The Best Easy Miso Salmon Recipe 味噌サーモンの作り方

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso has a deeper flavor, while soybean paste is more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits and is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a leaner option, while canned salmon is budget-friendly.

In a large bowl, add 2 tablespoons of miso, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, and 1/4 teaspoon of toasted sesame oil.

Mix it all together with a whisk until there are no lumps.

If your salmon is not filleted yet, cut it into 6 oz portions.

Place the salmon in the bowl with the marinade, skin side up.

Spoon the marinade on top of the salmon and make sure to coat the sides and skin.

Cover and keep it in the refrigerator to marinate for 1 to 2 hours for fillets up to 1 inch thick, or 3 hours for thicker cuts.

After 2 hours, remove any excess marinade completely with an offset spatula or butter knife to prevent burning during broiling.

Place the salmon pieces skin side down on a baking sheet lined with aluminum foil and greased with oil.

Put the salmon into the preheated broiler with the rack placed in the center position about 9 inches away from the top heating element.

Broil the salmon for about 10 to 13 minutes.

If you prefer to bake the salmon instead, place the salmon pieces skin side down on a baking sheet lined with parchment paper.

If using an oven probe, insert it into the thickest part of the flesh.

Bake the salmon until the thickest part of the filet registers 130°F, about 18 to 20 minutes.

Serve miso salmon over ginger rice and top with toasted white and black sesame seeds and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

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Allergens