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Brown sugar miso glazed salmon garnished with sesame seeds and sliced green onions, served with ramen noodles, edamame, cucumber ribbons, avocado, and extra miso glaze.
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Brown Sugar Miso Glazed Salmon

This Brown Sugar Miso Glazed Salmon has an unbelievably dreamy brown sugar miso glaze. Serve with rice and a veggie for an easy weeknight dinner!
Course Main Course
Cuisine American
Keyword salmonrecipes
Prep Time 10 minutes
Cook Time 14 minutes
Marinating time 30 minutes
Total Time 54 minutes
Servings 4 servings
Calories 361kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Miso paste, soy sauce, garlic, ginger, and seasonings added to a food processor, then blended into a smooth brown sugar miso glaze.
  • 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 Timer
    4 salmon fillets
    Brown sugar miso glaze spooned evenly over fresh salmon fillets in a baking dish before marinating.
  • 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
    Marinated salmon fillets arranged on a wire rack set over a foil-lined baking sheet before baking.
  • 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 Timer
    Note: 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.
    Brown sugar miso glaze brushed over salmon fillets before baking, followed by the baked salmon with caramelized, lightly charred edges.
  • 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
    Brown sugar miso glazed salmon served two ways: plated with sesame seeds and sliced green onions, and flaked over noodles with edamame, cucumber ribbons, avocado, and extra miso glaze.

Video

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

Serving: 1serving | Calories: 361kcal | Carbohydrates: 15g | Protein: 37g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 1522mg | Potassium: 916mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 2mg