This miso ginger salmon is a perfect blend of sweet and savory with deep, rich flavors. The miso glaze creates a beautifully caramelized finish, balancing the saltiness of miso, the warm zingyness of ginger, the brightness of rice vinegar, and a touch of honey for natural sweetness. Ready in just 25 minutes for an easy, flavorful meal!
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Preheat 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. Bake for 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 the 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 the pan if desired.
🍚 What to Serve with this Recipe
More Weeknight Fish Recipes
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25-Minute Miso Ginger Salmon
Print Recipe SaveThis miso ginger salmon is a perfect blend of sweet and savory with deep, rich flavors. The miso glaze creates a beautifully caramelized finish, balancing the saltiness of miso, the warm zingyness of ginger, the brightness of rice vinegar, and a touch of honey for natural sweetness. Ready in just 25 minutes for an easy, flavorful meal!
Servings: 4
Calories: 322kcal
Ingredients
- 1 ½ lb. salmon cut into serving portions
- ¼ cup white miso
- ¼ cup mirin
- 2 tbsp rice vinegar
- 2 to 3 tbsp soy sauce
- 2 tbsp green onions minced
- 1 ½ 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, garlic, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.1/4 cup white miso, 1/4 cup mirin, 2 tbsp rice vinegar, 2 to 3 tbsp soy sauce, 2 tbsp green onions, 1 1/2 tbsp fresh ginger, 2-3 cloves garlic, 1 tbsp toasted sesame seeds, 1 pinch red pepper flakes, 1 pinch sugar
- 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.1 1/2 lb. salmon
- 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?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
How much sesame oil do you use? It is mentioned in the text but not in the ingredient list. Thank you!
2 teaspoons. Enjoy!
I love this! So easy and soooooo much flavour!
Glad you liked it, Marit!