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A square image on glazed salmon and salad on a plate

Miso Glazed Salmon

Sweet and savory miso glazed salmon with a light blackberry salad. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 210kcal


For the Salmon:

  • cup brown sugar 60g packed
  • ¼ tsp ground ginger
  • 2 tsp red miso paste
  • 1-2 thai chili chopped, seeded
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 2 cloves garlic smashed, minced
  • 2 tbsp soy sauce
  • 4 salmon fillets

For the Salad:

  • ¼ cup olive oil
  • 1 tbsp honey 60ml
  • 1 clam shell blackberries ripe
  • 1 sprig thyme fresh
  • 1 pinch of salt
  • ¼ cup champagne vinegar 60ml
  • 2- 4 radishes thinly sliced
  • 1 avocado sliced
  • 5 oz Arugula


For the Salmon:

  • Preheat to 425F.
  • To prep the marinade, smash the garlic and remove skin. Mince and set aside.
  • Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
  • In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
  • Give it a good whisk.
  • Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
  • Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
  • Bake for about 15 - 20 minutes or until golden.

For the Salad:

  • In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
  • Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
  • Add the top and shake.
  • Chop the rest of the blackberries into halves. Thinly slice radishes.
  • Slice and and fan an avocado.
  • Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.



  • If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They'll pickle and be delicious!
  • Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
  • If you want to turn the spice up add more or switch to habañeros which are hotter.
  • Pretty much any kind of berries will work for the salad.
  • If you're not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
  • Feel free to add in any extra veggies to taste.


Serving: 1filet | Calories: 210kcal | Carbohydrates: 12g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 190mg | Potassium: 34mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 1.7mg | Iron: 0.7mg