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Delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き)

  • Author: Yuto Omura
  • Total Time: 6 hr 10 mins
  • Yield: 2 portions 1x


How to make super easy and delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き) that gives homely and happy feelings. 


  • 2 Salmon fillets (approx 200g in total)
  • 1 pinch Salt
  • 100g Miso paste (I used awase/yellow miso)
  • 2 tbsp Sake
  • 1 tsp Mirin
  • 1 tbsp Sugar
  • 2 stalks Asparagus
  • 1 tbsp Vegetable oil
  • Optional: Small piece of daikon


  1. First sprinkle a pinch of salt over both sides of two pieces of salmon. (This is to help draw out the moisture.)
    Sprinkling two fresh salmon fillets with salt
  2. Dry the salmon with kitchen paper.
    Drying the salmon with kitchen paper
  3. Cut the asparagus into thirds.
    Cutting asparagus into thirds on a wooden chopping board
  4. Mix 100g miso paste, 2 tbsp sake, 1 tsp mirin and 1 tbsp sugar together until smooth.
    Mixing the miso sauce in a silver bowl
  5. Put the salmon and asparagus into the mixture. Make sure everything is fully covered. (I use a ziplock bag to massage the sauce into the salmon and asparagus without getting my hands messy.)
    Coating the salmon and asparagus with miso sauce in a ziplock bag
  6. Leave it to marinate for approximately 6 hours. Some recipes recommend marinating for two days if you like an especially rich flavour but we're not that patient and 6 hours produces a perfectly delicious result.
  7. After the marinating period is up, take the salmon and asparagus out of the mixture and wipe it off using a paper towel. Make sure not to wash it with water, we want some residue from the marinade on the surface of the salmon and asparagus.
    wiping the excess sauce off of the salmon and asparagus with a paper towel
  8. If you're using daikon, take a small piece and grate it. This is to eat together with the salmon.
    grating daikon radish
  9. Add 1 tbsp of vegetable oil to a pan and heat on low.
  10. Place the salmon in the pan, skin side touching the bottom first. Add the asparagus too.
    placing salmon and asparagus into a black frying pan
  11. Fry for about 4 mins and flip the salmon, roll the asparagus onto it's opposite side to ensure even cooking. (Add an extra minute or so for thicker cuts of salmon.)
    Flipping the salmon and cooking the other side
  12. Cook for another 3 mins on the other side. The miso marinade left over on the surface of the salmon and asparagus should be a little caramelized or burnt looking, do not fear, it's supposed to be like that!
    Salmon and asparagus in a frying pan
  13. Best served with rice. I recommend serving as a Japanese teishoku meal set with miso soup, salad and pickles.
    Miso salmon teishoku set served on a wooden tray
  14. Enjoy!
    eating miso glazed salmon with chopsticks


I recommend preparing the salmon the 1-2 nights before you want to use it. It's a quick and easy dinner if it's already prepared!

  • Prep Time: 6 hr 5 mins
  • Cook Time: 10 mins
  • Category: Fish
  • Method: Fry
  • Cuisine: Japanese

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