This just might be the easiest, most flavorful salmon you will ever make. Create a honey-sweetened, ginger, garlic, miso and soy sauce marinade which creates a nice crisp and caramelized crust after roasting. Once you cut into your salmon filet you end up with lovely juicy and tender meat. It’s almost like a piece of candy melting in your mouth.
The marinade is so easy to make. Baking salmon is really easy and requires little hands-on effort. Your baking time can vary depending on how thick your salmon filet is. The standard rule of thumb calls 10 minutes per inch of thickness. And that’s the secret to an extremely juice and flaky salmon.
I discovered that I like this recipe far more if I used a thinner salmon filet. That means more crust and more flavor. 
The recipe is also perfect to serve to guests. You can of course marinated the fish overnight. You will just spend 1 minute in the kitchen to roast your salmon and once it’s in the oven your hands and kitchen is free for other things and enjoying time with your friends. I really like to serve this fish with some spinach, which is also prepared and cooked in no time.
Step by Step Guide to Making Crispy Garlic-Miso Glazed Salmon
- Prepare the Marinade: In a bowl, whisk together soy sauce, honey, miso paste, ginger, and garlic until well combined.
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Marinate the Salmon: Place the salmon filet in a Ziplock bag. Pour the marinade over the salmon, seal the bag, and ensure the filet is well coated. Refrigerate and marinate for at least 30 minutes, preferably overnight.
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Prepare for Cooking: Preheat the oven to 180°C (350°F). Create a ‘boat’ out of aluminum foil or line a baking pan with foil.
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Sear the Salmon: Heat a heavy pan with a small amount of peanut oil over high heat. Once hot, sear the top of the salmon for 30 seconds to 1 minute until a crust forms.
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Bake the Salmon: Transfer the seared salmon to the aluminum foil, crust side up. Bake in the preheated oven for 15-20 minutes, basting with sauce halfway through.
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Reduce the Sauce: Pour the remaining marinade into a saucepan. Bring to a boil over medium-high heat, then simmer for about 5 minutes until the sauce is reduced.
Recipe Notes:
- Adjust searing time based on your pan and stove; check after 30 seconds to avoid over-crisping.
- Ensure the salmon is marinated well for the best flavor.
Crispy Garlic-Miso Glazed Salmon
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Honey-sweet miso glaze gives this salmon a fantastic caramelized crust. Minimal prep for a delicious weeknight dinner.
Ingredients
- 1 lbs (454 g) salmon fillet, skinless
- 3 cloves garlic, pressed
- 1 1/2 tsp fresh ginger, grated
- 1 tsp miso paste
- 6 Tbsp honey
- 4 Tbsp soy sauce
Instructions
- Prepare the Marinade: Whisk together soy sauce, honey, miso paste, ginger, and garlic in a bowl until well combined.
- Marinate the Salmon: Place the salmon filet in a Ziplock bag, pour the marinade over it, seal the bag, and ensure the filet is well coated. Refrigerate for at least 30 minutes, preferably overnight.
- Prepare for Cooking: Preheat the oven to 350°F (180°C). Create a boat out of aluminum foil or line a baking pan with foil.
- Sear the Salmon: Heat a heavy pan with a small amount of peanut oil over high heat. Sear the top of the salmon for 30 seconds to 1 minute until a crust forms.
- Bake the Salmon: Transfer the seared salmon to the aluminum foil, crust side up. Bake in the preheated oven at 350°F (180°C) for 15-20 minutes, basting with sauce halfway through.
- Reduce the Sauce: Pour the remaining marinade into a saucepan. Bring to a boil over medium-high heat, then simmer for about 5 minutes until the sauce is reduced.
Notes
- For a richer flavor, use white miso paste instead of regular miso.
- To prevent the salmon from sticking, ensure your pan is very hot before searing.
- Leftover salmon and sauce can be stored separately in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Marinating Time: 30 mins
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How long should I marinate the salmon?
30 minutes to 2 hours in the fridge is ideal. Longer than 4 hours risks breaking down the texture, especially with the soy sauce acting as a mild cure.
Can I cook this salmon in an air fryer?
Yes. Cook at 400°F (204°C) for 8-10 minutes. The glaze can caramelize quickly due to the honey content, so check it at 8 minutes.
What does miso paste add to the marinade?
Miso adds a savory, fermented depth and helps the glaze brown and caramelize during cooking.
Can I use skin-on salmon instead of skinless?
Yes. Cook skin-side down first to crisp the skin. The skin acts as a barrier and keeps the flesh moist.
What should I serve with miso-glazed salmon?
Steamed rice, roasted broccoli, or a simple cucumber salad all pair well. The bold, sweet-savory glaze suits mild, neutral sides.
Good stuff.
The garlic-miso glaze was spot on, though my salmon fillets could’ve used slightly less honey to balance the sweetness for my taste. All in all, great weeknight meal.
Swapped the miso for tahini because that’s what I had. Still came out really flavorful with that nutty twist!
This was excellent. I followed the directions exactly. It was easy to make and perfect for a busy weeknight. I marinated it about four hours.
This has become a go-to for my girlfriend and I. We make it a couple of times a month. We both feel that 6tbsp of honey is way too much, though. We use 1-2 and it’s just enough to cut the saltiness from the soy sauce and let the other flavors come through.
Thanks for the comment Caleb, great that you were able to adapt it to your personal preference!!
Great recipe, thank you – easy and delicious, and I love the miso in this dish!
Six tablespoons of honey?
Are you ok?
Haha, it is sweet – but ooooh so good!
The cooking time is too long – put the salmon in a hot heavy pan for a minute you will essentially cremate the skin. Should be made a bit clearer that you may need less than 30 seconds to sear and crisp the skin
You are right that it does depend on the pan and stove how quickly it will sear. Good point, and we have added additional wording to the recipe. Thank you for the input!
Made this for a dinner party and it was an enormous hit. definitely be making this again.
I served it on a bed of rice and with a dollop of wasabi mayo on top
Looks fabulous. Can you please email me the type of miso you prefer? Thank you.