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Ginger-Miso Glazed Salmon

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.

Ginger-Miso Glazed Salmon

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.

Ginger-Miso Glazed Salmon

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.

  1. Place the frozen salmon in a sealed plastic bag.
  2. Put the salmon in a large bowl and cover them with cold water.
  3. Check the water every 10 to 15 minutes and replace it with fresh cold water as needed.
  4. 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.

Ginger-Miso Glazed Salmon

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.

Ginger-Miso Glazed Salmon

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.

  1. 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.
  2. 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
Salmon Temperature Guide

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Miso glazed salmon on a bed of white rice.

Ginger-Miso Glazed Salmon

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Our Ginger-Miso Glazed Salmon fillets are marinated in fresh ginger root, white miso, soy and lemon. A touch of honey gives a char of a rich caramelized crust on top

Ingredients

  • 3 Tablespoons white miso
  • 3 Tablespoons honey
  • 3 Tablespoons soy sauce
  • 3 Tablespoons fresh squeezed lemon juice
  • 2-3 tablespoons freshly grated ginger root
  • 2 (6-ounce) salmon fillets, about 1 to 1 1/2 inchs thick

Instructions

  1. 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. 
  2. 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.
  3. Adjust the oven rack to 6 inches from he broiler unit and preheat the oven on broil for 5 minutes. 
  4. On the stove top, 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 excess marinade to drip off, place the salmon fillets on the hot griddle and immediately transfer the griddle/skillet 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. 
  5. 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. 
  6. 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. 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 6gSaturated Fat: 1.7gCholesterol: 75mgSodium: 1200mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 18g

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Arlinda

Friday 24th of September 2021

My husband is crazy over Sea Bass. I’ve done the marinade on it twice now. It’s awesome. I didn’t have white miso, only the red. I also didn’t have fresh ginger and used ground. I know. Fresh is definitely better but it was still good. My son had this for first time tonight and couldn’t stop raving over it.

Pat Nyswonger

Saturday 25th of September 2021

Hi, Arlinda! I am so pleased that you and your family enjoyed this recipe! Sea Bass is a wonderful fish, full of flavor and never fails whether grilled, baked or broiled. Thanks for the awesome review! ♥️ ♥️

Fiona

Saturday 16th of November 2019

Can you heat the marinade up and use as a sauce over the salmon once it is served?

Dahn Boquist

Saturday 16th of November 2019

Yes you can, the safest thing to do is to bring the marinade to a boil before you serve it as a sauce.

Shashi at Savory Spin

Thursday 13th of April 2017

Beautifully seasoned salmon! Such a simple and delightful marinade - love the combo of ginger and lemon with miso! And so perfectly cooked too.

Shirley Tucker

Friday 1st of November 2019

I also live in the Pacific Northwest, and enjoy the abundance of seafood we have available, but I would like to caution you about suggesting Atlantic salmon as a fish choice. All Atlantic salmon is farmed salmon and salmon farming is polluting the waters with antibiotics and diseases that our wild salmon are endangered by. Farmed Atlantic salmon should be avoided and salmon farming discouraged.

Pat

Thursday 13th of April 2017

Thank you, Shashi...:)

Bintu - Recipes From A Pantry

Thursday 13th of April 2017

I've been eating a lot more salmon recently, as it's so good for the heart and I love what you have done with this recipe

Pat

Thursday 13th of April 2017

Hello, Bintu.....We eat a lot of salmon at our house and the availability in our Pacific NW waters is so fresh and wonderful. I'm always trying a new mix of flavors and techniques to prepare it. Thanks for your comments..:)

Luci's Morsels

Wednesday 12th of April 2017

Yum! This looks so juicy and flavorful. I love that this is simple enough to make on a week night. Thanks for sharing! Luci’s Morsels | fashion. food. frivolity.

Pat

Wednesday 12th of April 2017

Thank you, Luci....it is wonderful! Moist, delicious and easy. :)

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