Miso Salmon on Sautéed Spinach (Print Version)

Umami-glazed salmon atop ginger-spiked sautéed spinach for a quick, nutritious dinner.

# Ingredient List:

→ For the Miso Salmon

01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 2 tbsp white miso paste
03 - 1 tbsp mirin (or dry sherry)
04 - 1 tbsp low-sodium soy sauce
05 - 1 tbsp honey or maple syrup
06 - 1 tsp sesame oil
07 - 1 tsp freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tbsp olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tbsp low-sodium soy sauce
14 - Freshly ground black pepper, to taste
15 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with the miso glaze, ensuring even coating.
04 - Bake salmon for 10–12 minutes, or until just cooked through and lightly caramelized on top. The fish should flake easily with a fork.
05 - While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1–2 minutes until fragrant and softened.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper. Cook for an additional 1–2 minutes.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges on the side.

# Helpful Tips:

01 -
  • The miso glaze creates this incredible sweet and savory depth that makes restaurant quality salmon completely approachable for weeknight cooking
  • Everything comes together in under thirty minutes but looks and tastes like something you would order at a nice Japanese inspired restaurant
  • The spinach base adds such a lovely freshness and makes the whole plate feel balanced and nutritious without being heavy
02 -
  • Do not skip patting the salmon dry before applying the glaze or it will not adhere properly and you will miss out on that caramelized exterior
  • The glaze can burn quickly due to the honey content, so keep an eye on it during the last few minutes of baking
  • Spinach holds onto water like crazy, so make sure it is washed and dried well before cooking
03 -
  • If your glaze seems too thick, add just a teaspoon of water to thin it out for easier brushing
  • The internal temperature should reach 63°C (145°F) for perfectly cooked salmon that is still moist
  • Leftovers reheat surprisingly well in a 160°C (325°F) oven for about 10 minutes
Go Back