Salmon Miso Marinade – A Versatile Japanese Classic
Miso-marinated salmon, known in Japan as shake no miso-zuke, is a beloved home-style dish that brings together the deep umami of fermented miso and the natural richness of salmon.
When grilled, it releases an irresistible aroma and develops a beautiful golden glaze. This simple yet flavorful dish is a staple in Japanese kitchens — perfect for any time of day.
Deep, Savory Flavor with a Hint of Sweetness
Marinating salmon in miso gives it a wonderful balance of saltiness and sweetness, while also enhancing the fish’s natural flavor.
When grilled, the miso caramelizes slightly, creating a savory and fragrant crust while keeping the inside tender and moist.
The result is a dish that’s both comforting and satisfying — a perfect harmony of miso’s umami and the delicate taste of salmon.
Perfect for Breakfast or Dinner with Sake
This dish is incredibly versatile. Serve it in the morning with a bowl of steamed rice and miso soup for a traditional Japanese-style breakfast, or enjoy it in the evening, grilled to perfection and paired with a glass of chilled sake.
Whether it’s a light start to your day or a comforting dinner, this recipe fits beautifully into any occasion.
If you want to try traditional Japanese breakfast, here are recipes for a fresh bowl of rice and miso soup along with this grilled miso-marinated salmon for breakfast.
Easy to Prepare, Perfect for Busy Days
The beauty of this recipe is its simplicity. Just marinate the salmon overnight, and it’s ready to grill the next day. It’s a convenient make-ahead dish — ideal for when you want something delicious but don’t have much time to cook. The miso not only seasons the fish but also helps keep it moist and flavorful.
This recipe uses salmon, however you can replace the salmon with chicken or pork. As the miso adds umami and soften the meat, those chicken and pork changes into very tasty grilled meal.
Grilled Miso-Marinated Salmon
Grilled Miso-Marinated Salmon
Miso Marinade
Grilled Miso-Marinated Salmon
-
Prepare the salmon filet.
Sprinkle salt over the salmon and let it rest for 10 minutes to remove fishy smells and help absorb the flavors. Pat dry any moisture that appears.
-
Making miso marinade sauce.
Mix miso, sugar, and sake well to create the marinade. Add the salmon and let it marinate in the refrigerator for about one hour. You can leave it overnight for a more tender and flavorful texture.
-
Sauté the salmon.
Line a non-stick frying pan with parchment paper and place the miso-marinated salmon filets on top. If the salmon filet is thick, placing it skin-side down will allow the skin to crisp and add a delicious, savory flavor. For thinner filets, it’s fine if the skin isn’t facing down, it will still cook well. Cover with a lid and cook over low heat for about 15 minutes. Since miso burns easily, it’s important to keep the heat low. The lid traps the moisture released from the salmon, gently steaming it as it cooks. Cooking time will vary depending on the thickness of the filets, but as a general rule, the salmon is ready when the surface turns a pale pinkish-white.
-
Serve.
Place the salmon on a plate, possibly accompanied by a bowl of rice.
