If you're looking for an easy, flavorful, and foolproof way to make salmon, this honey miso salmon recipe is about to become your new go-to. Succulent salmon fillets soak up a rich, sweet-savory honey miso marinade before being broiled to caramelized perfection.
You can let the flavors develop with a quick 30-minute marinade, or let it sit overnight for an even deeper, more irresistible taste. The choice is yours!
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Whether you're preparing a quick weeknight dinner or entertaining guests, this dish is low-maintenance yet packed with umami flavor. With a perfect balance of sweet, savory, and slightly spicy notes, this Japanese-inspired recipe is sure to impress.
The best part? You only need a handful of ingredients and a sheet pan lined with parchment paper to make clean-up a breeze.
Let’s get cooking!
Tips for the Best Miso-Glazed Salmon
- Bring salmon to room temperature for 10-15 minutes before cooking for even doneness.
- Don’t let excess marinade burn! Keep an eye on the salmon as it cooks under the broiler. Take control of the caramelization process and move the salmon accordingly so that it cooks evenly.
- Marinate overnight. I prefer to marinate the salmon overnight, but if you're not a planner, 30 minutes will work!
Ingredients You'll Need
- salmon fillets (preferably Atlantic salmon, skin on, and defrosted if frozen)
- white miso paste (a fermented soybean paste found in the refrigerated section of the grocery store)
- honey
- low-sodium soy sauce (or coconut aminos for a soy-free option)
- rice vinegar (mirin or apple cider vinegar as a substitute)
- sesame oil
- grated ginger or ginger paste
- fresh garlic, grated
- lime juice
- sriracha or ¼ teaspoon chili flakes (optional, for a little heat)
- neutral oil (such as avocado, canola, or sunflower oil)
- sesame seeds
How to Make Miso-Honey Glazed Salmon
Step 1: Prepare the Marinade
In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger, grated garlic, lime juice, sriracha (or chili flakes), and oil until smooth.
Step 2: Marinate the Salmon
Place the salmon fillets in a large bowl or shallow dish. Pour the miso glaze over the top, ensuring each piece is well-coated. Cover and let the salmon marinate in the refrigerator for 30 minutes to overnight in an airtight container. The longer it marinates, the deeper the umami flavor will be!
Step 3: Cook the Salmon
Oven Method (Broiler) – My Favorite!
- Preheat the broiler to low heat and adjust the oven rack to the top position.
- Line a sheet pan with parchment paper (or aluminum foil) for easy cleanup.
- Place the salmon fillets, skin side down, at the center of the prepared baking sheet.
- Broil for 6-8 minutes until the top is golden brown and the salmon cooks through. Check for an internal temperature of 125-130°F for medium doneness or 140°F for well-done.
Air Fryer Method
- Preheat the air fryer to 400°F (high heat).
- Lightly coat the basket with cooking spray to prevent sticking.
- Place the salmon skin-side down and air fry for 8-10 minutes until golden brown.
What to serve with this Honey Miso Salmon
- Steamed white rice or brown rice.
- Vegetable sides: Sautéed bok choy, shishito peppers, steamed broccoli, or air fryer broccolini, roasted carrots or asparagus and mushrooms.
- A drizzle of remaining marinade. If you like a little sauce on your salmon, heat the remaining marinade with ½ cup of water in a saucepan over medium-low heat for 8-10 minutes.
- Salads: Try this cucumber orange salad for a nice refreshing side.
- Cocktails: This cucumber martini pairs beautifully with this salmon.
Make Ahead + Storage
- Eat within 2 days.
- For meal prep: Store leftovers in an airtight container and enjoy the next day and use in for a salmon rice bowl or salmon salad.
Recipe
Marinated Honey-Miso Salmon (Oven or Air Fryer)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 2 tablespoons white miso paste a fermented soybean paste found in the refrigerated section of the grocery store
- 2-3 tablespoons honey
- 1 tablespoon low-sodium soy sauce or coconut aminos for a soy-free option
- 2 tablespoons rice vinegar or apple cider vinegar as a substitute
- 1-2 teaspoons sesame oil
- 1 teaspoon grated ginger or ginger paste
- 1 clove garlic grated
- 1 teaspoon lime juice
- 1 teaspoon sriracha or ¼ teaspoon chili flakes, for a little heat, optional
- 1 tablespoon neutral oil such as avocado, canola or sunflower oil
- 2 (6 ounce) salmon fillets preferably Atlantic salmon, skin on, and defrosted if frozen
- 1 tablespoon sesame seeds to garnish
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Instructions
- Prepare the marinade: In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger, grated garlic, lime juice, sriracha (or chili flakes), and oil until smooth.
- Marinate the salmon: Place the salmon fillets in a large bowl or shallow dish. Pour the miso glaze over the top, ensuring each piece is well-coated. Cover and let the salmon marinate in the refrigerator for 30 minutes to overnight in an airtight container. The longer it marinates, the deeper the umami flavor will be!
- To broil the salmon: Preheat the broiler to low heat and adjust the oven rack to the top position. Line a sheet pan with parchment paper (or aluminum foil) for easy cleanup. Place the salmon fillets, skin side down, at the center of the prepared baking sheet. Broil for 6-8 minutes until the top is golden brown and the salmon cooks through. Check for an internal temperature of 125-130°F for medium doneness or 140°F for well-done.
- To air fry the salmon: Preheat the air fryer to 400°F (high heat). Lightly coat the basket with cooking spray to prevent sticking. Place the salmon skin-side down and air fry for 8-10 minutes until golden brown.
- Cook the marinade (optional): If you like a little sauce on your salmon, cook the remaining marinade with ½ cup of water in a saucepan over medium-low heat for 8-10 minutes, stirring occasionally.
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