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Weeknight • Seafood

Super Savory Miso Salmon

Flaky salmon fillets marinated and baked with an irresistible savory-sweet miso glaze for an elegant yet easy meal.

Prep
15 min
Cook
15 min
Servings
2
Level
Weeknight
Super Savory Miso Salmon

Looking for a salmon recipe that's packed with umami and comes together in a flash? This Super Savory Miso Salmon is your go-to! The rich, savory-sweet miso marinade infuses the fish with incredible flavor, resulting in perfectly flaky salmon every time. It’s a restaurant-quality dish that’s incredibly simple to make at home.

Ingredients

Yield: 2 servings

Main

  • 2 (6 oz) salmon fillets, skin on or off
  • 2 tbsp white miso paste
  • 1 tbsp mirin (sweet rice wine)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp brown sugar or maple syrup
  • 1 tsp grated fresh ginger
  • 1/2 tsp sesame oil
  • Cooked rice and steamed or roasted vegetables, for serving
  • Sesame seeds and sliced green onions, for garnish (optional)

Preparation

  1. Step 1

    In a shallow dish or zip-top bag, whisk together the white miso paste, mirin, soy sauce, brown sugar (or maple syrup), grated ginger, and sesame oil until smooth.

  2. Step 2

    Add the salmon fillets to the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes (do not marinate longer, as miso can cure fish quickly).

  3. Step 3

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil lightly greased with oil.

  4. Step 4

    Remove salmon from the marinade, letting any excess drip off. Place the fillets skin-side down (if applicable) on the prepared baking sheet.

  5. Step 5

    Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The glaze should be slightly caramelized.

  6. Step 6

    Serve hot immediately with cooked rice and your favorite steamed or roasted vegetables. Garnish with sesame seeds and sliced green onions if desired.

Tips

  • For a crispier skin, broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
  • White miso paste is milder than red miso; adjust to your preference if using a different type.
  • This marinade also works wonderfully with cod or halibut.

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