Miso Glazed Wild Salmon

Prep Notes

*Marinate salmon for about 60 minutes*

Cooking Time

12-15 minutes


4 servings


4 wild salmon fillet, skin-on, about 5 ounces each
4 tablespoons yellow or red miso
2 tablespoons tamari {gluten-free}
¼ teaspoon sesame oil

black and white sesame seed
2 scallions, sliced thin, white part only


Combine all the marinade ingredients together in a glass bowl. Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer because miso is quite salty.

Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon {miso gets burnt easily while cooking}. Broil salmon for 10-12 minutes, depending on the thickness, until salmon is cooked through.

Top broiled salmon with sesame seeds and thinly sliced scallion.