Keto Miso Salmon
Glazed with a savory-sweet miso butter and broiled until caramelized, this keto miso salmon is rich, flaky, and deeply umami. At just 3.4g net carbs per serving and only 25 minutes start to finish, it's a restaurant-worthy low-carb dinner with minimal effort and cleanup.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto miso salmon turns a handful of pantry staples into a glossy, umami-rich glaze that caramelizes under the broiler in minutes. Sweet-savory white miso, butter, ginger, and monk fruit give you all the depth of a classic miso-glazed salmon without the sugar or mirin, keeping it genuinely low-carb and on the table in about 25 minutes.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 3 tablespoons white miso paste
- 2 tablespoons unsalted butter, softened
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon granulated monk fruit sweetener
- 1 tablespoon soy sauce or tamari
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Position an oven rack about 6 inches below the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil it. Pat the salmon fillets completely dry and arrange them skin-side down.
- 2
In a small bowl, whisk together the miso paste, softened butter, rice vinegar, sesame oil, ginger, garlic, monk fruit sweetener, and soy sauce until smooth and spreadable.
- 3
Spread a generous, even layer of the miso butter over the top and sides of each fillet, reserving about a tablespoon to brush on later.
- 4
Broil for 8 to 12 minutes, until the glaze is bubbling and caramelized in spots and the salmon flakes easily, reaching an internal temperature of 125-130°F (52-54°C) for medium. Watch closely the last few minutes so the glaze browns but doesn't burn.
- 5
Brush the reserved miso butter over the hot fillets, then scatter with sliced green onions and toasted sesame seeds before serving.
Tips & notes
- Use white (shiro) miso for the mildest, sweetest flavor and the lowest carb count. Red or barley miso works but tastes saltier and slightly more carb-heavy, so adjust the soy sauce down.
- For deeper flavor, marinate the fillets in the miso butter for 30 minutes (or up to overnight) before broiling. It also helps the glaze cling beautifully.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently at 275°F or flake cold over a salad. Great for meal prep with cauliflower rice and steamed bok choy.
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Frequently asked questions
- How many carbs are in keto miso salmon?
- Each serving has just 3.4g net carbs (4.0g total carbs minus 0.6g fiber), along with 398 calories, 35g protein, and 26g fat. This recipe makes 4 servings, one 6 oz fillet each.
- Is miso paste keto-friendly?
- Yes, in moderation. Miso has a few grams of carbs per tablespoon, so a little goes a long way. Using white miso plus monk fruit instead of the traditional mirin and sugar keeps this glaze at just 3.4g net carbs per serving.
- What can I serve with keto miso salmon?
- Pair it with low-carb sides like cauliflower fried rice, sauteed bok choy, steamed broccoli, a cucumber-sesame salad, or zucchini noodles to round out a fully keto plate that complements the umami glaze.
