Miso Salmon
When I go out for Japanese, I love ordering Miso salmon, a popular Japanese dish that combines the rich flavors of miso paste with the delicate taste of salmon. But when I’m craving it at home, I whip up this Miso Salmon which I’ve been making for years! The salmon fillets are marinated with a mixture of miso, mirin, garlic and ginger overnight, before broiling the fish. I serve it with Asian chopped salad but this is also great with hot steamed rice, edamame fried rice, quinoa or even cauliflower fried rice.
Ingredients for Miso Salmon
Fish: Skin-on wild salmon fillets, or you can use cod, sea bass, black cod, trout or arctic char. Miso Paste: Adds deep umami flavor. I used white miso paste, which you can purchase on amazon, or Asian markets. Mirin: Contributes a mild sweetness and helps caramelize the surface during cooking without the need to add sugar like most recipes. Aromatics: Garlic and fresh ginger, for flavor. Scallion greens or green onions, for garnish. Sesame seeds can also be added.
How To Make Miso Salmon
Variations
If you don’t want to use salmon filets, substitute with another fish like cod, sea bass, black cod, trout or arctic char. Play around with this dish by swapping white miso for red miso. A little sesame oil can be added to the marinade if you want a slightly nutty flavor. Some people add a little soy sauce to the marinade, I left it out to keep the sodium down. If you want to add it, use 1 tablespoon low sodium soy sauce, coconut aminos or tamari.
What To Serve with Japonese Salmon
Serve the miso salmon hot, with steamed rice and vegetables for a complete meal. If you want to keep it light and low-carb, try it with this Asian chopped salad. Or serve it with edamame fried rice, quinoa or even cauliflower fried rice. Serve it with stir fry veg of broccolini, carrot and bok choy.
Notes about Miso
Miso, a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus), gives the salmon a deep umami flavor. I use this White miso which will keep for several months in the refrigerator. It’s also great used in soups, salad dressings and marinades.
Leftovers
Refrigerate leftovers 2 to 3 days. Reheat in the microwave a few minutes.
More Salmon Recipes
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