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    Home » Recipes » Fish

    Miso Ginger Salmon

    Published: Dec 15, 2020 Modified: Dec 15, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Cooked salmon on a baking sheet.
    Cooked salmon on a baking sheet.
    Salmon on a baking sheet with sauce.

    Make this Miso Ginger Salmon your go-to weeknight dinner! It makes scrumptious, tender salmon infused with complimentary flavors of miso and ginger.

    Cooked salmon on a baking sheet.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Miso Salmon FAQs
    5 More Weeknight Salmon
    6 Miso Ginger Salmon

    Why this Recipe Works

    This recipe produces the most flavorful, amazing salmon that it’ll quickly become a staple favorite in your repertoire. The marinade is to die for, with flavors of miso, mirin, rice vinegar, soy sauce, ginger, and sesame oil. These work really well with the natural flavor of salmon, and make a great pour-over sauce when serving as well.

    The key trick I use is to place the salmon skin side up while cooking, as it lets the fat seep into the salmon as it cooks, which enhances the flavor AND makes it really easy to remove the skin before serving.

    Ingredients & Substitutions

    Ingredients to cook salmon on a coutnertop.

    mirin - sweet Japanese cooking wine. You can substitute with a sweet marsala or sherry, but it really is better with mirin.

    miso - I use white miso paste.

    salmon - I like to use coho in this recipe because it is on the milder side and allows for the flavors to bring their A-game. Read about how to choose salmon when grocery shopping here.

    How to Make this Recipe

    Pre-heat the oven to 350F. Add the miso, mirin, rice vinegar, soy sauce, green onions, ginger, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.

    Marinade on a baking sheet.

    Place the salmon SKIN SIDE UP in serving-sized portions. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.

    Cook 12-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.

    Salmon filets on a baking sheet.

    Peel skin off (should be easy or the salmon isn't ready). Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from pan if desired.

    Peeling skin off salmon.

    Miso Salmon FAQs

    What is in miso salmon?

    The salmon is added to a sauce containing miso, ginger, soy sauce, cooking wine, and other aromatics.

    Where can I buy miso?

    You can find miso paste in the refrigerated section of Asian grocery stores. You can usually find it in other grocery stores near the tofu.

    Does miso go bad?

    Because miso has a high salt content, it doesn't go bad for a long time if kept in the refrigerator, usually a year. Even then, it is usually safe to eat, but doesn't have a great consistency.

    Cooked salmon on a baking sheet.

    More Weeknight Salmon

    I love cooking fish for weeknight dinners because it cooks up so quickly. Here are some of my favorites:

    • Teriyaki Style Salmon
    • Sweet & Spicy Garlic Ginger Salmon
    • Salmon Fish Tacos (Baja-Style)
    • Citrus Thyme Salmon

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    Cooked salmon on a baking sheet.
    Print Recipe
    5 from 11 votes

    Miso Ginger Salmon

    Make this Miso Ginger Salmon your go-to weeknight dinner! It makes scrumptious, tender salmon infused with complimentary flavors of miso and ginger.
    Prep Time5 mins
    Total Time20 mins
    Course: Main
    Cuisine: American, Japanese
    Diet: Kosher
    Servings: 4
    Calories: 322kcal
    Author: Candice

    Ingredients

    • 1 ½ lb. salmon cut into serving portions
    • ¼ cup white miso
    • ¼ cup mirin
    • 2 tablespoon rice vinegar
    • 2 to 3 tablespoon soy sauce
    • 2 tablespoon green onions minced
    • 1 ½ tablespoon fresh ginger minced
    • 2-3 cloves garlic minced
    • 1 tablespoon toasted sesame seeds
    • 1 pinch red pepper flakes
    • 1 pinch sugar

    Instructions

    • Pre-heat the oven to 350F.
    • Add the miso, mirin, rice vinegar, soy sauce, green onions, ginger, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.
    • Place the salmon SKIN SIDE UP. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.
    • Cook 12-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
    • Peel skin off (should be easy or the salmon isn't ready).
    • Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from pan if desired.

    Video

    Notes

    The key trick I use is to place the salmon skin side up while cooking, as it lets the fat seep into the salmon as it cooks, which enhances the flavor AND makes it really easy to remove the skin before serving.
    Recipe adapted from Bobby Flay's Miso Marinated Grilled Salmon.

    Nutrition

    Calories: 322kcal | Carbohydrates: 13g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1333mg | Potassium: 909mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in October of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in November of 2020.

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    Reader Interactions

    Comments

    1. Marit

      January 05, 2021 at 10:14 am

      5 stars
      I love this! So easy and soooooo much flavour!

      Reply
      • Candice

        January 05, 2021 at 2:06 pm

        Glad you liked it, Marit!

        Reply

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    Candice Walker

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