Miso Salmon Recipe – Hangry Hanna

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite Japanese-inspired dish with you! Miso salmon is a mouthwatering blend of sweet and savory flavors. It’ll make your taste buds dance. The magic happens when we marinate the salmon in a delicious miso sauce before broiling it to perfection.

What I love about this recipe is how simple it is to make. The broiled salmon comes out crispy on the outside and juicy on the inside. Trust me, once you try this miso marinade, you’ll want to use it on everything!

Let’s dive into this delectable dish that brings together the best of Japanese cuisine right in your kitchen. Get ready to impress your family and friends with this restaurant-quality meal!

Table of Contents

Exact Ingredients List (+ Possible Substitutes)

I love making miso salmon because it tastes so good. You need four 6-ounce salmon fillets with skin on. For the marinade, you’ll need white miso paste, soy sauce, sake, and mirin.

These ingredients make the tasty coating.

Here’s what you need for the marinade:

1/4 cup white miso paste
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 teaspoon sesame oil

If you can’t find some ingredients, don’t worry. You can use red miso instead of white miso. It tastes stronger. If you don’t have sake, try Chinese rice wine or dry sherry.

For garnish, use toasted sesame seeds and sliced green onions. They make the dish crunchy and fresh. Remember, choose fresh, wild-caught salmon for the best taste.

Instructions

Let’s make this tasty miso salmon! First, I season the fish with salt and pepper. Then, I mix up a yummy miso marinade.

In a bowl, I combine miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. I save a tablespoon for later.

Next, I coat the salmon with the marinade and let it sit for 1-3 hours. This lets the flavors soak in. When it’s time to cook, I heat my oven to 375°F.

I put the marinated salmon in a skillet and bake it for about 12-15 minutes.

Now, the magic happens. I brush the salmon with the saved miso glaze and turn on the broiler. The glaze caramelizes, making it look and taste amazing. I watch it closely, broiling for 1-2 minutes until it’s done.

Finally, I garnish it with green onions and sesame seeds. The result is a salmon with a sweet and savory crust that’s sure to impress!

Season salmon
Prepare miso marinade
Marinate for 1-3 hours
Bake at 375°F
Broil with reserved glaze
Garnish and serve

Tips, Tricks & Storing

When picking salmon, I look for deep pink color and firm flesh. The fish should bounce back when pressed gently. This means it’s the best quality for my miso salmon dish.

I like to use red miso paste for the glaze. You can find it in the cold section of stores. If you’re watching your salt intake, you can use low-sodium soy sauce instead.

I’m careful with sesame oil because it tastes strong. Just a little is enough for the glaze. When broiling, I watch the salmon closely. Cooking time changes with the oven and fish thickness. I use a meat probe or instant-read thermometer for perfect doneness.

Remove all miso marinade before cooking to prevent burning
Broil until the internal temperature reaches 145°F (63°C)
Let the salmon rest for a few minutes before serving

Recipe Variations & Serving Suggestions

I love how versatile miso salmon can be! It works great on other fish like cod, snapper, and even scallops. This makes it easy to create new miso-glazed fish dishes that are exciting.

For side dishes, there are so many choices. I often have steaming brown rice with edamame. Or, I put the salmon on an Asian-style ramen salad for a bigger meal. It’s a perfect combination!

Want to try something different? Marinate the salmon for 24 hours before cooking. This adds a special flavor, inspired by Nobu. Just remember to cook it longer when broiling. Serve it with miso soup or roasted veggies for a Japanese dinner that will wow your guests.