Miso Glazed Salmon

Miso Glazed Salmon

A few nights ago I made one of my go-to weeknight dishes, miso glazed salmon, and shared it on Instagram. When a bunch of people asked for the recipe, I realized that I had never posted it here even though we eat it pretty much every week. It’s so easy to make, so flavorful, and so packed with nutrients.

The salmon gives you a big dose of Omega-3s, the (fermented) miso gives you a healthy does of probiotics, and the sesame is a good source of calcium, magnesium and iron! The glaze is so savory and sweet and full of flavor that even people who don’t always love fish (Ahem my husband) will be a fan of this dish.

I usually serve it either on top of a big kale Caesar salad or with sides of brown rice and seasonal roasted veggies.

Full disclosure before I share the recipe: This is a stock photo. I’ve been really overwhelmed with an exciting project that Anel and I are working on for his business (more to come on that!), my current state of health, and anxiety, so I’m trying to make small changes that will make day to day life a little easier. One of them was to use a stock photo for today’s post instead of shooting it myself.  But I promise when things settle down a little I’ll be back on my A-game, and because I’m crazy, I’ll probably end up shooting this dish and will update the photos later.

Miso Glazed Salmon

Serves 2

– 3/4 pound, wild caught salmon cut in half
– 2 tablespoons, white miso paste
– 1 tablespoon, tamari
– 1 tablespoon, sesame oil
– 1 tablespoon, honey
– 1 teaspoon, rice vinegar
– Sprinkle of red pepper flakes
– Sesame seeds and/or scallions to top (optional)

1. In a small bowl, whisk together miso, tamari, sesame oil, honey, vinegar, and red pepper flakes.
2. Prepare the salmon by cutting it in half, rinsing it and patting it dry.
3. Top salmon with miso glaze and let sit, refrigerated for at least 30 minutes.
4. Preheat oven to 400 degrees.
5. Bake salmon, covered with tin foil (so it doesn’t get dry) for 15 minutes.
Note: Try to make sure that the baking dish doesn’t have much or any of the glaze on it because it will burn up. Keep as much as possible on top of the fish!
6 Remove foil and bake for another 5-10 minutes (depending on how cooked you like it.
Note: This timing is for a 1 inch (ish) thick piece of salmon, you’ll have to improvise how long you bake it based on the size of the fish.
7. Remove from oven and topped with sesame seeds and chopped scallions.
8. Enjoy!

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  1. Oana said:

    I’m sure the dish is as delicious with or without the stock photo! BTW, you have a knack for plating dishes and taking great photos, so I wouldn’t have known it wasn’t your own. Oh, and wild salmon is pretty much the only fish my husband eats, too. What’s with men and fish?

    4.3.18 · Reply
    • Julia said:

      Thank you! And haha so true with the men and fish. Salmon and lobster only. What’s wrong with them? 🙂

      4.3.18 · Reply
  2. Grace Atwood said:

    YUM – totally making this!

    4.3.18 · Reply
    • Julia said:

      It will be a hit with Tyrion too! Bootsie loves it 🙂

      4.3.18 · Reply
  3. Caitlin said:

    This sounds delicious! My favorite go-to salmon glaze is a mixture of honey and sriracha, so I’d love to try another Asian-influenced glaze!

    4.3.18 · Reply
    • Julia said:

      Oh yum that sounds amazing. I’m going to try that next! We love Sriracha in our house.

      4.3.18 · Reply
  4. Allie said:

    We eat a lot of fish, especially salmon, so I’m always looking for new recipes. This looks delicious. Also, if anyone is looking Trader Joe’s has great prices on wild salmon! xAllie http://www.theallthatglittersblog.com

    4.3.18 · Reply