How to make Japanese Style "Miso Glazed Salmon" with Red miso
Beginner-Friendly East Meets West Recipe
Red Miso–Glazed Salmon (Deep Umami Japanese Twist)
This red miso–glazed salmon is a simple way to bring bold Japanese umami into a familiar Western-style seafood dish.
Using akamiso (Japanese red miso) instead of lighter miso varieties creates a richer, more savory glaze that pairs beautifully with salmon.
With just a short marinade and an easy bake or pan-sear, this recipe delivers a restaurant-quality finish—even for beginner home cooks.
Perfect for anyone bored with everyday salmon recipes or curious about using Japanese ingredients beyond traditional Japanese dishes.
Miso Used
Mame Miso (Red Miso) – Gluten-Free Soybean Paste
by Noda Miso Co. (8.82 oz / 250 g)
A deeply fermented red miso made primarily from soybeans, known for its intense umami, slight bitterness, and long, clean finish.
This style of miso stands up well to rich proteins like salmon and creates a glossy, flavorful glaze without complexity.
Why This Recipe Works
・Red miso delivers deep umami and savory richness, not sweetness
・A short ingredient list creates bold flavor without technical steps
・Marinating enhances the fish while keeping the texture tender
・Works with baking or pan-searing for flexible home cooking
・A Japanese ingredient used in a Western-style preparation
・Beginner-friendly, yet refined enough for confident cooks
Ingredients (Serves 2)
Salmon
・2 salmon fillets (5–6 oz each)
Red Miso Marinade
・1½ Tbsp red miso (akamiso)
・1 Tbsp sugar
・1 Tbsp sake
・1 Tbsp mirin
・Neutral oil (vegetable or canola), for greasing
Optional:
・Fresh lemon wedges, for serving
Instructions
1. Prep the salmon
Lightly sprinkle salt over both sides of the salmon fillets.
Let rest for about 15 minutes to draw out excess moisture.
Pat dry thoroughly with paper towels to ensure clean flavor and better browning.
2. Make the miso marinade
In a small bowl, combine red miso, sugar, sake, and mirin.
Mix until smooth and fully blended.
3. Marinate the salmon
Spread the miso mixture evenly over both sides of the salmon fillets.
Cover and refrigerate for at least 6 hours to allow the umami to penetrate.
4. Prepare for baking
Line a toaster oven tray with aluminum foil.
Lightly brush with neutral oil to prevent sticking.
5. Remove excess marinade
Gently wipe off excess miso marinade from the salmon using paper towels.
This step prevents burning and keeps the flavor clean and balanced.
6. Arrange the salmon
Place the salmon on the prepared tray.
Loosely cover with another sheet of aluminum foil.
7. Bake
Bake in a preheated toaster oven at 400°F (205°C) for 14–15 minutes,
until the salmon is cooked through, tender, and flaky.
8. Serve
Transfer to a plate and serve warm.
Add lemon wedges on the side for a bright, refreshing contrast if desired.
Pro Tips
・Wiping off excess miso before cooking prevents scorching
・Red miso is saltier and deeper than white miso—no extra seasoning needed
・A squeeze of lemon adds contrast and refreshes the finish
・Add a small amount of grated ginger to the marinade for aromatic depth