Every chef has her tricks, and this one Miso Salmon its mine!
Miso is a common ingredient in Asian cooking.
Like other umami-rich ingredients such as soy sauce, Worcestershire sauce, anchovies, and Parmesan, miso is known for imparting intense flavor, hard to put your fingers on itsavory and savory recipes.
It makes them taste, um, better one.
I’m no stranger to the importance of umami (which is why I often use soy sauce and parmesan when cooking salmon – watch this Soy Ginger Salmon, Teriyaki Salmonand Salmon Spaghetti to a few); however, until recently, miso was not an ingredient I had on hand.
Whoa whoa whoa.
Now that I’m starting to cook with miso regularly, we can’t get enough!
Miso is rich, toasty, a little funky (in a good way), and has a salty-sweet richness.
It adds a little magic to everything you cook with it.
What is Miso?
Miso is a fermented paste made from soybeans and koji, a type of mold. It has a thick texture similar to peanut butter.
I hope this salmon inspires you to add miso to your cart.
- Miso can be found in the refrigerated section of most major grocery stores (our local Kroger has it). Asian markets are also great to seek out and support.
- Miso can be kept in the refrigerator for 3 months or more after opening, so you don’t have to worry about it going bad before you have a chance to use it.
- Miso gives you great value for money. Just 1 tablespoon can transform a recipe from drab to FAB.
Still skeptical? Cheesecake Factory’s Miso Salmon is one of their most popular entrees.
This is official. Miso has gone mainstream.
How to Make Miso Salmon
This healthy miso salmon recipe starts with a simple miso glaze, which is applied before grilling on salmon fillets.
- The glaze is made with honey, miso and ginger.
- Miso glaze tastes sweet, salty, savory, and salty.
you will love it!
Is Miso Salmon Healthy?
Yes, miso salmon is healthy. Salmon is rich in protein, omega-3 fatty acids and vitamins. Miso is a fermented food that contains gut-friendly probiotics.
these ingredients
- salmon. look at my robustness Salmon Recipe Category, you’ll know how much I love this delicious and nutritious fish. It goes perfectly with miso.
- Miso. This umami ingredient adds such a deep, complex flavor that it makes you feel like a gourmet chef.
- sugar. A touch of sweetness complements the umami of this dish.The honey also caramelizes during baking, giving the marinade a glazed sheen (like in this Honey Salmon).
- rice vinegar. Added sweetness.
- i am willow. Another umami bomb. Soy sauce and miso are a perfect match.
- ginger. Ginger warms dishes and adds a mild zip.
- red pepper flakes. Optional addition. We love that it adds a little excitement!
direction
- Dry the salmon fillets and place them skin-side down in a parchment-lined casserole dish.
- Stir together the miso marinade ingredients.
- Brush half of the marinade on top of the salmon fillets. Let stand at room temperature for 15 minutes or refrigerate for 12 hours.
- Bake miso salmon at 400°F for 7 minutes. Add the remaining miso glaze and bake for an additional 6 to 8 minutes. Dig in!
storage tips
- storage. Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat. Gently reheat leftovers in a baking sheet in a 350°F oven or microwave.
- freeze. Freeze salmon in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tips
Prepare recipes through Step 2 up to 12 hours in advance. Cover and refrigerate the cured salmon until you are ready to finish the recipe.
remaining ideas
Make a healthy hearty bowl with leftover salmon.Try substituting the teriyaki salmon for this Teriyaki Salmon Bowl for your leftover miso salmon.
What to Serve with Miso Salmon
Recommended tools for making this recipe
easy casserole
This beautiful casserole is perfect for making casserole, Baked Pasta, and this salmon recipe. It is oven, microwave, refrigerator and freezer safe.
Make miso magic with this easy, nutritious miso salmon!
Frequently Asked Questions
There are over 1,000 varieties of miso worldwide, but in the US you will find two main categories: white/light miso or dark/red miso. White miso is mild and slightly sweet. Red miso has the strongest flavor and spiciness. Yellow or brown miso is a middle ground between white and red varieties. I lean towards the mild flavor of white miso.
Miso is great for stirring into soups (my miso soup, please!), mashed potatoes, salad dressings, sautéed fries, and adding roasted vegetables. Have fun, just remember a little bit.
Although I haven’t tried it myself, I think you could use less miso glaze on the stovetop and spread it on top fried salmon.
follow my recipe Grilled Salmonapply the miso glaze to a large single piece of salmon before wrapping and grilling; I also recommend marinating the salmon with miso sauce first, as shown in the recipe below.
- 4 (6 ounces) skin-on salmon fillets about 1 inch thick
- 1 spoon honey or pure maple syrup
- 1 spoon white or brown miso
- 1 spoon rice vinegar
- 1 spoon low sodium soy sauce
- 1 spoon minced ginger
- 1/4 teaspoon red pepper flakes Elective
- chopped green onion or cilantro service for something
- toasted sesame seeds optional, for serving
- cooked brown rice optional, for serving
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Preheat oven to 400 degrees Fahrenheit. Line a 9×13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry and place them skin-side down on a plate.
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In a small bowl, whisk together maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.
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Spoon or carefully pour half of the mixture over the salmon and brush to coat evenly on top. Let stand at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerated, let salmon sit at room temperature for 15 minutes before cooking).
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Grill the miso salmon for 7 minutes. Remove from oven and brush with remaining marinade. Return the pan to the oven and continue to cook for 6 to 8 minutes, or until the salmon is opaque and cooked through and the fish reads 140F on an instant-read thermometer (fish is considered cooked at 145F, but will rise as it rests ; do not overcook or the fish will dry out). Let salmon rest for 5 minutes, then sprinkle with green onion or cilantro, sesame seeds and rice as desired and serve hot.
- storage: Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat: Transfer leftovers to a baking sheet and heat gently in a 350°F oven or microwave.
- freeze: Freeze salmon in an airtight freezer safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve: 1(4 in total)Calories: 271kcalcarbohydrate: 6Gprotein: 35Gfat: 11GSaturated fat: 2GPolyunsaturated Fats: 4GMonounsaturated Fats: 4Gcholesterol: 94mgPotassium: 869mgfiber: 1Gsugar: 5GVitamin A: 109IUVitamin C: 1mgcalcium: 25mgiron: 2mg
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