Why You’ll Love This Recipe
Miso Salmon strikes the perfect balance of sweet, salty, and savory. The miso marinade adds complexity and depth to the salmon without overpowering it, resulting in a dish that feels both comforting and elegant. It’s quick to prepare, easy to cook either in the oven or on the stovetop, and pairs beautifully with rice, noodles, or veggies. Plus, it’s packed with healthy fats, protein, and nutrients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets
- White miso paste
- Soy sauce
- Mirin
- Rice vinegar (optional)
- Brown sugar or honey
- Sesame oil (optional)
- Fresh ginger, grated
- Garlic, minced
- Green onions or sesame seeds for garnish (optional)
Directions
- In a small bowl, whisk together miso paste, soy sauce, mirin, sugar or honey, grated ginger, garlic, and sesame oil if using.
- Pat the salmon fillets dry and place them in a shallow dish or resealable bag.
- Pour the marinade over the salmon, making sure it’s evenly coated.
- Marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
- Preheat your oven to 400°F (200°C) or heat a non-stick skillet over medium heat.
- If baking, place the salmon on a parchment-lined baking sheet and bake for 10–12 minutes, or until it flakes easily with a fork.
- If pan-searing, cook skin-side down for 4–5 minutes, then flip and cook for another 3–4 minutes until done.
- Garnish with green onions or sesame seeds if desired and serve hot.
Servings and timing
This recipe serves 2 to 4 people and takes approximately 35 to 45 minutes total, including marinating and cooking time.
Variations
- Spicy Miso Salmon: Add a teaspoon of sriracha or a pinch of red pepper flakes to the marinade.
- Maple Miso Glaze: Swap sugar or honey with maple syrup for a unique twist.
- Broiled Version: For a caramelized top, broil the salmon for the last 2–3 minutes of cooking.
- Grilled Miso Salmon: Grill the salmon over medium heat for a slightly smoky flavor.
- Tofu Alternative: Use the same marinade on tofu for a vegetarian version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave for 30–60 seconds. You can also enjoy it cold over a salad or in a rice bowl.
FAQs
What is miso paste and where can I find it?
Miso paste is a fermented soybean paste commonly used in Japanese cooking. It’s available in most grocery stores in the international or refrigerated section.
Can I use red or yellow miso instead of white?
Yes, but note that red miso is stronger and saltier, so you may want to use less or adjust the other ingredients.
Do I need to remove the salmon skin?
No, the skin helps hold the fish together and can become nicely crisped if pan-seared.
Can I marinate the salmon overnight?
It’s best to marinate for no more than 2–3 hours, as miso is quite strong and could overwhelm the salmon if left too long.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make this dish gluten-free.
Can I freeze miso salmon?
You can freeze the uncooked marinated salmon for up to 2 months. Thaw in the fridge before cooking.
What can I serve with miso salmon?
It pairs well with steamed rice, sautéed greens, miso soup, or soba noodles.
How do I prevent the marinade from burning in the pan?
Wipe off excess marinade before cooking in a skillet to avoid burning due to the sugar content.
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before marinating.
What type of salmon is best?
Fresh Atlantic or wild-caught sockeye salmon both work well, depending on your preference and availability.
Conclusion
Miso Salmon is a deliciously satisfying meal that delivers bold flavor with very little effort. Whether baked, grilled, or pan-seared, the rich miso marinade transforms simple salmon into a savory, umami-packed delight. Perfect for any night of the week, this dish is sure to become a favorite in your rotation.
PrintMiso Salmon
Miso Salmon is a Japanese-inspired dish featuring salmon fillets marinated in a savory-sweet blend of miso paste, soy sauce, mirin, and aromatics. Quick to prepare and deeply flavorful, it’s an umami-rich meal that feels both comforting and elegant.
- Prep Time: 5 minutes (plus 30 minutes marinating)
- Cook Time: 10–12 minutes
- Total Time: 35–45 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Baking or Pan-Searing
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 2–4 salmon fillets
- 3 tbsp white miso paste
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp mirin
- 1 tsp rice vinegar (optional)
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil (optional)
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- Chopped green onions or sesame seeds, for garnish
Instructions
- In a bowl, whisk miso paste, soy sauce, mirin, rice vinegar (if using), sugar or honey, ginger, garlic, and sesame oil.
- Pat salmon dry and place in a shallow dish or resealable bag.
- Pour marinade over salmon and coat evenly. Marinate in refrigerator for 30 minutes to 2 hours.
- Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium heat.
- For baking: Place salmon on parchment-lined sheet and bake 10–12 minutes, until it flakes easily.
- For pan-searing: Cook salmon skin-side down for 4–5 minutes, flip, then cook another 3–4 minutes.
- Garnish with green onions or sesame seeds and serve hot with rice or vegetables.
Notes
- Do not marinate salmon for more than 2–3 hours as miso can overpower the fish.
- Wipe off excess marinade before pan-searing to prevent burning.
- White miso is mild; use red or yellow miso sparingly as they’re stronger.
- Leftovers are delicious cold over salads or in rice bowls.
- Uncooked marinated salmon can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 fillet (based on 4 servings)
- Calories: 330
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 90mg
