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Plated Japanese miso salmon on a white rectangular plate with rice and pickles.
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Miso Salmon

Miso salmon is one of those easy, make-ahead dishes that punches way above its weight. Cured in a simple three-ingredient marinade, it delivers that perfect balance of savory and sweet. Since you can prep it a few days ahead, it’s a great option to have on hand for quick weeknight dinners.
Course Entree
Cuisine Japanese
Keyword asian, easy, miso, salmon, seafood, weeknight
Level Beginner
Main Ingredient Fish
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 5 minutes
cure time 2 days
Total Time 2 days 10 minutes
Servings 4 servings
Calories 260kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 450 grams salmon (4 thin fillets)
  • ¼ cup yellow miso
  • ¼ cup brown rice syrup
  • 2 tablespoons sake
  • vegetable oil (for cooking)
Grams + US Cups - US Standard

Instructions

  • Pat 450 grams salmon dry with a paper towel.
    450 grams salmon
  • In a bowl, mash together ¼ cup yellow miso, ¼ cup brown rice syrup, and 2 tablespoons sake until smooth and free of lumps.
    ¼ cup yellow miso, ¼ cup brown rice syrup, 2 tablespoons sake
    Spoon drizzling miso marinade into a glass bowl, showing glossy texture for miso salmon.
  • Lay a large sheet of plastic wrap on your work surface and spread about a quarter of the marinade into a rectangle roughly the size of two fillets.
    Thin layer of miso marinade spread on plastic wrap, ready to wrap and cure salmon.
  • Place two fillets on top, then spread another quarter of the marinade over them. Repeat with the remaining two fillets on a second sheet of plastic wrap.
    Salmon fillets coated evenly with miso paste on plastic-wrapped surface before wrapping.
  • Wrap each pair of fillets tightly, pressing out any excess air.
    Salmon fillet nestled on a small metal tray, fully wrapped in miso marinade to cure.
  • Place the wrapped salmon on a tray and refrigerate to cure for at least 2 days, or up to 7.
  • Unwrap the salmon and gently scrape off any excess marinade. Pat the fillets dry with a paper towel.
    Hands wiping excess miso from a cured salmon fillet with a paper towel before cooking.

Pan-fry directions

  • Heat a frying pan over medium-low and add a little vegetable oil.
    vegetable oil
  • Place the salmon skin-side up in the pan and press lightly with a spatula to ensure even contact. Keep the heat moderate—the sugars in the marinade can burn quickly. Lower the heat if it browns too fast.
    Salmon in a nonstick skillet being pressed with a spatula to brown evenly.
  • Once browned on one side, flip and cook until just done.
    Salmon flesh-side down in a skillet, miso glaze caramelized to a deep golden color.

Broiling directions

  • Move your oven rack to the top position and preheat the broiler to 450°F (230°C).
  • Set a cooling rack over a sheet pan and lightly grease it with an oil-soaked paper towel.
  • Place the salmon skin-side down and broil until the glaze caramelizes around the edges and the fish is cooked through.
    Cured miso salmon fillet on a wire rack under the oven broiler.

Nutrition

Calories: 260kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 706mg | Potassium: 589mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Calcium: 38mg | Iron: 1mg