Miso Salmon
A protein-packed, flavorful dish that is simple to prepare and brings joy back into cooking while sticking to nutrition goals.
Ingredients
For the Marinade
- 2 tablespoons white miso paste Adds a rich, umami flavor. Substitute with tahini for a different twist.
- 1 tablespoon salt-reduced soy sauce A healthier soy option that still provides flavor. Regular soy works if you prefer more sodium.
- 1 tablespoon mirin or rice vinegar Enhances sweetness; mirin can be substituted with an equal part of honey diluted in water.
- 2 teaspoons honey Natural sweetener that balances the savory notes; can use maple syrup for a vegan version.
- 1 teaspoon sesame oil Provides a nutty depth to the dish. Use olive oil if necessary.
For the Salmon
- 12 oz salmon fillet High in omega-3 fatty acids and protein, essential for a balanced diet.
For Serving
- Jasmine rice A fragrant base to serve with the salmon; brown rice works too for a fiber boost.
- Sesame seeds and sliced green onions Garnishing elements that add crunch and freshness.
- Sliced cucumber and pickled ginger Fresh pairing to cut through the richness of the salmon.
Instructions
Preparation
- In a deep bowl, add the miso paste, soy sauce, honey, mirin, and sesame oil. Whisk together until there are no clumps.
- Place the salmon fillet into the bowl, flesh side down, ensuring it’s fully coated. For best results, marinate for at least 30 minutes, or for up to 2 hours—make sure to refrigerate if marinating longer.
Cooking
- Preheat your oven's broiler to 480℉ (250℃). Prepare a baking sheet lined with aluminum foil; spray or brush it with oil to prevent sticking.
- Place the salmon skin side down on the baking sheet, reserving any leftover marinade. Broil in the middle level of the oven for 6-9 minutes, depending on your preferred doneness.
- Carefully remove the baking sheet and brush with some of the reserved marinade. Return to the oven on a higher rack to broil for an additional 2-3 minutes, paying close attention to prevent burning.
Serving
- Once golden caramelized, remove from the oven and garnish with sliced green onions and sesame seeds. Serve with jasmine rice and your choice of fresh or cooked vegetables.
Notes
Marinate the salmon overnight for deeper flavor absorption. Use leftover marinade as a drizzle for your cooked vegetables for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.