Miso Salmon - The Real Recipes (2024)

This recipe for Miso Salmon is a simple way to pack tons of flavor into delicate, flaky salmon filets. It’s marinated in a delicious umami-packed miso sauce, roasted to perfection and broiled for a lovely char and glazed finish.

Miso salmon is a fairly quick and simple recipe, yet it certainly isn’t lacking in flavor. This makes it a perfect option for a busy weeknight whenever you want something a little extra special. You can also easily double this recipe to make it for a dinner party or holiday get together.

I have been working with miso a lot lately. It is one of my favorite ingredients and one I often add to everything from salad dressings, marinades, vegetables and proteins. I even turn it into compound Miso Butter to slather on my breakfast toast or top on grilled steak or chicken. I love using miso in our Roasted Miso Cauliflower, which actually pairs really well with this salmon recipe!

Ingredients that Matter

You will need fresh salmon, a handful of Asian staples along with some fresh ingredients for this recipe. Here are the ingredients you’ll need for this recipe:

• Salmon. I always recommend using wild caught salmon, if you can find it and afford it. You’ll find more about shopping for salmon below, but you want relatively thick (at least 1-inch thick) portions of salmon, about 5-6 ounces each.
• Miso. You can often find miso, which is a flavorful Japanese soybean paste, in the refrigerated section of your grocery store near the tofu. I recommend using the mellower, milder white miso as opposed to the bolder red miso.
• Soy Sauce. Use reduced-sodium soy sauce to cut back on the sodium level in this recipe. You can also use tamari, if desired.
• Maple. A bit of maple syrup compliments the natural sweetness of the miso and helps round out the saltiness of the marinade.
• Rice Vinegar. Similarly to the maple, just a bit of rice vinegar helps round out the flavor of this miso marinade. I recommend using regular rice vinegar instead of seasoned.
• Neutral Oil. A small amount of a neutral oil, like canola or olive, in the marinade adds a bit or richness and help encourage browning.
• Garlic. Add a single garlic clove, finely grated, to provide a nice aromatic flavor to the miso marinade.
• Sesame Seeds and Scallions. The broiled miso salmon is garnished with thinly sliced scallions and sesame seeds. Sure, they offer an aesthetically pleasing presentation, but I love the little bits of flavor they contribute to each bite.

See recipe card for quantities.

Instructions

This recipe is quite simple and perfect for anyone new to cooking salmon. Here is how the recipe comes together:

Start by making the miso marinade in a medium container (big enough to snuggly fit the salmon portions). Add to the container the miso, soy sauce, oil, rice vinegar, maple, garlic and water. Whisk this mixture with a fork or a whisk until well combined. Reserve 1 tablespoon of the marinade in a small bowl and set aside.

Dry the salmon portions well with paper towels and be sure to remove any leftover pin bones with tweezers. Add the salmon portions and cover well with the marinade. Marinate at room temperature for 10 minutes or in the refrigerator for 30-60 minutes. Any longer and the salmon may become too salty. I recommend leaving the skin on the salmon as it will help keep the salmon moist as it roasts. Plus, if the salmon does stick to the aluminum foil-lined baking sheet, it’s better that the skin stays behind and not the bottom of the salmon.

When ready to cook, place an oven rack in the upper third position of the oven and preheat to 375F. Line a baking sheet with parchment paper and liberally spray with cook spray. Remove the salmon from the marinade and allow any excess marinade to drip off the salmon. Place on the prepared baking sheet, skin-side down, and roast in the oven until the salmon starts to sizzle and the sauce darkens, about 12 minutes.

Remove the salmon from the oven and turn the broiler to HIGH. Brush or spoon the salmon with reserved miso marinade then return to the upper third rack of the oven and broil until the salmon starts to char on the edges and the sauce is bubbly, about 3 minutes. Start checking the salmon after 2 minutes. The salmon is cooked through when it flakes easily, or you can check the internal temperature with an instant read thermometer. It should get to at least 145F for food safety concerns. Remove from the oven and cool slightly before serving.

Hint: One of the best ways to tell when salmon is cooked through is by inserting a metal skewer into the thickest part of the salmon. Leave it in for about 30 seconds then remove it and carefully press it to your bottom lip. If the skewer feels hot, it’s done!

Shopping for salmon can feel daunting, especially if you read-up on environmental and health risks associated with farmed salmon. So what exactly should you be looking for at your local grocery store? I have actually written extensively on this subject in my previous jobs, and while it seems information is always changing or at least updating, here is what I think you need to know when purchasing salmon:

• Wild Caught. Always reach for salmon labeled “Wild Caught” when possible. Yes, it will likely be more expensive, but if you can afford it, you should buy it instead of farmed. There is a ton of research about the environmental impact of farmed salmon, along with poor conditions in some farms that spread diseases. For further reading on this subject, and as my recommended source for all things environmental impact regarding seafood, visit Seafood Watch from the Monterey Bay Aquarium.
• Farmed Salmon. I know I just ranted about buying wild salmon, but if you want to use farmed instead, know that farming practices continue to improve and there are good quality farmed options. In general, farmed salmon comes from the Atlantic ocean and has a more orange/pinkish flesh with very high fat content compared to wild. Refer to the Seafood Watch for what to look for, in terms of labeling, when shopping for farmed salmon.
• Frozen or Fresh. Unless you live close to an area where fishermen regularly haul in salmon (like the pacific northwest, Canada or Alaska), you will almost never find “fresh” wild caught salmon. In fact, most “fresh” salmon is previously frozen and then thawed and placed in the display case. But, that’s not a bad thing! Often wild caught salmon is portioned and flash frozen right after catching, meaning that frozen salmon you buy is likely as fresh as you can find. That is why I always buy frozen salmon and thaw it myself at home.
• Food Safety. Along with ensuring freshly caught salmon is as fresh as possible, freezing actually has another purpose. Freezing fish, including salmon, to a certain degree for a period of time actually kills parasites. And, depending on where you live, your country may actually require wild caught salmon to be frozen to kill parasites.
• Types of Salmon. You will probably never find wild salmon simply labeled “salmon” because there are many different types of salmon, with varying qualities and attributes. Pacific wild caught salmon include chinook/king, which has a high-fat content and rich flesh; coho/silver tends to be thinner with bright red flesh, ideal for grilling or pan-frying; sockeye also has firm, red flesh but has a fattiness closer to king; and pink, which has low fat and lighter color flesh.

Storage

Leftover miso salmon should be stored in an airtight container in the refrigerator for up to 4 days. I generally don’t recommend reheating salmon once it’s cooked, especially wild-caught salmon, as it will dry out. However, if you want to reheat it simply cook in a 375F oven until the inside is just hot (remember that metal skewer trick?).

I do not recommend freezing this salmon recipe. And in terms of making ahead, you can make the marinade up to 4 days ahead of time but I do not recommend marinating the salmon for more than 1 hour as it will make the salmon a bit too salty.

Serving

Here are some suggested recipes to enjoy with this miso salmon recipe:

• Sliced Cucumbers
• Fresh Herb Salad
• Salad Greens
• Steamed Edamame
• Roasted Asparagus with Mint Gremolata
• Sweet Chili Roasted Cauliflower with Almonds
• Roasted Miso Cauliflower
• Charred Broccolini with Chili and Garlic
• Crispy Herb Roasted Potatoes
• Yukon Gold Mashed Potatoes with Sour Cream
• Skillet Charred Corn on the Cob
• Mango Corn Salsa
• Purple Cabbage Slaw
• Coconut Cilantro Rice

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