Before we dive into the recipe, let’s talk pairings. Baked miso salmon pairs wonderfully with a variety of sides. You could serve it alongside a fresh cucumber salad, jasmine rice, or even some roasted sweet potatoes for a balanced, nutritious meal. This dish’s flavorful profile will harmonize beautifully with both savory and slightly sweet sides.
What is Baked Miso Salmon?
Baked miso salmon is a Japanese-inspired dish featuring a rich, umami flavor that comes from a marinade of miso paste, soy sauce, mirin, and other ingredients. The marinade penetrates the salmon, making it juicy and flavorful from the inside out.
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Why This Recipe Works?
Four Key Reasons:
- Umami Explosion: The combination of white miso paste and soy sauce provides deep, savory flavors that make your taste buds dance.
- Nutrient-Packed: Salmon is high in Omega-3 fatty acids and protein, while the marinade ingredients also offer essential nutrients.
- Simple Yet Elegant: This dish requires minimal prep but delivers restaurant-quality flair, making you look like a culinary genius.
- Versatility: This marinade works wonders on other proteins like chicken or tofu, so the sky’s the limit!
Ingredients You’ll Need
- Salmon Fillet: 1 fillet (approximately 1.5 pounds), with skin on
- Extra Virgin Olive Oil: 2 tablespoons (plus more for pan coating)
- Dark Brown Sugar: 1 tablespoon
- Rice Vinegar: 1 tablespoon
- Soy Sauce: 2 tablespoons
- Mirin (Sweet Rice Wine): ¼ cup
- White Miso Paste: ⅓ cup
- Garlic: 1 teaspoon, finely minced
- Ginger: 2 tablespoons, freshly grated (from a 2-inch piece, divided)
- Edamame: 2 cups, shelled
- Broccoli Florets: 2 cups
- Baby Carrots (or sliced carrots): 1 cup
- Scallions: 2, finely sliced
- Toasted Sesame Seeds: 2 teaspoons
- Salt and Black Pepper: To taste
How To Make Baked Miso Salmon
Step 1: Prepare the Marinade
In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon of dark brown sugar, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, ¼ cup of mirin, ⅓ cup of white miso paste, 1 teaspoon of finely minced garlic, and 1 tablespoon of freshly grated ginger. Mix well until everything is fully incorporated.
Step 2: Marinate the Salmon
Place the salmon fillet in a shallow dish and pour the marinade over it. Make sure the marinade coats the salmon evenly. Cover with plastic wrap and let it sit in the fridge for at least 30 minutes, but preferably overnight for maximum flavor.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). While the oven is heating, line a baking sheet with foil and lightly coat it with olive oil.
Step 4: Bake the Salmon
Remove the salmon from the marinade, allowing any excess to drip off, and place it skin-side down on the prepared baking sheet. Bake for about 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.
Step 5: Prepare the Vegetables
While the salmon is baking, steam the broccoli florets, baby carrots (or sliced carrots), and shelled edamame until they are tender yet still slightly crisp.
Step 6: Garnish and Serve
Once the salmon is done, sprinkle the finely sliced scallions and toasted sesame seeds over the top. Serve the salmon alongside the steamed vegetables, and garnish with the remaining freshly grated ginger.
Tips & Tricks
Make the Marinade in Advance:
- You can make the marinade up to three days ahead. This makes it easier to whip up a quick meal.
Use Fresh Ingredients:
- Fresh ginger and garlic elevate the flavors significantly. Avoid powdered alternatives if possible.
Salmon Doneness:
- An internal temperature of around 145°F (63°C) is safe for salmon. Use a meat thermometer to avoid overcooking.
Alternative Fish Options:
- If you’re not a fan of salmon, try this recipe with cod or halibut. They hold the marinade well.
Use Leftover Marinade:
- Brush the leftover marinade on the vegetables for a consistent flavor profile.
Nutrition Information
How Do You Store The Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For best results, reheat in a 350°F oven for 10 minutes to maintain the texture and flavors.
What Sides Would Complement Baked Miso Salmon?
Cucumber Salad:
- A crisp and refreshing cucumber salad with a simple vinaigrette helps cleanse the palate and balances the rich salmon.
Jasmine Rice:
- This fragrant rice variety adds a subtle sweetness that complements the umami flavors perfectly.
Roasted Sweet Potatoes:
- Their natural sweetness pairs wonderfully with the savory miso salmon and provides a well-rounded meal.
