Classic Miso Salmon
This classic miso salmon recipe features flaky salmon fillets marinated in a savory-sweet miso glaze, then pan-seared to perfection. It's a delicious and healthy meal that comes together quickly.
Equipment
- Medium bowl
- Whisk
- Shallow dish or zip-top bag
- Paper towels
- Oven
- Large oven-safe skillet (cast iron)
Ingredients
Salmon
- 4 fillets Salmon Fillets about 6 oz each, skin on or off, wild-caught preferred
Miso Marinade
- 1/4 cup White Miso Paste
- 2 tablespoons Mirin
- 1 tablespoon Soy Sauce low sodium is good here
- 1 tablespoon Sake optional
- 1 teaspoon Granulated Sugar
- 1 teaspoon Fresh Ginger grated
- 1 clove Garlic minced
- 1 teaspoon Sesame Oil
For cooking and garnish
- Vegetable Oil for cooking
- Toasted sesame seeds optional, for garnish
- Sliced green onions optional, for garnish
- Lemon wedges optional, for garnish
Instructions
Preparation
- Whisk together miso paste, mirin, soy sauce, sake (if using), sugar, grated ginger, minced garlic, and sesame oil in a medium bowl until smooth.
- Pat salmon fillets dry and place them in a shallow dish or zip-top bag. Pour the marinade over, ensuring each fillet is coated, then refrigerate for 30 minutes to 2 hours.
Cooking
- Preheat oven to 375°F (190°C) if finishing thicker fillets in the oven.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear salmon, skin-side down, for 3-4 minutes until crispy and golden brown.
- For thinner fillets, flip and cook an additional 3-5 minutes until flaky. For thicker fillets, transfer the skillet to the preheated oven and bake for 5-8 minutes until cooked through.
Serving
- Remove salmon from the skillet and let it rest for a few minutes. Drizzle with pan juices and garnish with toasted sesame seeds, green onions, and lemon wedges, if desired.
Notes
Do not marinate the salmon for too long, as it can become too salty or the texture can change. The internal temperature of cooked salmon should reach 145°F (63°C).