Miso Salmon
Miso Salmon
Ingredients
For the Miso Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons mirin
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste, or 1 teaspoon freshly grated ginger
For Serving
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
Pat the salmon fillets dry with paper towels. This helps the marinade adhere better.
⏱️ 2 min
- 2
In a medium bowl, combine the white miso paste, granulated sugar, mirin, low-sodium soy sauce, sesame oil, and ginger paste.
⏱️ 3 min
- 3
Whisk the ingredients together until a smooth and uniform marinade is formed.
⏱️ 2 min
- 4
Place the salmon fillets into a shallow dish or a resealable plastic bag.
⏱️ 1 min
- 5
Pour the prepared miso marinade over the salmon fillets. Use a brush or your hands to ensure each fillet is thoroughly coated with the marinade.
⏱️ 2 min - 6
Cover the dish with plastic wrap or seal the bag. Place the covered salmon in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 7
Preheat your broiler to high. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 3 min
- 8
Remove the marinated salmon from the refrigerator and place the fillets onto the prepared baking sheet, leaving some space between them.
⏱️ 1 min
- 9
Place the baking sheet under the preheated broiler. Broil the salmon for 8 minutes, or until the salmon is cooked through and flakes easily with a fork. Keep a close eye on it to prevent burning, as broilers can vary.
⏱️ 8 min
- 10
Once cooked, carefully remove the salmon from the broiler.
⏱️ 1 min
- 11
Garnish the cooked salmon with thinly sliced scallions, sprinkle with sesame seeds, and top with fresh cilantro.
⏱️ 2 min
- 12
Serve immediately, optionally with steamed rice or your favorite vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Salmon
For the Miso Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 2 tablespoons granulated sugar
- 2 tablespoons mirin
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste, or 1 teaspoon freshly grated ginger
For Serving
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 1/4 cup cilantro, fresh, chopped
Instructions
- 1
Pat the salmon fillets dry with paper towels. This helps the marinade adhere better.
⏱️ 2 min - 2
In a medium bowl, combine the white miso paste, granulated sugar, mirin, low-sodium soy sauce, sesame oil, and ginger paste.
⏱️ 3 min - 3
Whisk the ingredients together until a smooth and uniform marinade is formed.
⏱️ 2 min - 4
Place the salmon fillets into a shallow dish or a resealable plastic bag.
⏱️ 1 min - 5
Pour the prepared miso marinade over the salmon fillets. Use a brush or your hands to ensure each fillet is thoroughly coated with the marinade.
⏱️ 2 min - 6
Cover the dish with plastic wrap or seal the bag. Place the covered salmon in the refrigerator to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 7
Preheat your broiler to high. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 3 min - 8
Remove the marinated salmon from the refrigerator and place the fillets onto the prepared baking sheet, leaving some space between them.
⏱️ 1 min - 9
Place the baking sheet under the preheated broiler. Broil the salmon for 8 minutes, or until the salmon is cooked through and flakes easily with a fork. Keep a close eye on it to prevent burning, as broilers can vary.
⏱️ 8 min - 10
Once cooked, carefully remove the salmon from the broiler.
⏱️ 1 min - 11
Garnish the cooked salmon with thinly sliced scallions, sprinkle with sesame seeds, and top with fresh cilantro.
⏱️ 2 min - 12
Serve immediately, optionally with steamed rice or your favorite vegetables.
⏱️ 1 min