Miso-Sesame Glazed Salmon

Miso-sesame glazed salmon is out of this world delicious, loaded with Omega-3’s, and is super easy to make. My family loves this!


This salmon recipe is hands down my family’s favorite way to eat this super healthy fish and get a healthy dose of Omega-3’s. My kids aren’t crazy about most salmon recipes, but they love this one.

The marinade has a sweet & spicy Asian flavor that reminds me of a favorite fish entree from P.F. Chang’s. For those who love The Cheesecake Factory’s miso salmon, you must try this recipe; you’ll likely find it far tastier!

Make ahead: Simply prepare the marinade the night before or in the early a.m. the day you plan to cook. Place filets on baking sheet, coat with marinade, and keep in the fridge until just before dinner. While the oven preheats, simply let filets sit at room temperature for half an hour, then bake as directed.

Miso: Miso is a Japanese staple that can be found in the refrigerated section of most stores. Miso is fermented soy, rice or barely. The most common misos are white and red, with white having the sweetest, mildest flavor. White is what I use for this recipe.

Salmon: The best salmon for this recipe is wild caught coho or sockeye. Farm raised Atlantic salmon has a high water count that doesn’t crisp up or hold together as well during the cooking process. Sockeye filets are firmer and hold their shape nicely.

If you try this, please let me and other readers know how it turns out by leaving comments after the post. Your thoughts and experiences are appreciated and welcomed! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Miso-Sesame Glazed Salmon

A sweet & spicy Asian marinade makes this super healthy salmon taste out of this world delicious!

5 min

5 min

10 min

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  • 1/4 cup packed brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoons hot water
  • 2 tablespoons miso (white or yellow)
  • 1 tsp sesame oil
  • 3-4 cloves minced garlic
  • 4 (6-ounce) salmon fillets (about 1" thick)


  • Mix all ingredients except salmon in a small bowl; microwave for about one minute.
  • Whisk marinade until smooth and no lumps.
  • Line rimmed baking sheet with foil.
  • Make tiny slits in skinless side of salmon with a knife.
  • Brush marinade on both sides of salmon with pastry brush, getting marinade into slits.
  • Pour any remaining marinade over salmon.
  • Place salmon in fridge several hours up to overnight.
  • Remove salmon from fridge half an hour before broiling.
  • Preheat oven to broil, placing oven rack 5-6" from coils.
  • Broil salmon, skin side down, 7-10 minutes or until nicely browned.
  • Let sit for 10 minutes or so; glaze thickens upon cooling.
  • Serve atop a bed of rice; garnish with green onion slivers and lemon wedges.