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Grilled Miso Salmon

Grilled miso salmon with a savory-sweet glaze that caramelizes on the grill while the inside stays flaky and juicy. Garlic, ginger, and sesame are blended into a smooth miso marinade, then grilled skin-side down for easy release and doneness at 145°F.
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Prep Time 15 minutes
Cook Time 10 minutes
marinating 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Miso glaze and salmon
  • 6 oz salmon fillets
  • 3 tbsp white miso paste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp rice vinegar
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds
  • 1 Lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Make the miso glaze
  1. Whisk together the white miso paste, low-sodium soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, and rice vinegar in a bowl until smooth.
  2. Pat the salmon fillets dry with paper towels, then brush the miso glaze generously over all sides of the salmon.
  3. Refrigerate the coated salmon for 20–30 minutes so the flavors penetrate.
Grill the salmon
  1. Preheat the grill to medium-high heat (400–425°F) and lightly oil the grates to prevent sticking.
  2. Place the salmon skin-side down on the grill and cook for 5–6 minutes with the lid closed until the skin releases easily.
  3. Brush the fillets with more glaze and carefully flip them.
  4. Grill for another 2–4 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Finish and serve
  1. Transfer the salmon to a serving platter and sprinkle with sliced green onions and sesame seeds.
  2. Serve immediately with fresh lemon wedges.

Notes

For best caramelization, keep the lid closed during the first cook so the surface can set before flipping. Store leftover salmon in an airtight container in the refrigerator up to 2 days; rewarm gently (microwave in short bursts) to avoid drying. Freezing isn’t recommended for best texture. For a lighter option, use maple syrup in place of honey for a slightly less intense sweetness.