Classic Miso Salmon
This classic miso salmon recipe features tender salmon fillets marinated in a savory-sweet miso glaze, then baked, broiled, or pan-seared to perfection. It's a delicious and healthy meal that's easy enough for a weeknight but impressive enough for guests.
Equipment
- Medium bowl
- Whisk
- Shallow dish or zip-top bag
- Paper towels
- Baking sheet
- Parchment paper (for baking)
- Foil (for broiling)
- Oven-safe skillet (for pan-searing)
Ingredients
Main Ingredients
- 4 salmon fillets (about 6 ounces each, skin-on, center-cut)
- 1/4 cup white miso paste (shiro miso)
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar or honey
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
- 1/2 teaspoon sesame oil
Garnish (Optional)
- sesame seeds Optional
- sliced green onions Optional
Instructions
Preparation
- In a medium bowl, whisk together miso paste, mirin, sake, soy sauce, brown sugar, ginger, garlic, and sesame oil until smooth.
- Pat salmon fillets dry and place them in a shallow dish or zip-top bag.
- Pour the marinade over the salmon, ensuring each fillet is coated, then refrigerate for 30 minutes to 4 hours.
Cooking Methods
- For baking, preheat the oven to 400°F (200°C) and bake skin-side down on parchment paper for 12-18 minutes until opaque.
- For broiling, preheat the broiler and place salmon skin-side down on foil, broiling for 7-10 minutes until caramelized.
- For pan-searing, sear skin-side down in an oven-safe skillet for 4-5 minutes, then flip and finish in a 400°F (200°C) oven for 5-8 minutes.
Serving
- Garnish with sesame seeds and green onions if desired, and serve immediately.
Notes
Do not marinate the salmon for longer than 6 hours, as the acid in the marinade can start to break down the fish. Adjust cooking times based on the thickness of your salmon fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).