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

Miso-Sesame Glazed Salmon

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

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


  • 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)


  2. Mix all ingredients except salmon in a small bowl; microwave for about one minute.
  3. Whisk marinade until smooth and no lumps.
  4. Line rimmed baking sheet with foil.
  5. Make tiny slits in skinless side of salmon with a knife.
  6. Brush marinade on both sides of salmon with pastry brush, getting marinade into slits.
  7. Pour any remaining marinade over salmon.
  8. Place salmon in fridge several hours up to overnight.
  9. Remove salmon from fridge half an hour before broiling.
  10. Preheat oven to broil, placing oven rack 5-6" from coils.
  11. Broil salmon, skin side down, 7-10 minutes or until nicely browned.
  12. Let sit for 10 minutes or so; glaze thickens upon cooling.
  13. Serve atop a bed of rice; garnish with green onion slivers and lemon wedges.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 615Total Fat 22gSaturated Fat 4gCholesterol 96mgSodium 5105mgCarbohydrates 68gSugar 61gProtein 37g














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  1. Stacey, that makes me so happy!! Any way to get kids (and husbands) to eat salmon is a win in my book!!! Thank you for reaching out!!!! Blessings to you and yours!!! XoXo

  2. It was.very easy a delicious! My kids even ate it and that includes the biggest kid, my hubby!

  3. Hi Terri! That is actually a great question! The skin is perfectly fine to eat, and I like it. For those who don’t prefer eating it….keep it on during cooking and simply pull it off before eating. It is full of Omega-3’s, though, so you might want to give it a try!

  4. Having never cooked fresh salmon before, excuse my ignorance! When you cook the salmon with the skin on, do you serve it on the bed of rice with the skin on also? When eating the salmon, does the skin separate from the fish and you eat the fish, but not the skin? Or do you remove the skin, after cooking, but before eating?

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