Description
Miso Salmon is a delicious Japanese-inspired dish that combines the rich umami flavors of miso paste with the natural succulence of salmon. Perfectly balanced with hints of sweetness, saltiness, and a slight tang, this dish is not only a treat for the palate but also packed with nutrients.
The marinade, made with white miso paste, mirin, sake, and a touch of brown sugar, infuses the salmon with deep flavors, creating a beautifully caramelized glaze when cooked. Whether broiled, baked, or pan-seared, the result is tender, flaky salmon with a savory-sweet crust.
Served alongside steamed rice, sautéed vegetables, or a crisp salad, this recipe is versatile enough for a quick weeknight meal yet elegant enough for entertaining. Its harmonious blend of taste and nutrition makes Miso Salmon a standout dish that’s sure to impress.
Ingredients
Scale
For the Marinade:
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 3 tablespoons white miso paste (shiro miso)
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons sake (or substitute with dry white wine)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 1 garlic clove, minced (optional)
- 1 teaspoon grated fresh ginger (optional)
For Garnish (Optional):
- Thinly sliced green onions
- Sesame seeds
- Lemon wedges
Optional Side Dishes:
- Steamed rice
- Sautéed or roasted vegetables (e.g., bok choy, asparagus, or broccoli)
- Green salad with a light dressing
Instructions
- Prepare the Marinade:
- In a medium bowl, whisk together the white miso paste, mirin, sake, soy sauce, brown sugar (or honey), and sesame oil.
- For added depth of flavor, mix in the minced garlic and grated ginger if desired.
- Marinate the Salmon:
- Pat the salmon fillets dry with a paper towel.
- Place the fillets in a shallow dish or resealable plastic bag.
- Pour the marinade over the salmon, ensuring all sides are coated.
- Cover and refrigerate for at least 30 minutes or up to 2 hours (but no longer, as the marinade may start to overpower the fish).
- Preheat the Oven (or Grill):
- If baking or broiling, preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Cook the Salmon:
- Option 1: Broiling
- Place the salmon fillets skin-side down on the prepared baking sheet.
- Broil on high, about 6 inches from the heat source, for 6–8 minutes or until the top is caramelized and the salmon flakes easily with a fork.
- Option 2: Baking
- Bake the salmon at 400°F (200°C) for 12–15 minutes, depending on the thickness of the fillets.
- Option 3: Pan-Seared
- Heat a non-stick skillet over medium-high heat. Lightly oil the skillet and sear the salmon, skin-side down first, for about 4 minutes per side or until caramelized and cooked through.
- Option 1: Broiling
- Garnish and Serve:
- Remove the salmon from the oven or skillet and let it rest for a minute.
- Garnish with thinly sliced green onions, sesame seeds, and lemon wedges if desired.
- Serve hot with steamed rice, sautéed vegetables, or a crisp salad for a complete meal.
Notes
- Choosing the Salmon:
- Use fresh or thawed salmon fillets for the best flavor. Both skin-on and skinless fillets work well, but skin-on helps retain moisture during cooking.
- Miso Paste Types:
- White miso paste (shiro miso) is milder and sweeter, making it ideal for this recipe. If using red or mixed miso, adjust the quantity slightly as they are saltier and more robust in flavor.
- Marinating Time:
- Avoid marinating for longer than 2 hours, as the miso’s enzymes can begin to break down the fish, affecting texture and flavor.
- Cooking Adjustments:
- Cooking times may vary based on the thickness of the salmon. Aim for an internal temperature of 145°F (63°C) for fully cooked salmon.
- For a crispier finish, consider broiling for the final 2–3 minutes.
- Substitutions:
- Sake: Substitute with dry white wine or rice vinegar (reduce to 1 tbsp if using vinegar).
- Mirin: Use honey or a bit of sugar mixed with rice vinegar as an alternative.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Storage:
- Leftover cooked salmon can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid drying out or enjoy cold in salads or rice bowls.
- Serving Suggestions:
- Balance the flavors with a fresh green salad, steamed rice, or roasted vegetables. Pickled vegetables or a drizzle of ponzu sauce make excellent complements.
- Make-Ahead Tips:
- Prepare the marinade in advance and store it in the fridge for up to 3 days. Marinate the salmon just before cooking for best results.
- Prep Time: 10 minutes
- Marinating Time: 2 hours
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: Per Serving
- Calories: 320
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Protein: 32g
- Cholesterol: 95 mg
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