These baked honey miso salmon fillets are flaky, moist, and full of flavor. Ready in under 30 minutes, this recipe is perfect for a quick, easy, and healthy dinner.

Fillet of honey miso salmon with sesame seeds on a plate white rice rice and broccolini.

If you’ve never cooked with miso, this honey miso salmon recipe is a great place to start! Miso is a fermented soybean paste that is common in Japanese cuisine, made with soybeans, water, salt, and koji. While well-known for its use in miso soup, miso paste is often used in broths, marinades, dressings, and sauces.

While you can use it on any fish, miso compliments salmon incredibly well. The umami flavor of the miso is the perfect pairing to the sweet honey and salty soy sauce and this fool-proof recipe ensures you get perfectly cooked salmon.

Grey plate on a white background with jasmine rice, honey miso salmon fillet and broccolini with a fork and with a side of sesame seeds in a wooden bowl.

Why You’ll Love This Honey Miso Glazed Salmon

Quick and Easy – Ready in 30 minutes, this recipe is perfect for a weeknight dinner.
Minimal Ingredients – This 7-ingredient recipe is made primarily with pantry staples.
High in Protein – At over 28 grams of protein per serving, this miso salmon recipe is a great way to increase your protein intake and enjoy some healthy fats too.
Full of Flavor – The combination of salty, sweet, and umami flavors in this recipe is a party in your mouth!

Ingredients for honey miso salmon recipe: salmon fillets, miso paste, honey, soy sauce, rice vinegar, ginger root, garlic cloves, green onion, and sesame seeds.

Ingredients + Substitutions

Salmon – I used skin-on salmon fillets for my recipe but you can truly use any cut of salmon you like. You can use fresh salmon or frozen salmon; just ensure they are thawed before cooking.
Miso Paste – The recipe calls for white miso paste, but you can use yellow or red miso if preferred.
Honey – To add sweetness and stickiness to the miso glaze. I used raw honey, but any honey will work, or you can use brown sugar instead.
Soy Sauce – To balance the flavors with some saltiness. You can use regular or low-sodium soy sauce, or use tamari or coconut aminos to make it gluten-free.
Rice Vinegar – To balance the glaze with some acidity. If you don’t have rice vinegar, you can use mirin, white vinegar, or apple cider vinegar instead.
Garlic – The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
Ginger – The recipe calls for fresh ginger, but you can use ground ginger if preferred. See the notes section of the recipe card for details.

Grey bowl with miso paste, honey, soy sauce, rice vinegar, grated garlic, and grated ginger on a white background.

Grey bowl of honey miso glaze on a white background.

Dietary Adaptions

To Make it Gluten-Free: Swap the soy sauce for tamari or coconut aminos.

To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Four salmon fillets in a white baking dish lined with parchment paper.

Four salmon fillets covered in honey miso glaze in a baking with lined with parchment paper.

How to Make Honey Miso Salmon

Make the miso glaze. In a large bowl or container, add the miso paste, honey, soy sauce, rice vinegar, garlic, and ginger, and whisk until well combined.
Glaze the salmon. Place the salmon fillets, skin-side down, in a large baking dish lined with parchment paper.
Bake the salmon. Transfer to an oven at 400°F and bake for 12-15 minutes or until the salmon is cooked to your liking.
Serve and enjoy! Serve the miso-glazed salmon immediately with a sprinkle of sesame seeds and green onions.

You can find the detailed instructions in the recipe card below.

Four cooked honey miso salmon fillets with sesame seeds and parsley on top in a white baking dish with parchment paper.

Red’s Nutrition Tip

Miso is made from fermented soybeans, which makes it a good source of beneficial bacteria and one of the top probiotic foods for gut health. Consuming probiotic foods, along with prebiotic foods, is a great way to support healthy digestion and overall health.

Tips for the Best Miso Glazed Salmon

Use white miso. While you can use any type of miso paste in this recipe, white miso is easier to find and has a subtler taste that won’t overpower the salmon.

Use high-quality salmon. If possible, I recommend using wild-caught salmon. Both fresh salmon and frozen salmon are good options. That said, any salmon that you can find that suits your budget will work!

Keep the skin on. Not only is salmon skin an excellent source of healthy fats from omega-3 fatty acids, but it’s also a great food source of collagen, vitamins, and minerals, and it adds flavor to the salmon as it cooks.

Allow time to marinate. For maximum flavor, marinade the salmon ahead of time in the miso glaze to ensure it soaks up as much as possible. Simply place the salmon in an airtight container or plastic bag, pour in the miso mixture, ensure covering the salmon well, and then allow it to marinate in the fridge for up to 12 hours.

Don’t overcook the salmon. You’ll know your salmon is done when it flakes easily when gently pressed with a fork. Cooking salmon for too long with result in a dry and overly fishy-tasting dish.

Piece of miso glazed salmon on a plate with rice and broccoli.

Can you cook it in a pan?

Yes, you can cook this miso-glazed salmon in a pan. Heat a large pan or cast-iron skillet to medium-high heat, warm one tablespoon of olive oil or sesame oil, place the salmon fillets into the pan skin-side up, cook for 4 minutes, then flip and cook for an additional 3-4 minutes or until cooked to your liking.

Serving Suggestions

These honey miso salmon fillets are a great source of protein and healthy fats, therefore, serving them with some complex carbohydrates and fiber creates a balanced meal. I would suggest serving the salmon with:

Rice + Broccoli
Brown Rice + Bok Choy
Rice Noodles + Bell Peppers
Buckwheat Noodles + Snow Peas
Ramen + Radish and Cucumber Salad

Fillet of honey miso salmon broken up with a fork on a plate.

Storage + Reheating

To Refrigerate: Allow the salmon to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.

To Freeze: Once cooled completely, add the salmon to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Once thawed, place the honey miso salmon in a pan on medium heat with 1-2 tablespoons of water, cover it with a lid, and heat for 3-5 minutes until warmed through and the water has been absorbed. The salmon can also be reheated in the microwave for 1 to 2 minutes or until warm.

More Salmon Recipes: