This candy and savory miso salmon is marinated in a flavor-packed miso glaze that caramelizes within the oven whereas the salmon bakes up tender and flaky. It’s one among my favourite salmon dinners lately, and it’s really easy to make!
I’ve at all times been a fan of Asian cooking, whether or not it’s home made hibachi, Japanese-style rooster katsu, or maki rolls. And, should you’ve been right here some time, you’ll know I’m considerably obsessive about salmon. So, you may in all probability perceive why I’m so excited so that you can strive miso salmon! It’s a bit of savory, a bit of candy, tender, and completely flaky.
Why This Miso Salmon Makes Miso Blissful
- Tremendous versatile glaze. The glaze on this recipe is a flavor-packed mixture of miso, soy sauce, maple syrup, and sesame oil. It jogs my memory a number of my teriyaki salmon, because it caramelizes on the salmon with out overpowering the flavour. Plus, you need to use it in additional recipes, from rooster dishes to greens and stir-fries.
- Marinate the salmon forward of time. Combine up the miso glaze after which depart the salmon to take in the flavour for an hour. The salmon cooks shortly afterward, so I can spend the additional time prepping a tasty facet dish, like rice or veggies.
- Bursting with umami. Candy, savory, salty, earthy: There’s nothing fairly like miso. For those who’re new to this conventional Japanese ingredient, put together to be hooked. It brings all types of richness and taste to this miso salmon, and you may also use it in ramen, salad dressings, curries, and even desserts. Extra on this in a minute.
What Is Miso, and What Does It Style Like?
For those who’ve by no means cooked with it, you may be pondering, “What the heck is miso?” In brief, miso is a fermented soybean paste. It comes from Japanese delicacies, and it has a distinctly candy, savory umami taste, a bit extra complicated than soy sauce or Worcestershire sauce.
You’ll discover gentle coloured miso, which is good and delicate, and darker miso, which is richer and extra concentrated. Which one you employ actually comes all the way down to choice and the way you’re utilizing it. You’ll discover two fashionable kinds of miso in shops:
- White (shiro) miso – White miso is the lightest and mildest type. It has a candy, {smooth}, and nutty style, so it’s possibility for dressings, gentle meats like rooster, or should you merely choose a lighter taste.
- Pink (aka) miso – Pink miso is richer, darker, and fermented longer than white miso, with a bolder taste. I like to recommend purple miso for marinating salmon, because it’s a stronger-flavored fish.
Components You’ll Want
The higher high quality substances you employ, the higher your baked miso salmon will probably be. I’ve included some notes to information you under. Scroll all the way down to the recipe card after the publish for the printable substances record with quantities, adopted by step-by-step directions with pictures.
- Miso Paste – Not all miso pastes are the identical high quality, and it’s good to know what to search for when purchasing for miso paste. I at all times purchase naturally fermented purple miso comprised of easy substances: soybeans, salt, and a grain (normally barley or rice). Pure miso additionally has a grainy texture. Cheaper miso is ultra-smooth, depends on sooner fermentation, and accommodates components, like sweeteners. IMO, it’s price it to splurge on the actual deal should you can.
- Mirin – Mirin is a sort of Japanese rice wine utilized in cooking. For those who don’t have mirin, good substitutes are dry sherry or rice vinegar blended with a bit of sugar.
- Soy Sauce – I choose low-sodium soy sauce, however common soy sauce works, too.
- Maple Syrup – You too can use brown sugar.
- Sesame Oil – I like toasted sesame oil on this recipe. Plain sesame oil will even work. Sadly, there isn’t actually an alternative to sesame oil taste in Asian-style recipes. If you have to skinny out your glaze, strive utilizing canola oil, peanut oil, or one other vegetable oil, however the style received’t be fairly the identical.
- Salmon Fillets – You should purchase fillets pre-cut from the fish counter on the grocery retailer, or purchase a complete salmon facet and slice it into fillets at house. Attempt to use fillets which might be comparable in dimension (about 6 ounces every).
Suggestions and Variations
- Discard the used marinade. When you’ve marinated the salmon, remember to discard any leftover glaze. Do NOT reuse the marinade that’s come into contact with the uncooked fish.
- Learn how to inform when salmon is cooked: Salmon is finished when the inner temperature reaches 145ºF. Use an instant-read meat thermometer to make sure. For those who’re going by eye, nevertheless, the salmon is cooked when it flakes simply with a fork, and the within is opaque (pink, and never purple).
- Use your air fryer. Put together the miso salmon as directed and comply with the cooking directions for my air fryer salmon.
- Make it on the grill. This miso marinade is SO versatile. It’s excellent for basting the salmon fillets if you wish to take this miso salmon recipe to the grill this summer season. Or, use it to marinate the salmon for grilled salmon kebabs.
Pin this now to search out it later
Pin It
-
Put together the marinade. Mix miso paste with mirin, soy sauce, maple syrup, and sesame oil in a bowl. Reserve 1 tablespoon of the marinade and put aside.
-
Marinate the salmon. Add salmon to the bowl and marinate it for 1 to 2 hours.
-
Prep. Preheat your oven to 375ºF. Line the baking tray with parchment paper. Take away the salmon from the marinade and discard the marinade. Place the salmon on the baking tray. Season the salmon with salt and pepper, to style.
-
Bake the salmon. Bake the salmon for quarter-hour. Brush the salmon with reserved marinade and broil for two minutes. Serve the salmon whereas nonetheless heat.
- Sweetener choices: As a substitute of maple syrup, you need to use brown sugar.
- Cooked salmon: Please be aware that USDA recommends cooking fish to an inside temperature of 145ºF.
- Serving solutions: Serve miso salmon with rice or noodles.
Energy: 295kcal | Carbohydrates: 7g | Protein: 37g | Fats: 13g | Saturated Fats: 2g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 4g | Ldl cholesterol: 94mg | Sodium: 1036mg | Potassium: 898mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Calcium: 33mg | Iron: 2mg
Dietary information is an estimate and supplied as courtesy. Values might range in response to the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
Learn how to Make Miso Glazed Salmon
Talking from expertise, you’ll wish to make this salmon time and again. It’s THAT good and that simple. The primary factor is to marinate the salmon lengthy sufficient to essentially lock within the taste. Listed below are the steps:
- Marinate the fish. Begin by whisking the miso paste with the remainder of the sauce substances. Put aside a couple of tablespoon of the marinade, and mix the remaining with the salmon. Let that marinate for 1-2 hours.
- Prep for baking. Whereas the oven preheats to 375ºF, line a baking pan. Take your salmon fillets out of the marinade and switch them to the pan. Then, season with salt and pepper to style.
- Bake. This miso salmon goes into the 375ºF oven for quarter-hour. Use the reserved marinade to brush over the salmon afterward, earlier than inserting it below the broiler till it’s seared and caramelized. Serve your miso salmon heat with rice, or your alternative of sides (see earlier within the publish for concepts).
Storing and Reheating Leftover Salmon
- Refrigerate. Retailer any leftovers in an hermetic container within the fridge for as much as 3 days. Leftover miso salmon is scrumptious served chilly in a salmon salad or poke bowls.
- Reheat. You’ll be able to reheat salmon within the microwave or use the oven (the toaster oven even works completely right here!).
- Freeze. To freeze the baked miso salmon, permit it to chill utterly, after which wrap the fillets individually in plastic wrap, then place them in a freezer bag. Freeze the salmon for as much as 2 months and thaw it within the fridge earlier than reheating.
