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Easy Broiled Miso Lemon Salmon
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
Cook Time 6 minutes
Total Time 16 minutes
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.