Make this Miso Ginger Salmon your go-to weeknight dinner! It makes scrumptious, tender salmon infused with complimentary flavors of miso and ginger.
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
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.
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.
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.
Miso Salmon FAQs
The salmon is added to a sauce containing miso, ginger, soy sauce, cooking wine, and other aromatics.
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.
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.
More Weeknight Salmon
I love cooking fish for weeknight dinners because it cooks up so quickly. Here are some of my favorites:
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Miso Ginger Salmon
Ingredients
- 1 1/2 lb. salmon cut into serving portions
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 2 to 3 tbsp soy sauce
- 2 tbsp green onions minced
- 1 1/2 tbsp fresh ginger minced
- 2-3 cloves garlic minced
- 1 tbsp 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.
Notes
Nutrition
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.
I love this! So easy and soooooo much flavour!
Glad you liked it, Marit!