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Honey and Miso Glazed Salmon Fillets

Honey and miso glazed salmon fillet is a wonderfully quick Japanese-inspired recipe that cooks quickly under a fiercely hot grill (broiler).

When I say quick, the glaze takes around 5-6 minutes to cook and can be done whilst the grill is heating, then the fish takes another 7-8 minutes to be perfectly cooked.

Honey and miso glazed salmon garnished with sesame seeds and spring onion served with egg fried rice.

Grilled Glazed Salmon with Japanese Influences

I adore cooking with fish and salmon is one of my favourites, and as a result, I cook with it a lot.

It sits alongside bog flavours really well and I’ve used it in recipes as diverse as jerk salmon to an Indian salmon curry and harissa salmon to a Thai salmon curry.

Here salmon fillets get some Japanese influences in the form of a simple honey and red miso glaze. Very similar flavours to the ones that I use in my miso glazed tofu recipe.

It has magical sweet and umami flavour and it cooks really quickly!

The glaze takes 5 or 6 minutes to bring together on the stove top. Then the fish is cooked under a fiercely hot grill for 7-8 minutes which creates a lovely sticky coating.

Grilled (broiled) fish may not be common, but it is a wonderful way to cook it, I use a similar technique in both my salmon tikka and Korean-influenced salmon recipes.

Overhead close-up honey and miso glazed salmon garnished with sesame seeds and spring onions.

Frequently Asked Questions

Can I use a different type of miso?

I would avoid using white miso in this recipe, it is a lot milder than red miso, but you could substitute in brown miso paste.

If you want to use white miso then allow the glaze to cool (do not reduce it as much). Then you should marinate the fish for between 2 and 4 hours.

This will cure the fish a little and you can probably reduce the cooking time by 30-45 seconds on each side.

Can I use a different type of fish?

This method and glaze is superb with oily fish, so you can use tuna, mackerel and even trout.

If you want to use white fish (which usually has a much more delicate flavour), substitute the red miso paste for white miso paste and follow the recipe as written.

Can I use skinless salmon?

Yes, although you will need to be very careful when flipping the fish in order to prevent it from breaking up.

Is there a substation for mirin?

Probably the best substitute for mirin is sake. However, if you don’t have mirin the sake will probably be a stretch too.

Another option, and one that is probably more achievable is a mix of rice vinegar and sugar. Add 1½ tablespoons of vinegar to a bowl then add ¼ teaspoon of sugar and serve until dissolved.

Close-up honey and miso glazed salmon garnished with sesame seeds and spring onions.

Serving Suggestions

I’ve served my honey and miso-glazed salmon fillets with my egg fried recipe in these pictures.

If you want to stick with something with a Japanese vibe, then this Japanese mushroom rice would work well too.

Noodles also make a wonderful side for this recipe.

You could use everything from my cold soba noodle salad to my sweet chilli noodles or even a plain chow mein.

You could even serve it with a Japanese cabbage salad, a traditional side for tonkatsu, it is also wonderful with the subtle bitterness of braised chicory.

Overhead honey and miso glazed salmon with sesame seeds and spring onion served with egg fried rice.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • Grill/broiler.
  • Small 15cm or 6″ saucepan.
  • Mixing spoon.
  • Grill pan.
  • Basting brush.
  • Weighing scales and or measuring spoons.
Honey and miso glazed grilled salmon fillet served with egg fried rice.
Yield: 2 Servings

Miso Glazed Salmon Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Honey and red miso glazed salmon is a super simple Japanese-influenced recipe that will go from your fridge to your table in right around 20 minutes and it tastes fantastic.


  • 2 (350g Total) Centre Cut Salmon Fillets
  • 30g (1½ Tbsp) Red Miso Paste
  • 20g (1 Tbsp) Honey
  • 1½ Tbsp Mirin
  • ½ Tsp Toasted Sesame Oil
  • Toasted Sesame Seeds (For Garnish)
  • Spring Onions (For Garnish)


  1. Add the miso paste, honey, mirin and sesame oil to a small (15cm or 6") saucepan and cook over a medium heat for 5-6 minutes. Stir this regularly, you are looking for a nice viscous glaze, when you drag a spoon along the bottom of the pan, it should level a gap which will slowly fill back in
  2. Whilst the glaze is cooking heat your grill (broiler) as high as you can get it.
  3. Brosh the sides and flesh side of the salmon with plenty of the glaze, then place it skin side down on a foil-lined tray and grill for 3 minutes.
  4. Remove the tray, flip the fish and generously brush the skin and side with more of the glaze, return to the grill and cook for 2 minutes.
  5. Remove again, brush with the remaining glaze and cook for a final 1-2 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 505Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 110mgSodium: 669mgCarbohydrates: 20gFiber: 2gSugar: 14gProtein: 42g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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