Photo of Miso-glazed salmon by WW

Miso-glazed salmon

Total Time
40 min
10 min
10 min
Salmon pairs with classic Asian flavors in this satisfying dinner that’s easy for weeknights and special enough for company. You’ll need to marinate the fish for at least 20 minutes, but the prep and cook times are short and sweet. Miso, a thick, fermented paste usually made from soybeans and grains, is a Japanese staple. We’ve called for white miso in this dish, which is slightly sweet and milder than other miso varieties. It still lends this dish a savory flavor while still letting the fish shine. When the salmon flakes when tested with a fork, it’s done. If you have a choice between purchasing wild salmon and farm raised salmon, opt for wild: It’s lower in fat than farmed salmon.


White miso

2 Tbsp

Low sodium soy sauce

1 Tbsp

Unsweetened lime juice

1 Tbsp

Minced ginger

1 Tbsp, peeled


1 medium clove(s), minced

Cayenne pepper

1 pinch(es)

Uncooked wild pink salmon fillet(s)

20 oz, 4 (5-ounce) skinless fillets

Uncooked scallion(s)

3 medium, white and light green parts only, thinly sliced on diagonal


  1. Whisk together miso, soy sauce, lime juice, ginger, garlic, and cayenne in small bowl. Pour mixture into large zip-close plastic bag; add salmon. Squeeze out air and seal bag; turn to coat salmon. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 hour.
  2. Preheat broiler. Line broiler pan with foil.
  3. Remove salmon from marinade; reserve marinade. Place salmon on broiler rack and broil 5 inches from heat 5 minutes. Turn and brush with reserved marinade. Broil just until salmon is opaque in center, 3–4 minutes longer. Discard any remaining marinade. Sprinkle salmon with scallions.
  4. Per serving: 1 salmon fillet