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This Miso Lemon Salmon is quick, easy, and comes together in under 20 minutes. It’s the perfect weeknight meal that doubles as meal prep for the week. It’s bright, it’s both sweet and savory, and tastes so good with rice or on top of my endive salad.
These days, I’m looking for ways to avoid decision fatigue, especially in the kitchen. So I have an ongoing roster of low-lift dinners for those weeknights where I don’t want to think too hard. The best part? I can save any leftovers for lunch for the week. Cheers to one less thing on our to-do list! Get ahead with these meal prep-friendly recipes like my grilled mediterranean chicken, freezer breakfast sandwiches, and protein bagels.
Ingredients You’ll Need for Miso Lemon Salmon
White or yellow miso – Adds deep savory flavor and saltiness while forming the base of the glaze.
Honey – Balances out the saltiness of the miso and helps the glaze caramelize slightly under the broiler.
Lemon zest and juice – A fresh bright acid to cut through the miso and honey.
Sesame oil – Adds warmth and nuttiness that complements the miso without overpowering it.
Fresh salmon fillets – Rich, sturdy, and ideal for broiling; thicker fillets stay moist even at high heat.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Miso Lemon Salmon
In a medium bowl, whisk together the miso, honey, sesame oil, grated ginger, garlic powder, lemon zest, and lemon juice until smooth.
Place the salmon fillets on a foil-lined baking sheet and season both sides lightly with kosher salt.
Brush the miso mixture generously over the tops of the salmon, fully coating the surface.
Broil for 6-7 minutes, until the edges are lightly blistered and the salmon flakes easily in the center.
Serve immediately with rice, avocado, nori sheets, sesame seeds, and sliced green onions.
Quick Tips for the Best Miso Lemon Salmon
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, Storage & Reheating
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.
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In a medium bowl, whisk together the miso, honey, sesame oil, grated ginger, garlic powder, lemon zest, lemon juice.
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.
Transfer to a broiler for 5-7 minutes, until the edges of the salmon are toasty.
Serve them with the white rice, avocado, nori sheets, sesame seeds and green onions.
Quick Tips
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.
