garlic, 1 tsp. fresh ginger, 1/4-1/3 cup water
- Marinate the Salmon: Pat salmon dry and place in a dish or zip-top bag. Pour a little more than half of the glaze over the salmon, reserving the rest for later. Marinate for at least 15-30 minutes, or up to 2 hours. Start Timer4 salmon fillets
- Bake: Preheat the oven to 425°F. Line a baking sheet with foil and place an oven-safe wire rack on top. Lightly grease the rack to prevent sticking. Arrange the marinated salmon fillets on the rack leaving the excess marinade behind, skin-side down (if using skin-on). Bake for ~10 minutes, or until the salmon is mostly cooked and just beginning to turn opaque. Start Timer
- Broil to finish: Remove from the oven and brush the tops with a light layer of the reserved glaze. Switch the oven to broil (high) and return the pan to the oven. Broil for 3-4 minutes, or until the glaze and salmon are caramelized and slightly charred in spots. Watch closely to prevent burning. Remove from oven and let rest for a couple of minutes. Start TimerNote: For internal temp, the USDA recommends an internal temperature of 145°F. But most chefs would argue that the 130°F range is best. Use your best judgment and note that the temperature will rise more as it finishes cooking when you pull it out of the oven.
- Serve: Top with green onions, any more of the glaze, sesame seeds, or chili flakes. Serve with rice, noodles, or veggies.green onions, sesame seeds, chili flakes
Notes
- Keep an eye on the salmon when using the broil feature since ovens may vary.
- Store in airtight container in fridge for 3-5 days.
- Allow salmon to come to room temperature for 15-20 minutes. The colder the salmon is prior to cooking, the higher the chance it is to overcook the outside before the middle is cooked.
- We love these brussels sprouts with this salmon!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was originally published in September 2021. It was updated with a refreshed recipe, new photos, and additional tips and trips in July 2026.
📸 Photos by Megan McKeehan of The Broke Girl Table
This recipe was a little too sweet for my personal taste, it wasn’t a balanced flavor profile and the miso does not shine here. Thank you for your work going into it though! It does seem as many other people love it.
Sorry to hear that Leslie! I will have to take another look at the recipe and see if i can improve it in any way based on your comment. Thank you for trying it though! Xo, Tawnie
This is the best glazed salmon recipe! My substitutions likely didn’t make much difference in the deliciousness, but I skipped the salt and olive oil, substituted smoky coconut aminos for soy sauce, used dried ginger because I didn’t have fresh, and I topped it with sesame seeds and black garlic. I foresee making this forever. It is SO GOOD! Thanks for posting it!
Hi Erin! OMG thank you sooo so much I am glad you enjoyed it 🙂 Now I want it again too, hehe. thank you! xo, Tawnie