What Alternatives Can You Use for the Ingredients?
Dark Brown Sugar Substitute:
- Honey or maple syrup can be used as a sweetener in the marinade.
White Miso Paste Alternative:
- Yellow or red miso paste can be substitutes. Keep in mind that red miso is stronger.
Soy Sauce Substitute:
- Tamari or coconut aminos can replace soy sauce, especially for those avoiding gluten.
Mirin Alternative:
- If you don’t have mirin, replace it with a mixture of 1 teaspoon of sugar dissolved in ¼ cup of sake.
Baked miso salmon recipe
Equipment
- mixing bowl
- Plastic wrap
- Oven
Ingredients
- 1 salmon fillet approximately 1 ½ pounds, with skin on
- 2 tablespoons extra virgin olive oil plus more for pan coating
- 1 tablespoon dark brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- ¼ cup mirin sweet rice wine
- 1/3 cup white miso paste
- 1 teaspoon finely minced garlic
- 2 tablespoons freshly grated ginger from a 2-inch piece, divided
- 2 cups shelled edamame
- 2 cups broccoli florets
- 1 cup baby carrots or sliced carrots
- 2 scallions finely sliced
- 2 teaspoons toasted sesame seeds
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Marinade
- In a mixing bowl, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon of dark brown sugar, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, ¼ cup of mirin, ⅓ cup of white miso paste, 1 teaspoon of finely minced garlic, and 1 tablespoon of freshly grated ginger. Mix well until everything is fully incorporated.
Step 2: Marinate the Salmon
- Place the salmon fillet in a shallow dish and pour the marinade over it. Make sure the marinade coats the salmon evenly. Cover with plastic wrap and let it sit in the fridge for at least 30 minutes, but preferably overnight for maximum flavor.
Step 3: Preheat the Oven
- Preheat your oven to 400°F (200°C). While the oven is heating, line a baking sheet with foil and lightly coat it with olive oil.
Step 4: Bake the Salmon
- Remove the salmon from the marinade, allowing any excess to drip off, and place it skin-side down on the prepared baking sheet. Bake for about 15-20 minutes, or until the salmon is opaque and flakes easily with a fork.
Step 5: Prepare the Vegetables
- While the salmon is baking, steam the broccoli florets, baby carrots (or sliced carrots), and shelled edamame until they are tender yet still slightly crisp.
Step 6: Garnish and Serve
- Once the salmon is done, sprinkle the finely sliced scallions and toasted sesame seeds over the top. Serve the salmon alongside the steamed vegetables, and garnish with the remaining freshly grated ginger.
Notes
- You can make the marinade up to three days ahead. This makes it easier to whip up a quick meal.
- Fresh ginger and garlic elevate the flavors significantly. Avoid powdered alternatives if possible.
- An internal temperature of around 145°F (63°C) is safe for salmon. Use a meat thermometer to avoid overcooking.
- If you’re not a fan of salmon, try this recipe with cod or halibut. They hold the marinade well.
- Brush the leftover marinade on the vegetables for a consistent flavor profile.
Nutrition
FAQs
1. Can I Use Frozen Salmon?
Yes, you can use frozen salmon in this recipe. Make sure to fully thaw it first and pat it dry to ensure the marinade sticks.
2. Is This Recipe Suitable for Meal Prep?
Absolutely! The baked miso salmon keeps well in the fridge for up to three days. It’s great for quick lunches or dinners.
3. How Can I Make the Dish Spicy?
You can add a teaspoon of chili garlic sauce or a dash of red pepper flakes to the marinade for some extra heat.
4. Do I Need to Remove the Skin Before Baking?
Leaving the skin on helps keep the salmon moist during baking. You can remove it after cooking if you prefer.
5. Can I Grill the Salmon Instead?
Definitely! Grill the marinated salmon on medium-high heat for about 4-5 minutes per side for a wonderful smoky flavor.
6. Can I Use This Marinade for Other Proteins?
Yes, this marinade works well with chicken, tofu, and even beef. Adjust the cooking times according to the protein.
Conclusion
Baked miso salmon is a crowd-pleaser with its umami-rich flavors and versatility. Whether you’re hosting a dinner party or planning a weeknight dinner, this recipe is both simple and sophisticated. Enjoy your culinary adventure, and don’t forget to share your experience!
