Miso Salmon
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!
Servings: 4
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
*You can subsistute lemon or yuzu for the lime.
**I usually find the shorter portion of the salmon browns faster so you can just cover that area or any browning too quickly, you can even tear the sheet of foil into smaller portions to cover one fillet. Another option is to tent the fillets with foil and move to lower oven rack if you used thicker salmon fillets to finish cooking them through.