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Miso Salmon

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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.

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

  1. In a bowl, whisk miso paste, soy sauce, mirin, rice vinegar (if using), sugar or honey, ginger, garlic, and sesame oil.
  2. Pat salmon dry and place in a shallow dish or resealable bag.
  3. Pour marinade over salmon and coat evenly. Marinate in refrigerator for 30 minutes to 2 hours.
  4. Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium heat.
  5. For baking: Place salmon on parchment-lined sheet and bake 10–12 minutes, until it flakes easily.
  6. For pan-searing: Cook salmon skin-side down for 4–5 minutes, flip, then cook another 3–4 minutes.
  7. 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

Find it online: https://thefamilycooking.com/miso-salmon-2/