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 certainly one of my favourite salmon dinners lately, and it’s really easy to make!
I’ve all the time been a fan of Asian cooking, whether or not it’s selfmade hibachi, Japanese-style rooster katsu, or maki rolls. And, if you happen to’ve been right here some time, you’ll know I’m considerably obsessive about salmon. So, you’ll be able to in all probability perceive why I’m so excited so that you can strive miso salmon! It’s slightly savory, slightly candy, tender, and completely flaky.
Why This Miso Salmon Makes Miso Completely happy
- 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 lots of my teriyaki salmon, because it caramelizes on the salmon with out overpowering the flavour. Plus, you should utilize 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 absorb 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 kinds 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 is likely to be considering, “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 advanced than soy sauce or Worcestershire sauce.
You’ll discover mild coloured miso, which is nice and gentle, and darker miso, which is richer and extra concentrated. Which one you employ actually comes right down to choice and the way you’re utilizing it. You’ll discover two in style sorts of miso in shops:
- White (shiro) miso – White miso is the lightest and mildest kind. It has a candy, {smooth}, and nutty style, so it’s an excellent choice for dressings, mild meats like rooster, or if you happen to merely want a lighter taste.
- Purple (aka) miso – Purple miso is richer, darker, and fermented longer than white miso, with a bolder taste. I like to recommend pink miso for marinating salmon, because it’s a stronger-flavored fish.
Substances You’ll Want
The higher high quality components you employ, the higher your baked miso salmon might be. I’ve included some notes to information you under. Scroll right down to the recipe card after the put up for the printable components checklist 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 searching for miso paste. I all the time purchase naturally fermented pink miso made out of easy components: 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 incorporates components, like sweeteners. IMO, it’s price it to splurge on the true deal if you happen to 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 combined with slightly sugar.
- Soy Sauce – I want low-sodium soy sauce, however common soy sauce works, too.
- Maple Syrup – You may also 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 choice to sesame oil taste in Asian-style recipes. If you should skinny out your glaze, strive utilizing canola oil, peanut oil, or one other vegetable oil, however the style gained’t be fairly the identical.
- Salmon Fillets – You should purchase fillets pre-cut from the fish counter on the grocery retailer, or purchase an entire salmon facet and slice it into fillets at residence. 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.
- Find out how to inform when salmon is cooked: Salmon is finished when the inner temperature reaches 145ºF. Use an instant-read meat thermometer to make certain. 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 pink).
- Use your air fryer. Put together the miso salmon as directed and observe the cooking directions for my air fryer salmon.
- Make it on the grill. This miso marinade is SO versatile. It’s good for basting the salmon fillets if you wish to take this miso salmon recipe to the grill this summer time. Or, use it to marinate the salmon for grilled salmon kebabs.
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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.
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Marinate the salmon. Add salmon to the bowl and marinate it for 1 to 2 hours.
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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.
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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 an alternative of maple syrup, you should utilize brown sugar.
- Cooked salmon: Please notice that USDA recommends cooking fish to an inside temperature of 145ºF.
- Serving options: 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 offered as courtesy. Values could differ in keeping with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
Find out how to Make Miso Glazed Salmon
Talking from expertise, you’ll wish to make this salmon over and over. It’s THAT good and that straightforward. The primary factor is to marinate the salmon lengthy sufficient to actually lock within the taste. Listed below are the steps:
- Marinate the fish. Begin by whisking the miso paste with the remainder of the sauce components. Put aside a few 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 underneath the broiler till it’s seared and caramelized. Serve your miso salmon heat with rice, or your alternative of sides (see earlier within the put up 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 fully, 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.
