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ginger miso salmon fillet

Ginger Miso Salmon Recipe

This ginger miso salmon is tender, flaky, and full of flavor. The sweet and savory glaze made with white miso, soy sauce, fresh ginger, and honey makes it a perfect quick dinner that tastes like it came from a restaurant.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Dinner, Main dish
Cuisine: Asian-Inspired, Japanese-style
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 5–6 oz each, skin on or off
  • 3 tbsp white miso paste
  • 2 tbsp soy sauce
  • 2 tbsp mirin or 1 tbsp honey + 1 tbsp rice vinegar as substitute
  • 1 tbsp fresh grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 1 garlic clove minced
  • 1 tsp rice vinegar optional, for brightness
  • 1 tbsp sesame seeds for garnish
  • 2 green onions thinly sliced (for garnish)

Method
 

Step 1: Make the Marinade
  1. In a small bowl, whisk together miso paste, soy sauce, mirin, ginger, sesame oil, honey, and garlic until smooth. It should look glossy and a little thick.
Step 2: Marinate the Salmon
  1. Place the salmon fillets in a shallow dish or zip bag. Pour half of the marinade over the salmon, coating each piece. Keep the other half aside for glazing later. Let the fish marinate for 20 minutes (room temperature) or up to 2 hours (in the fridge).
Step 3: Cook the Salmon
  1. Oven: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Bake for 10–12 minutes, depending on thickness.
  2. Broiler: Place salmon under the broiler for 6–8 minutes until the top caramelizes.
  3. Pan: Heat a non-stick pan on medium-high. Cook salmon skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes.
Step 4: Glaze and Garnish
  1. Brush salmon with the reserved marinade after cooking. Sprinkle sesame seeds and sliced green onions on top. Serve hot with rice or veggies.

Notes

Don’t marinate too long; miso can make the salmon too salty.
White miso works best here. Red miso is stronger and can overpower the dish.
Leftovers can be stored in the fridge for 3 days. Flake into rice bowls, wraps, or salads.