Irresistible Japanese Miso Salmon recipe made with a delicious miso marinade packed with savory umami flavor. A simple, yet refined, dish that tastes like it came from a restaurant.
Don’t overpay for miso salmon at a restaurant when you can easily make this recipe at home in the comfort of your own kitchen.
With the right recipe and ingredients, you will be enjoying tender, flavorful miso salmon in no time!
What is Japanese Miso Salmon?
Japanese Miso Salmon is a traditional Japanese dish served in restaurants and households across Japan.
It’s made simply by whisking the marinade mixture together, marinating the salmon in it overnight and baking it in the oven until the salmon easily flakes off.
It makes for a protein packed meal rich in omega-3 fatty acids.
What ingredients are needed to make this Japanese miso salmon recipe?
- Japanese Sake
- Monkfruit Erythritol Blend (or sweetener of choice)
- Soy Sauce
- Green Onion
- Cauliflower Rice (or rice of choice)
What kind of salmon filet should I use?
Use premium quality skinless and boneless fillets.
We love juicy and tender salmon, so the fattier the salmon, the better. The ideal salmon are king/chinook, silver/coho, or Atlantic salmon.
Do I need to salt the salmon before placing it in the marinade mixture?
Because miso is already very salty in flavor, no other seasonings are needed for the fish.
Why use cauliflower rice over traditional white or brown rice?
To keep this miso salmon meal healthy and low carb, we paired it with cauliflower rice because it is low in carbohydrates and higher in fiber.
However, if you prefer, you can easily use regular rice for this recipe too.
What kind of miso works the best for marinating?
There are a few different types of miso:
- White miso is the mildest and has a sweet, nutty and savory.
- Red miso has a more robust and salty flavor.
- Brown miso paste, as known as awese miso, is our favorite for this recipe. It’s the best balance between salty, sweet and having the most umami flavor.
Is miso glaze the same as a miso marinade?
Miso glaze and miso marinade are not the same things. Miso marinade is used for marination while miso glaze is used as a sauce while cooking. For full miso flavor, you can’t beat a proper marinade!
What to eat with miso salmon?
Miso salmon is traditionally eaten with white rice and pairs really well with the saltiness of the dish.
If you’re interested in making this a healthy and or low carb meal, enjoy it with the cauliflower rice included in this recipe.
Other healthy low carb ideas include a side of boiled vegetables or a mixed green salad.
Did you have any tips in making this miso salmon recipe?
- Use high-quality salmon fillets.
- Use awese brown miso for the best marinade flavors.
- Marinate for at least 24 hours to have salmon fully absorb the flavors from the marinade.
- For faster cooking, use a toaster oven and broil @ 425F for 8 minutes.
- Garnish with sesame seeds for better presentation.
- Use less sodium tamari soy sauce if looking to reduce sodium intake and make this recipe gluten-free.
- Serve with a side of boiled edamame soybeans, broccoli or spinach.
Looking for other salmon recipes?
- Japanese Style Seared Salmon
- Sesame Ginger Salmon Carpaccio
- Teriyaki Salmon Bowl
- Pan Seared Salmon with Hollandaise Sauce
- Salmon Bacon Chowder
Now, let’s get making this Japanese Miso Salmon recipe!
- Prepping Time 5M
- Marination Time 24H
- Cooking Time 8M
- Total Time 24H13M
- Net Carb/Serving ~5g
- Servings 2
1) Gather all the ingredients.
2) Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and place into a ziplock bag.
3) In a small bowl, combine Miso, Japanese Sake, Soy Sauce and Monkfruit Erythritol Blend. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 – 36 hours in a fridge.
4) After marination, wash off excess marinade and pat salmon dry with paper towel.
5) Place salmon on a silicone baking mat or baking sheet with parchment paper. Transfer salmon into the oven and cook at 425F for 8 minutes.
6) Meanwhile, in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to serving bowl and set aside (or in a food warmer). Note – skip this step if using traditional rice.
7) Finely chop green onions and set aside.
8) Once salmon is done, top with green onions and serve along with cauliflower rice.
Hope you enjoy your Japanese Miso Salmon!
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Japanese Miso Salmon
- 1/2 lbs Salmon Fillet
- 2 tbsp Miso
- 2 tbsp Japanese Sake
- 2 tsp Monkfruit Erythritol Blend or sweetener of choice
- 1 tbsp Soy Sauce
- 1/2 Stalk Green Onion
- 1 tbsp Butter
- 2 Cups Cauliflower Rice or rice of choice
- Gather all the ingredients.
- Pat dry salmon with a paper towel. Cut salmon into 1 inch thick slices and place into a ziplock bag.
- In a small bowl, combine Miso, Japanese Sake, Soy Sauce and Monkfruit Erythritol Blend. Mix well, pour marinade into ziplock bag and seal. You will need to marinate between 24 - 36 hours in a fridge.
- After marination, wash off excess marinade and pat salmon dry with paper towel.
- Place salmon on a silicone baking mat or baking sheet lined with parchment paper. Transfer salmon into the oven and cook at 425F for 8 minutes.
- Meanwhile, in a large Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to serving bowl and set aside (or in a food warmer). Note - skip this step if using traditional rice.
- Finely chop green onions and set aside.
- Once salmon is done, top with green onions and serve along with cauliflower rice.
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