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Easy Miso Salmon

This easy miso salmon recipe delivers restaurant-quality results with a flavorful umami marinade that complements the fish's natural richness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons white miso paste Substitute with red miso for deeper flavor.
  • 2 tablespoons mirin Substitute with 1 tbsp honey + 1 tbsp rice vinegar.
  • 2 tablespoons sake Substitute with dry white wine or additional mirin.
  • 1 tablespoon brown sugar Balances saltiness and aids caramelization.
  • 1 tablespoon rice vinegar Brightens the marinade.
  • 2 teaspoons sesame oil Adds nutty depth.
For the Salmon
  • 4 fillets salmon (6 oz each) Fresh or thawed, skin-on preferred for better texture.
  • 2 green onions, sliced For fresh garnish.
  • 1 teaspoon sesame seeds Optional garnish for texture.

Method
 

Preparation
  1. Whisk together miso paste, mirin, sake, brown sugar, rice vinegar, and sesame oil in a medium bowl. The mixture should be smooth and well-combined, with no lumps of miso remaining.
  2. Pat salmon fillets completely dry with paper towels. Place them in a shallow dish or resealable bag, then pour the marinade over the fish, ensuring all surfaces are coated.
  3. Refrigerate for at least 30 minutes, turning once halfway through.
  4. Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature.
Cooking
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Reserve the excess marinade for basting during cooking.
  2. Remove salmon from marinade, allowing excess to drip off. Place fillets skin-side down on the prepared baking sheet.
  3. Bake for 12-15 minutes, depending on thickness. The internal temperature should reach 145°F (63°C) for food safety.
  4. Remove from oven and let rest for 2-3 minutes. Garnish with sliced green onions and sesame seeds.

Notes

To ensure optimal texture, avoid over-marinating and bring salmon to room temperature before cooking. For flavor variations, consider low-sodium, sugar-free, gluten-free, or paleo adaptations.