Classic Miso Salmon
This classic Miso Salmon recipe features tender salmon fillets marinated in a savory-sweet miso glaze, then perfectly cooked to flaky perfection. It's an elegant yet easy dish that's perfect for a weeknight meal or special occasion.
Equipment
- Medium bowl
- Whisk
- Paper towels
- Shallow dish or zip-top bag
- Oven
- Oven-safe skillet (e.g., cast iron)
- Parchment-lined baking sheet
Ingredients
Main Ingredients
- 4 Salmon fillets (about 6 oz each, skin on or off, wild-caught preferred)
- 1/4 cup White Miso paste (shiro miso)
- 2 tablespoons Sake or mirin
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 tablespoon Brown sugar (light or dark)
- 1 teaspoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil (for cooking)
Garnish Options
- Sesame seeds
- Sliced green onions
- Fresh cilantro
Instructions
Preparation
- In a medium bowl, whisk together miso paste, sake, soy sauce, brown sugar, rice vinegar, 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 it is fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours. Thicker fillets can marinate up to 4 hours, but avoid overnight marinating.
Cooking
- Preheat your oven to 400°F (200°C) if baking, or heat olive oil in an oven-safe skillet over medium-high heat on the stovetop.
- For pan-seared and baked, place salmon skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy and golden. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the salmon is cooked through and flakes easily.
- For baked only, place marinated salmon fillets on a parchment-lined baking sheet and bake for 12-18 minutes, or until cooked through and lightly caramelized.
Serving
- Let the salmon rest for 2-3 minutes before serving. Garnish with sesame seeds, green onions, or cilantro as desired.
Notes
For an extra boost of flavor, you can broil the salmon for the last 1-2 minutes of cooking until the glaze is slightly caramelized, watching carefully to prevent burning. Adjust marinating time based on fillet thickness to avoid over-curing and excessive saltiness. Always pat salmon dry for optimal crispiness and marinade adherence.