Salmon is an excellent source of protein, packed with Omega-3 fatty acids making it the perfect weeknight meal when you need something nourishing on the table fast.
This miso salmon recipe is simple, quick to make yet flavourful and delicious! You can even pair it with your usual carbo of rice or soba noodles. Add in a few greens and it’s ready to serve.
- 1⁄4 cup white miso paste
- 1⁄4 cup mirin
- 2 tbsp packed light or dark brown sugar1 tbsp finely grated peeled fresh ginger
- 1 tsp toasted sesame oil
- 1⁄4 teaspoon kosher salt
- 11⁄2 pound skin-on salmon fillet, pin bones removed
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
- Place the miso paste, mirin, sugar, ginger, sesame oil and salt in a small broiler-safe baking dish, large enough to hold the salmon. Whisk until the miso is well-combined and sugar is dissolved. Place salmon in the marinade skin-side up. Cover and refrigerate for at least 30 minutes or up to overnight.
- Remove the salmon from the fridge and let it sit at room temperature while you heat the oven to 250°F. Use a wide spatula to carefully flip the salmon over so it’s skin-side down in the baking dish.
- Bake the salmon till opaque pink in the center, 25 to 35 minutes, depending on the thickness of the fillet. Check the fillet at 25 minutes by inserting the tines of a fork into the thickest part of the fillet. If the fish is soft and flakes easily, then it is done. If it is still gooey and the fork is difficult to pull out, bake the salmon for 5 more minutes and check again.
- Remove the salmon from the oven, turn the oven to broil, and heat for 2-3 minutes. Return the salmon to the oven and broil until lightly charred in spots on the top and around the edges, 2-3 minutes.