Miso Glazed Salmon Bites is a quick and easy-to-make recipe that highlights sweet and savory Japanese flavors. Flaky pieces of salmon are glazed with a sauce featuring honey, miso paste, soy, and sesame oil, then baked until golden brown. Serve it as an elegant dinner or a weeknight meal!Jump to Recipe
Why you’ll love this recipe
- Flavorful: The combination of miso and honey perfectly contrasts sweet and savory flavors. It tastes better and better with each bite!
- Healthy: Salmon is a nutrient dense protein source full of healthy omega-3s that are great for your brain and heart.
- Easy: Only a few easy-to-find ingredients are required to make this eye-catching meal.
- Versatile: Serve it as-is, or pair it alongside a variety of sides like green beans, mashed potatoes, or a side salad.
Easy miso glazed salmon bites
Miso glazed salmon bites are a flavor-rich and wholesome meal I’m certain you’re going to fall in love with! With the mix of rich salmon and sweet-yet-savory marinade, this meal highlights all the best parts about Japanese cuisine.
Bite-sized pieces of salmon are tender and flaky and coated generously in miso honey glaze. The entire recipe is ready in less than 20 minutes, and it requires very minimal effort.
Enjoy this meal any time of the day, whether it’s lunch, dinner, or snack! Salmon bites are delicious on their own, or you can bulk them up with sides like rice, vegetables, and noodles. If you’re on the search for a simple meal that will still impress family and friends, look no further!
Ingredients & substitutions
- Salmon filets: Opt for wild-caught salmon filets for the best flavor quality. Some of my go-to choices include coho, sockeye, or king. Make sure to check that the color is nice and bright pink!
- White miso paste: Shiro (white) miso packs a ton of savory, umami-rich flavors without overpowering the salmon bites too much. If you only have a darker miso variety on hand, reduce the amount slightly.
- Lime: Provides a mildly sweet acidity that brightens the flavor of the sauce. You can also use rice vinegar or mirin if you don’t have limes available.
- Sesame oil: For a toasty and nutty element. I always recommend purchasing 100% pure sesame oil whenever possible! You can use a neutral oil, like olive, but the flavor won’t be quite the same.
- Soy sauce: Adds even more deep and complex umami flavors. For a gluten-free option, use tamari, liquid aminos, or coconut aminos.
- Honey: Adds just a touch of sweetness to balance the savory ingredients. Plus, it creates a beautiful glossy finish on the salmon bites. You can also use agave.
- Ginger, garlic: This combination is sharp, pungent, spicy, and slightly sweet. Your salmon won’t be the same without it! I prefer fresh ginger and garlic, but you can use ginger paste or minced garlic as well.
- For serving: I love to serve my miso glazed salmon bites over a bed of rice with sliced cucumbers and shaved carrots tossed in rice vinegar. You can experiment with bell peppers, asparagus, zucchini, cabbage, or snow peas to see what you prefer.
How to make miso glazed salmon bites
- Mix the marinade: Mix the miso paste, lime juice, sesame oil, soy sauce, honey, ginger, and garlic until well combined. Gently toss the salmon in the mixture until all the pieces are fully coated.
- Bake the salmon: Transfer the salmon pieces to a baking sheet, making sure they are spread out evenly. Broil the salmon bites in the middle rack of your oven until they are just cooked and browned on top. There is no need to flip the bites as it may cause them to break.
- Marinate the veggies: In the meantime, toss the carrots and cucumbers in rice vinegar and sea salt to add flavor.
- Serve the salmon bites: Once your miso glazed salmon bites are browned, serve them in a bowl with rice, peeled carrots and thinly sliced cucumbers.
Miso glazed salmon bites garnishes
- Sesame seeds: Add a little crunch and nuttiness.
- Green onions: For color and freshness.
- Cilantro: Provides a bright herbaceous flavor.
- Lime: If you prefer a little more tang.
- Sriracha: Or, your favorite hot sauce.
