Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!
Gather all the ingredients.
Mix all the ingredients for the marinade in a large bowl or flat tray.
Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty.
Line a baking sheet with foil (for broil) or parchment paper (for baking). As miso gets burnt easily, remove excess marinade completely from the salmon and place it on the foil/parchment paper.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle), for 3 minutes. Broil medium/high for 10-12 minutes, depending on the thickness of the salmon, until it is a minimum internal temperature of 145°F/63ºC at the thickest part of the fillet. You do not need to flip it. *Broiler typically ranges from Medium/500ºF/260ºC to High/550ºF/288ºC.
Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, you do not need to flip it. Good to remember 5 minutes per 1/2-inch thickness of salmon (measure at the thickest).
I served the salmon on top of the Ginger Rice. Top the salmon with sesame seeds and thinly sliced scallion.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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