Easy Broiled Miso Lemon Salmon

This Miso Lemon Salmon is simple, speedy, and ready in less than 20 minutes. It’s an ideal weeknight dinner that also works perfectly for meal prep. Bright and vibrant with a balance of sweet and savory flavors, it pairs beautifully with rice or served over a crisp endive salad.

Lately, I’ve been all about cutting down on decision fatigue—especially when it comes to cooking. That means keeping a reliable lineup of low-effort dinners for busy nights when I don’t want to overthink things.

Even better, any leftovers become an easy lunch for the week ahead. Here’s to crossing one more task off the list! You can also stay ahead with other meal-prep favorites like grilled Mediterranean chicken, freezer breakfast sandwiches, and protein bagels.

Ingredients:

• White or yellow miso – Brings a deep, savory richness and forms the flavorful base of the glaze.
• Honey – Offsets the saltiness of the miso and helps create a lightly caramelized finish under the broiler.
• Lemon zest and juice – Adds fresh, bright acidity that balances the sweet and savory notes.
• Sesame oil – Contributes a subtle warmth and nuttiness without overpowering the dish.
• Fresh salmon fillets – Rich and sturdy, perfect for broiling; thicker cuts remain tender and moist even at high heat.

A Spicy Kitchen

Easy Broiled Miso Lemon Salmon

This Miso Lemon Salmon is a quick, flavor-packed meal you can have on the table in less than 20 minutes using simple pantry staples. The miso and honey glaze becomes rich, savory, and beautifully caramelized under the broiler, creating an irresistibly satisfying finish.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: American, Asian

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ tablespoons white or yellow miso
• 1 tablespoons honey
• 1 ½ teaspoons sesame oil
• 1 ½ teaspoons grated ginger
• ½ teaspoon garlic powder
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 4 4-ounce filets of salmon, patted dry
• Kosher salt to taste

For Serving:

• white rice cooked
• ▢avocado peeled and sliced
• ▢toasted nori sheets
• ▢sesame seeds for garnish
• ▢green onions thinly sliced

Equipment

• Baking Sheet

Method

 

1. In a medium bowl, whisk together the miso, honey, sesame oil, grated ginger, garlic powder, lemon zest, lemon juice.
2. Pre-heat oven to the broiler setting. Coat a small baking sheet or baking tray with foil. This makes it easy cleaning. Place the filets on the baking sheet. Sprinkle the kosher salt with both sides. Brush the miso paste all over each of the filets. I really coated it on there.
3. Transfer to a broiler for 5-7 minutes, until the edges of the salmon are toasty.
4. Serve them with the white rice, avocado, nori sheets, sesame seeds and green onions.

Notes

• Use foil, not parchment. Broilers run hot, and foil ensures safe, easy cleanup without scorching.
• Pat the salmon dry first. This helps the glaze cling and prevents steaming.
• Serve with pre-cooked rice. I like to have pre-cooked, frozen rice on hand to make weeknight dinners super easy and quick.
• Make Ahead, Reheating, & Storage
• The miso glaze can be mixed up to 3 days ahead and stored in an airtight container in the refrigerator.
• Leftover salmon keeps well in an airtight container in the fridge for up to 4 days.
  Reheat gently in a low oven or enjoy cold over rice or greens to avoid drying it out.