You can serve your miso glazed salmon bites with steamed rice and fresh veggies, or try them alongside a variety of sides! Some of my favorites include these:
- Roasted vegetables: Try roasted asparagus, french green beans, sautéed broccolini, or herb mushrooms.
- Salad: For a light meal, pair your miso glazed salmon bites with a peach burrata salad or shaved zucchini salad.
- Grains and potatoes: Swap out the rice and serve the salmon bites over a bed of steamed quinoa, lemon risotto, mashed potatoes, or cauliflower mash.
Frequently asked questions
Yes, you can prepare the miso glaze ahead of time and store in the refrigerator for 3-4 days. Just toss the salmon bites in it when you’re readying to cook, then follow the broiling instructions.
Yes, if you’re not a fan of salmon or don’t have access to it, you can use another type of fish like halibut, trout, or cod.
The most reliable way to tell when salmon is done is to use a meat thermometer. The FDA recommends cooking salmon to an internal temperature of 145°F. Alternatively, you can check for an opaque color of the flesh and the ability to easily flake it with a fork.
Storage & reheating
For any leftover miso glazed salmon bites, just follow these simple instructions:
- Fridge: Once the salmon bites have cooled to room temperature, store them in an airtight container for up to 3-4 days.
- Freezer: If you won’t eat them within a few days, it’s best to freeze them. Transfer the bites to a freezer-safe bag or container where they will last for up to 3 months.
- Thaw: Thaw your salmon bites overnight in the fridge and they will be ready to reheat in the morning.
- Reheat: Reheat miso glazed salmon bites in an oven or toaster oven for 4-5 minutes, or until heated through.
- Spicy: Add some heat by mixing red pepper flakes, chili garlic sauce, or sambal oelek into the miso glaze.
- Yuzu: For a unique change in taste, swap out the lime juice for yuzu. It adds a beautiful blend of citrus flavors that pairs well with miso glazed salmon bites.
- Vegetarian: Make a meat-free version by using the glaze on thinly sliced tofu slabs.
- Cut equal sizes: Cut your salmon filets into equal pieces. This will result in evenly cooked salmon bites.
- Warm the salmon: Bring the salmon out on the counter about 10 minutes before starting this recipe. This also helps with even cooking of the filets.
- Toss well: For the most even coating, thoroughly toss the salmon. Just make sure you don’t toss it too roughly to avoid squishing it or having the salmon fall apart.
- Prevent sticking: To prevent the salmon bites from sticking, make sure you line your baking sheet with parchment paper.
Looking for more salmon recipes?
If you enjoyed this miso glazed salmon bites recipe, don’t forget to take a peek at some more of my favorite salmon recipes like these:
If you try this miso glazed salmon bites recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Miso Glazed Salmon Bites
- 1 peeler
- 2 pounds salmon filets skinless, cut into 1-inch pieces
- 3 tablespoons white miso paste
- ½ medium lime juiced
- 1 tablespoon sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons ginger paste or freshly grated
- 4 cloves garlic grated
- 1 large carrot peeled and shaved into thin ribbons (divided)
- 2 Persian cucumbers thinly sliced (divided)
- 2 tablespoons rice vinegar divided
- 1 tablespoon sea salt divided
- 2 cups cooked rice divided
- 1 tablespoon sesame seeds divided
- ¼ cup cilantro leaves divided
- Preheat the broiler. Adjust the rack to the middle position.
- Mix together the miso paste, lime juice, sesame oil, soy sauce, honey, ginger paste and garlic. Toss the salmon in the mixture until fully coated and arrange in an even layer on a baking sheet.
- When the broiler is preheated, broil the salmon bites until just cooked and browned on top, no need to flip, takes about 5-7 minutes.
- Toss the carrots and cucumbers in rice vinegar and sea salt.
- In a bowl, add rice, cooked salmon, peeled carrots, and thinly sliced cucumbers. Top with sesame seeds and cilantro leaves.
Leave a Reply