Baked Miso Glazed Salmon

This baked miso salmon is a really delicious and quick salmon recipe to make. It has the most delicious creamy baked miso glaze that is really easy to make and the whole dish cooks up in under 30 minutes. It makes the perfect quick dinner but it is fancy enough to entertain with too.

This creamy miso salmon recipe is a recipe that I have honed over the years and this version is the one that we love the most and make all the time. It requires mixing only a few ingredients (miso paste, mayonnaise, and soy sauce) and then topping the salmon before baking it in the oven. It produces the most delicious and moist salmon.

The creamy miso topping gets a beautiful golden brown crust and it is just so delicious. It is now one of my family's favorite ways to prepare salmon.

I use a cast iron pan to cook the salmon which produces a perfectly cooked salmon and it works like a charm every time. If you do not have cast iron, any heavy-bottom ovenproof pan will work too.

What You Will Need

You only need simple ingredients to make this recipe:

• Salmon filets
• Miso Paste: I prefer light miso which is lighter in color and flavor but you can also use a dark miso if that is what you have.
• Mayonnaise
• Soy sauce
• Kosher salt

All of this gets mixed up really quickly and it cooks really quick.

How to make baked miso glazed salmon

• Prepare salmon: Remove the salmon filets from their packaging and pat dry with paper towels to remove any moisture.
• Preheat the pan in the oven: Place a large cast iron pan in the oven at 400 degrees for 10 minutes.
• Make the creamy miso topping: Mix together the miso paste, mayonnaise, and soy sauce in a small bowl.
• Assemble: Carefully remove the hot pan from the oven then place the salmon skin side down and top with miso topping.
• Bake: Place the hot pan back in the oven and bake the salmon for 15 minutes.

Recipe Tips

• Choose fresh salmon: There are a few things I learned during my food manager certification, particularly, how to know if fish is fresh. If the salmon is whole at the market, look at the eyes and make sure they are not cloudy. Cloudy means it is not fresh. If they are filets, look for fish that is bright, translucent, and has no offensive smell. For salmon, that means a bright peachy pink color.
• Best salmon to use: Another thing to consider when purchasing salmon is what type you want. There is sockeye salmon, wild salmon, etc. Pick what is fresh and any salmon variety will work. For this recipe, you want salmon filets as the cut of salmon.

Storing And Reheating

To store extra salmon that is already cooked, place it in a container with a lid and refrigerate for up to 2 days. To reheat the salmon, wrap it in aluminum foil and place it in a preheated 375-degree oven for 10 minutes. The salmon will lose a little of its moisture during reheating but wrapping it in aluminum foil will help with that a bit.

Serving Ideas

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