Pin It The first time I made miso salmon, I stood in my tiny kitchen apartment at midnight, craving something that felt both comforting and sophisticated. I had just discovered white miso paste at an Asian market and was absolutely mesmerized by how such an unassuming ingredient could transform everything it touched. The salmon emerged from the oven with this gorgeous caramelized glaze that caught the kitchen light, and I remember literally doing a little happy dance right there in my pajamas. Sometimes the simplest recipes become the ones we return to again and again, not because they are fancy, but because they actually work every single time.
Last autumn, I served this for a dinner party when my friend mentioned she was trying to eat more fish but found it boring. Everyone went silent for the first few minutes of the meal, just completely focused on their plates. Later she told me she had never actually enjoyed salmon until that night, which honestly made my entire week. There is something so satisfying about watching people discover that healthy food can be genuinely exciting.
Ingredients
- 4 salmon fillets: Skin on works beautifully for caramelization but skinless is perfectly fine if you prefer
- 2 tbsp white miso paste: This is the absolute star of the show and worth seeking out at an Asian market or well stocked grocery store
- 1 tbsp mirin: Adds a lovely sweetness, though dry sherry makes a decent substitute in a pinch
- 1 tbsp low sodium soy sauce: Use tamari if you need this to be gluten free
- 1 tbsp honey or maple syrup: Balances the salty miso and helps achieve that gorgeous caramelized finish
- 1 tsp sesame oil: Just a tiny amount adds such wonderful nutty depth
- 1 tsp freshly grated ginger: Fresh is absolutely non negotiable here for the best flavor
- 2 tbsp olive or sesame oil: For sautéing the spinach base
- 1 large shallot: Milder than onion and absolutely perfect for this delicate dish
- 2 garlic cloves: Because garlic makes almost everything better
- 1 tbsp fresh ginger: Julienned this time for lovely little bursts of warmth in the spinach
- 400 g baby spinach: It looks like a massive amount but wilts down dramatically
- Lemon wedges: The acid at the end cuts through the rich glaze beautifully
Instructions
- Preheat your oven:
- Get it to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup later
- Whisk together the glaze:
- In a small bowl, combine the miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until completely smooth
- Prepare the salmon:
- Pat the fillets thoroughly dry with paper towels, place them on your prepared tray, and brush that gorgeous glaze all over every surface
- Bake to perfection:
- Pop the salmon in for 10 to 12 minutes until just cooked through and the top is beautifully caramelized and bubbling
- Sauté the aromatics:
- While the salmon bakes, heat your oil in a large skillet over medium heat and cook the shallot, garlic, and julienned ginger until fragrant, about 1 to 2 minutes
- Wilt the spinach:
- Add the spinach in batches, tossing gently until just wilted, then season with soy sauce and pepper
- Plate and serve:
- Divide that gorgeous sautéed spinach among plates, top with the miso glazed salmon, and finish with lemon wedges on the side
Pin It This recipe has become my absolute go to when I want something that feels special but does not require hours of effort. My partner actually asked for this on our anniversary, which is honestly the highest compliment a recipe can receive in my book. Food becomes so much more meaningful when it is attached to these little moments of connection.
Making It Ahead
I have discovered that the miso glaze can be made up to three days in advance and stored in an airtight container in the refrigerator. The salmon cooks so quickly that I often prep the glaze and wash the spinach in the morning, making dinner feel almost effortless after a long day. Just bring the glaze to room temperature before brushing it on the fish.
Choosing Your Salmon
Over the years I have learned that wild caught salmon tends to be leaner and benefits from the extra fat in the glaze, while farmed salmon stays incredibly moist. Either works beautifully here, but I personally prefer center cut portions because they cook more evenly than the thinner tail pieces. Trust your eyes and pick what looks freshest at your market.
Perfect Sides
Steamed rice or jasmine rice is classic, but I have also served this over quinoa for extra protein and even cauliflower rice for a lighter option. The dish is substantial enough to stand on its own, but sometimes a simple cucumber salad dressed with rice vinegar creates the perfect refreshing contrast.
- For extra crunch, sprinkle toasted sesame seeds or sliced scallions over the finished dish
- Maple syrup works beautifully instead of honey if you need this to be vegan
- A crisp white wine like Sauvignon Blanc pairs wonderfully with the miso flavors
Pin It I hope this recipe brings as much joy to your table as it has to mine. Sometimes the most memorable meals are the ones that come together simply but taste absolutely extraordinary.
Recipe FAQs
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before preparing. Pat the fillets thoroughly dry with paper towels to ensure the miso glaze adheres properly and the fish caramelizes nicely in the oven.
- → What type of miso paste works best?
White miso (shiro miso) is ideal for this glaze—it has a milder, slightly sweet flavor that complements the salmon beautifully. Red miso will be stronger and saltier, so reduce the amount if substituting.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and the glaze should be lightly caramelized. Avoid overcooking, as the salmon will continue cooking slightly after leaving the oven.
- → Can I make this dish dairy-free?
This dish is naturally dairy-free as written. Just ensure your miso paste and other ingredients don't contain hidden dairy additives. Swap honey for maple syrup if avoiding honey for dietary reasons.
- → What sides pair well with this salmon?
Steamed jasmine rice or fluffy quinoa soak up the miso glaze beautifully. For a low-carb option, serve with cauliflower rice or roasted vegetables like bok choy and carrots. A crisp white wine such as Sauvignon Blanc complements the rich umami flavors.