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Our ginger-miso glazed salmon is an awesome salmon recipe that is great for a week-night dinner or even special guests. These glazed salmon fillets are popped under the broiler to give them a nice char of caramelized crust on top while moist and tender inside.
Living in the Pacific Northwest is a great place for seafood lovers where the salmon is always fresh and always available. Salmon seems to be a frequent visitor at our table and it has a wide variety of preparations.
What type of salmon should I use?
We used fresh wild Coho for this ginger-miso glazed salmon recipe but it will be just as delicious with any salmon species.
- Chinook
- Coho
- Sockeye
- Pink
- Chum
All of the above types of salmon are good. Chum is our least favorite as it has a more mild flavor but it is also the most affordable.
Can I use frozen salmon?
Absolutely! You can use frozen salmon in this recipe. Make sure you thaw it completely before you marinate and cook it.
How to thaw salmon quickly
The best way to thaw salmon is to let it sit in the fridge overnight. But if you want dinner soon then use the cold water method.
- Place the frozen salmon in a sealed plastic bag.
- Put the salmon in a large bowl and cover them with cold water.
- Check the water every 10 to 15 minutes and replace it with fresh cold water as needed.
- Remove the salmon from the water when it is completely thawed.
If you submerge frozen salmon in cold water it will take anywhere from 20 minutes to an hour to thaw. I know that may sound like a long time if you want dinner NOW but as soon as the salmon is completely thawed, it will be ready to eat 36 minutes later. (30 minutes to marinate and 6 minutes to cook).
While the salmon thaws you can make the marinade and the side dishes.
The marinade:
Our miso ginger sauce is a delicious Japanese marinade for salmon. You only need 5 ingredients.
- White miso
- Honey
- Soy sauce
- Lemon juice
- Fresh ginger
Salmon does not need much time to marinate. As a matter of fact, if you marinate it much longer than 30 minutes the proteins will start to break down and make the salmon mushy.
A short soak in this easy marinade will give the salmon a fabulous flavor. The marinade soaks into the salmon and clings to the outside. The honey in the marinade caramelizes the salmon under the broiler, giving the fillets a rich flavor.
Marinating the salmon in this simple mixture in advance and refrigerating it is the key to having this easy meal on the table in a short time. Also, placing the salmon fillets on a hot cast iron skillet cooks them faster and eliminates the need to flip them at the half-way point when broiling.
What to serve with ginger miso-glazed salmon:
We recommend serving this salmon dinner with some basmati rice and steamed bok choy. If you want dessert, some quick coconut chocolate chunk tahini cookies are in order.
How to make ginger-miso glazed salmon:
Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- While the oven was preheating on broil, we heated our cast iron griddle. The salmon fillets were removed from the marinade, and after the excess marinade dripped off they were slapped onto that hot griddle and popped under the broiler for just a few minutes.
- The heat from the hot griddle cooked the salmon from the underside while the broiler did its work on top with a nice char and giving the salmon a crisp, rich caramelization.
We like our salmon on the medium-rare side which will look a bit translucent in the center so if you prefer a more well-done salmon just leave under the broiler another minute or two.
The skillet was removed from the broiler and the salmon was immediately transferred to a plate to rest for 2-3 minutes before plating.
While the salmon was marinated, we made the rice, then when the salmon was ready to cook, we steamed the bok choy.
For best results, use a meat thermometer and check the internal temperature of the salmon. Check the chart below and cook the salmon to your desired doneness.
Temperature doneness Chart for Salmon
| Salmon Doneness | Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
More Salmon Recipes:
- Wild Alaskan King Salmon with Blueberry Sauce
- Bourbon-Glazed Salmon Fillet
- Honey-Lemon Glazed Salmon with Lemon-Dill Butter
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Ginger-Miso Glazed Salmon
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Ingredients
- 3 Tablespoons white miso
- 3 Tablespoons honey
- 3 Tablespoons soy sauce
- 3 Tablespoons fresh lemon juice
- 2-3 tablespoons grated fresh ginger
- 2 salmon fillets, 6 ounces each
Instructions
- In a small dish, whisk together the miso, honey, soy sauce, and lemon juice until well combined and smooth. Stir in the grated ginger root.
- Place the salmon fillets in a shallow dish and spoon the miso marinade over them. Cover the dish with plastic wrap and transfer to the refrigerator for at least 30 minutes.
- Adjust the oven rack to 6 inches from the broiler unit and preheat the oven on broil for 5 minutes.
- On the stovetop, heat a cast iron griddle or cast iron skillet over high heat until it is almost smoking hot. With tongs, remove the salmon fillets and allow the excess marinade to drip off. Place the salmon fillets on the hot griddle and immediately transfer the griddle to the preheated oven. Broil for 5-6 minutes. This will depend on how thick your fillets are. The fillets will be cooking from the broiler and from the bottom as well because of the hot griddle.
- As soon as the fillets begin to char and caramelize, carefully remove the griddle from the oven and transfer the salmon fillets to a serving platter. Check for doneness. They should be moist and slightly translucent (medium rare) in the center.
- If the salmon fillets need additional cooking to your desired doneness, return them to the hot griddle and tent with foil for five minutes. The heat from the griddle will continue to cook the fillets. Alternatively, you can place the fillets back on the griddle and return them to the broiler for 2-3 additional minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We went fishing on Lake Michigan this week (from Indiana), and we came home with over 20 lbs of Coho salmon fillets. We used this glaze and cooking technique on 2 fillets, and it was absolutely delicious! This recipe really works as instructed with the griddle then broil technique. We also had enough sauce to put on our roasted veggies. I also appreciate your temperature doneness chart. Can’t wait to make this again!
That sounds like an incredible fishing trip—and what a haul! I’m so glad the glaze and cooking method worked well. Thanks for the kind words, and I’m thrilled the doneness chart came in handy.