Miso Salmon
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Easy Japanese inspired Miso Salmon made with a super flavorful marinade including umami rich miso paste, sweet honey, bright lime, plus bold ginger and garlic. It’s the simple salmon dinner you need in your life!
This near effortless marinated salmon is made with white miso paste as the key element along with a few other simple ingredients to compliment it. Miso is a fermented soybean paste with a savory umami flavor and it can be found in the Asian food sections of grocery stores (and online).
You’ll love this dish not only for its super simple prep but also its speedy cook time. Prep takes about 10 minutes and cook time is about 5 minutes! You will also want to plan 30 minutes to marinate the salmon because this allows time for the salmon to take on more flavor. On the other hand however don’t marinade longer than 60 minutes (due to an acidic marinade which can break down the fish and degrade it’s textural quality).
Because of the short marinade time sometimes a fish dish can seem slightly lacking. The simple remedy here to achieve that more pronounced flavor profile we’re looking for is to just save a little bit of the marinade to the side before marinating the salmon. Then simply brush that reserved marinated on after the salmon has broiled. A little goes a long ways and works wonders here.
This amazingly appetizing miso salmon is a must try salmon recipe! It has all the elements you’d look for to enhance and highlight this rich and buttery piece of fish. It will likely be the talk of the dinner table.
Miso Salmon Recipe Ingredients
Salmon: Skinless salmon is used for this recipe so the marinade coats the salmon flesh.
Miso paste: White miso paste is what I use.
Soy sauce: Gluten free tamari works great as well. Low sodium of either is fine.
Honey: This sweetness compliments the deep umami flavors and the citrus.
Avocado oil: Another neutral oil such as peanut oil or vegetable oil works well too.
Lime: Traditionally in Japanese cooking yuzu juice is more common but in other countries it can be hard to find so lime juice is used here instead. Lemon is another good option.
Ginger: Fresh ginger is best. Peel and finely mince.
Garlic: Fresh garlic is best.
Sesame oil: This adds an extra layer of flavor. A little goes a long way. This is the toasted variety you can find in the Asian foods section of grocery stores.
Green onions: These are optional, just added for garnish for a pop of vibrant contrasting color.
How to Make Miso Salmon
Place salmon fillets in a resealable gallon size bag.
In a small mixing bowl whisk together miso paste, soy sauce, honey, avocado oil, lime juice, lime zest, ginger, garlic and sesame oil.
Set aside 1 1/2 Tbsp of the mixture, then pour remaining mixture over salmon, turn salmon to coat each side. Seal bag while pressing out excess air. Let marinate in fridge for 30 to 60 minutes.
Move oven rack about 7 inches from broiler and preheat the broiler for 3 minutes (broil high option if oven has a high and low option).
Spray a medium baking sheet well with non-stick cooking spray. Remove salmon from bag and place on baking sheet (leave excess marinade in bag).
Have a sheet of foil handy. Broil salmon for about 5 to 6 minutes until cooked in the center to your liking, if needed at any time tent salmon with foil to prevent over-browning.
Remove from oven and brush remaining 1 1/2 Tbsp marinade that was set aside over salmon. Serve garnished with green onions if desired.
Grilling Miso Salmon
Instead of broiling or baking miso salmon you can also cook it on a gas or charcoal grill.
- To do so just preheat a grill over medium-high heat to 450 degrees.
- Clean the grill grates and carefully brush them with oil.
- Grill the salmon about 4 minutes per side until barely cooked through.
What to serve with Miso Salmon
Rice: Steamed white rice or brown rice, or take it one more step and make crispy skillet rice for crunch.
Vegetables: Roasted or stir fried vegetables including green beans, baby bok choy, broccoli, Brussels sprouts, cabbage, snap peas, zucchini, cauliflower or carrots (or a blend of several) are great choices.
Salad: Something along the lines of a cucumber salad, edamame salad or spinach salad any of with an Asian dressing is a refreshing option for warmer months.
Noodles: Soba noodles, lo mein, stir fry noodles, sesame noodles or chow mein pair well.
Other grains: If you want to include a healthy grain try pairing with barley, quinoa or farro.
Helpful Tips
Marinating time: Marinate salmon at least 30 minutes so it soaks up a bit of flavor, on the other hand however don’t marinate salmon longer than 1 hour because of the acidity of the marinade can break down the fish and start to make salmon anappetizingly soft, mushy, or pre “cooked”.
Saltiness of marinade: To have a little more control over the salty flavor of the dish check the nutrition labels of the miso. I like Trader Joes brand which isn’t as salty as some others, plus it’s inexpensive. You can also use low-sodium soy sauce.
Have aluminum foil handy: You’ll likely find some areas of salmon brown faster (surprisingly it’s usually the shorter portions for me), but keep a sheet of foil close by to tent those areas so they don’t over-char before the salmon is done and the remaining areas have nicely browned. You can even tear foil in to smaller pieces to only cover one salmon portion.
Adjust oven racks as needed: If you find the top is nicely charred but it hasn’t cooked through to your likely just continue broiling on a lower oven rack tented with foil until it’s done.
How to tell when salmon is done cooking: Salmon has cooked through when it is a lighter pink hue and opaque, and flakes easily with a fork. Many cooks and tasters however prefer it slightly rare with that reddish hue in the center too. For food safety the FDA recommends and internal temperature is 145°F for cooked salmon, while professional chefs prefer closer to 125°F to 130°F.
Storage and Reheating
- Storing: Store cooked miso salmon in the fridge in an airtight container for up to 3 days.
- Microwave heating: Reheat in the microwave on 50% power until warmed through.
- Oven heating: Bake at 275 in a baking dish, covered with foil, just until warmed through about 12 minutes or so.
More Delicious Salmon Recipes to Try
Grilled Salmon with Mango Avocado Salsa and Coconut Rice
Salmon with Garlic Lemon Butter Sauce
Follow Cooking Classy
Miso Salmon
Ingredients
- 4 (6 oz each) skinless salmon fillets (about 3/4-inch thick)
- 3 Tbsp white miso paste (I use Trader Joes it's not excessively salty)
- 1 Tbsp soy sauce or tamari
- 1 1/2 Tbsp honey
- 1 Tbsp avocado oil or peanut oil
- 1 Tbsp fresh lime juice*
- 1 tsp lime zest
- 1 tsp finely grated ginger
- 1 tsp finely minced garlic
- 1/2 tsp toasted sesame oil
- 2 Tbsp sliced green onions (optional)
Instructions
- Place salmon fillets in a resealable gallon size bag.
- In a small mixing bowl whisk together miso paste, soy sauce, honey, avocado oil, lime juice, lime zest, ginger, garlic and sesame oil.
- Set aside 1 1/2 Tbsp of the mixture in the fridge. Then pour remaining marinade mixture over salmon, turn salmon to evenly coat each side. Seal bag while pressing out excess air. Let marinate in fridge for 30 to 60 minutes (no longer).
- Move oven rack about 7 inches from broiler and preheat the broiler for 3 minutes (broil high option if oven has a high and low option).
- Spray a medium baking sheet with non-stick cooking spray, remove the 1 1/2 Tbsp set aside marinade from fridge to take chill off. Remove salmon from bag and place on baking sheet (leave excess marinade in bag).
- Have a sheet of foil nearby. Broil salmon for about 5 to 6 minutes until cooked in the center to your liking, if needed at any time tent salmon with foil to prevent over-browning.**
- Remove from oven and brush remaining 1 1/2 Tbsp marinade that was set aside over salmon. Serve garnished with green onions if desired.
Notes
Nutrition estimate based on 2/3 of the marinade being consumed as some will be left behind from marinating and baking.