This delicious miso-glazed salmon is an easy, weeknight meal that is big on spicy-sweet Asian flavor! A gluten-free meal you’ll make over and over! 

Really and truly though, I AM hungry for this miso salmon recipe. Honestly, I’m hungry for anything miso right now. If there’s miso, I want IN. <–Yep, foreshadowing of recipes TO COME. (Hi, Asian Miso Steak Sheet Pan Dinner!)

The saltiness of the white miso, paired with the sticky-sweet honey, spicy Sriracha and POP of coconut aminos to tie it all together is honestly one of the best things you’ll put in your mouth. REALLY.

Why You Will Love This Recipe

• Miso-glazed salmon is insanely delicious, and basically the perfect marriage of spicy Asian flavors.
• This baked salmon (or make it air fryer salmon!) could really not be any easier.
• This gluten-free dish is full of protein, giving you the perfect starting point for any meal.
• Throw it over some rice, add some crispy air fryer roasted Asian broccoli, and maybe even drizzle it with a little extra miso lemon tahini dressing, and you have the perfect meal!

Ingredients

Choose a salmon fillet that is firm, doesn’t smell off, and is a rich pink color (it shouldn’t be drab and brown).

• 1 1/2 tbsp white miso (gluten-free if needed)
• 1 tbsp hot water
• 1/2 tbsp coconut aminos, or soy sauce
• 2 1/2 tsp honey
• 1/2 tsp Sriracha chili sauce
• 1/2 tsp fresh ginger, minced
• 1 lb Atlantic salmon, (four 4 oz fillets)

Instructions

Prep

Preheat your broiler to HIGH and spray a rimmed baking sheet with cooking spray.

Whisk

In a medium bowl, whisk together all the ingredients except the salmon.

Glaze

Line the salmon up on the baking sheet. Evenly spread half of the miso glaze over the tops and sprinkle with salt.

Broil

Broil for 5 minutes. Then spread the rest of the sauce over the fish and broil until it flakes easily with a fork, about another 2-4 minutes.

DEVOUR!

Is Miso-Glazed Salmon Healthy?

This is such a nutrient-dense meal. Salmon might be one of the best things for you. It contains protein and omega-3 fatty acids. The white miso is also a good source of protein, fiber, and probiotics. Coconut aminos is a superior option to soy as it contains less sodium and has a lower glycemic index. Honey is a natural sweetener and a better option than refined sugar. And the sriracha and ginger contain antioxidants. Like any recipe, though, it matters how you cook it, so be sure to use a good oil like olive oil and don’t overdo it with the miso and coconut aminos.

What is Miso?

Miso is a paste made from fermented soybeans and barley or rice malt. It’s typically used in Japanese cooking, and I’m suspecting you’ve eaten it in miso soup at your local sushi joint before.

It has this CRAZY savory but salty, intense but earthy, totally UMAMI flavor that can honestly elevate the flavor of SO many dishes.

You can add it to roasted veggies (like air fryer roasted Asian broccoli), salads… I even put it in my oatmeal. Don’t judge until you’ve tried it.

FAQs

how to store miso-glazed salmon

Let the meal cool completely. Any leftover miso marinade should be stored separately. Place the salmon in an airtight container or wrap it tightly in plastic then put it in the fridge where it should last for up to 4 days. When you’re ready to eat, let it sit at room temperature for 10-15 minutes to take the chill off. You can reheat it in the microwave on HIGH for 2 minutes, in the oven at 350°F for 10-15 minutes, or on the stove in a pan with some butter or oil, MEDIUM heat for about 5-10 minutes.

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