Once marinated, this miso salmon takes minutes to bake and comes out melt-in-the-mouth tender and deeply delicious. This is a special-occasion dish that is also incredibly easy to make.
Pair it with steamed rice, quinoa, roasted vegetables, or a light salad. Add a drizzle of the marinade (cooked) for extra flavor. I love this recipe, warm or at room temperature. If you have leftovers, add them to a salad the next day.
If you love this recipe for miso salmon, you've got to try my teriyaki salmon, this garlic and ginger salmon, and my easy honey garlic salmon.
Ingredients
This recipe is made with good old favorites from the Asian grocery store. If you love Asian flavors, you probably already have a bunch of these ingredients in your kitchen.
- Miso: Any kind of miso will do. Grab your favorite.
- Mirin: This sweet Japanese rice wine adds depth, umami, and a subtle sweetness.
- Sake: This classic Japanese drink is also known as rice wine.
- Soy sauce: Low sodium or regular are both great
- Roasted sesame seed oil: This is not to be missed - it penetrates the fish with incredible flavor.
- Ginger: Use fresh ginger that is finely grated for maximum flavor distribution.
- Garlic: Fresh is best - you could also use bottled in a pinch.
- Salmon filets: Skin on or off are both great.
- Neutral oil: A neutral-tasting oil like avocado oil carries all the key flavors without changing the dish's taste. Grapeseed oil is great, too, as is canola or a light olive oil.
See recipe card for quantities.
Instructions
- Step 1: Mix miso, mirin, sake, soy sauce, roasted sesame seed oil, ginger, garlic, and 1 tablespoon neutral oil in a bowl.
- Step 2: Pour the marinade over the salmon. Wrap in plastic and refrigerate. Remove after 1-8 hours.
- Step 3: Scrape the marinade into a saucepan. Add a little water and thicken.
- Step 4: Line a baking tray with foil and add the salmon. Bake and brush with the thickened marinade before serving.
Hint: Get a good char on your salmon for a good caramel flavor and pretty look. Use a basting brush to brush the salmon with some of the thickened marinade before serving it.
Substitutions
Here are a couple of easy ingredient swaps you can make:
- Mirin: Mix 1 tablespoon white wine or sake with 1 teaspoon sugar.
- Sake: Dry white wine or dry sherry are great alternatives.
- Soy sauce: Use tamari for a gluten-free option if you need one.
- Salmon filets: Replace with other fatty fish like trout, Arctic char, or black cod.
Variations
Let's check out how you can make this recipe in a bunch of different ways:
- Spicy: Add a tablespoon of gochujang (Korean chili paste) or a teaspoon of sriracha to the miso marinade.
- Citrusy: Incorporate freshly squeezed orange or lime juice into the marinade and top with citrus zest.
- Miso butter salmon: Mix the miso with softened butter instead of oil, and spread it over the salmon.
- Herby: Add finely chopped fresh herbs like cilantro, parsley, or dill to the marinade, or sprinkle them on top before baking.
Equipment
I like to use a good metal pan to bake this in. Line it well with foil for easy cleaning. That's all you'll need besides a mixing bowl and a basting brush.
Storage
Let the cooked salmon cool to room temperature before storing to prevent condensation, which can lead to sogginess or spoilage.
Place the leftover salmon in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days.
For longer storage, wrap the salmon in plastic wrap and place it in a freezer-safe bag or container. Label with the date, and freeze for up to 3 months.
Top tip
Tip 1: Choose fresh salmon: Go for high-quality, fresh salmon filets for the best flavor and texture. Wild-caught salmon is my favorite.
Tip 2: Don't skip the sesame oil: Roasted sesame oil adds a rich, nutty depth to the dish.
Tip 3: Grate ginger and garlic freshly: Freshly grated ginger and garlic give a stronger, more vibrant flavor than pre-minced options.
FAQ
Yes! Thaw the salmon completely in the refrigerator overnight or place it in a sealed bag in cold water for quicker defrosting. Pat it dry before marinating.
It can be! Use gluten-free miso and tamari instead of regular soy sauce to make the recipe gluten-free.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should appear slightly opaque in the center.
Related
Looking for other recipes like this? Try these:
Miso Salmon
Ingredients
- 2 tablespoons miso any kind
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 1 teaspoon roasted sesame seed oil
- 1 teaspoon ginger finely grated
- 1 teaspoon garlic finely grated
- 3 4-6 ounce salmon filets, skin on or off
- 2 tablespoons neutral oil divided
- Garnishes
- black and white sesame seeds toasted or untoasted
- green onions thinly sliced
Instructions
- In a medium bowl, combine miso, mirin, sake, soy sauce, roasted sesame seed oil, ginger, garlic, and 1 tablespoon neutral oil. Place salmon fillets in a shallow dish, pour over the marinade, wrap in plastic, and refrigerate for at least 1 hour but up to 8 hours. Make sure the plastic wrap forms a seal with the salmon.
- Remove salmon from the fridge and let it come to room temperature for at least 30 minutes.
- Cover a baking sheet with aluminum foil and brush with 1 tablespoon neutral oil.
- Gently scrape any excess marinade off the salmon and back into the shallow dish, placing the salmon on the aluminum foil lined baking sheet and pouring the remaining marinade into a small sauce pan.
- Move a rack in your oven to the middle position and set your oven to broil, letting it heat up for about 5 minutes.
- Bake salmon for 8-10 minutes until it reaches an internal temperature of 125-135 degrees and there's a little char on top. If you prefer firmer salmon, move your rack down one more notch and cook for 10-12 minutes or the internal temperature reaches 135-145.
- While the salmon is baking, add a splash of water to the marinade and thicken on medium heat.
- Remove the salmon from the oven and brush with the cooked marinade. Top with black and white sesame seeds and sliced green onion. Serve with white or brown rice and your veggie of choice. Enjoy!
Equipment
- 1 mixing bowl
- 1 Baking/Roasting tray/dish
- 1 Basting brush
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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