Make this Miso Ginger Salmon your new go-to weeknight dinner! It makes scrumptious, tender salmon infused with complimentary flavors of miso and ginger. I just love the saltiness of the miso with the zing of ginger.
Why this Recipe Works
This recipe produces the most flavorful, amazing salmon that it’ll quickly become a staple favorite in your repertoire. The marinade is to die for, with flavors of miso, mirin, rice vinegar, soy sauce, ginger, and sesame oil. These work really well with the natural flavor of salmon, and make a great pour-over sauce when serving as well. Another delicious flavor combination and salmon favorite is this Lemony Saffron Herb Salmon.
The key trick I use is to place the salmon skin side up while cooking, as it lets the fat seep into the salmon as it cooks, which enhances the flavor AND makes it really easy to remove the skin before serving.
Ingredients & Substitutions
mirin – sweet Japanese cooking wine. You can substitute with a sweet marsala or sherry, but it really is better with mirin.
miso – I use white miso paste.
salmon – I like to use coho in this recipe because it is on the milder side and allows for the flavors to bring their A-game. Read about how to choose salmon when grocery shopping here.
How to Make this Recipe
Preheat the oven to 350F. Add the miso, mirin, rice vinegar, soy sauce, green onions, ginger, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.
Place the salmon SKIN SIDE UP in serving-sized portions. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.
Cook 12-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
Peel the skin off (should be easy or the salmon isn’t ready). Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from the pan if desired.
More Weeknight Salmon Recipes
I love cooking fish for weeknight dinners because it cooks up so quickly. Here are some of my favorites.
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Miso Ginger Salmon
Print Recipe SaveIngredients
- 1 1/2 lb. salmon cut into serving portions
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tbsp rice vinegar
- 2 to 3 tbsp soy sauce
- 2 tbsp green onions minced
- 1 1/2 tbsp fresh ginger minced
- 2-3 cloves garlic minced
- 1 tbsp toasted sesame seeds
- 1 pinch red pepper flakes
- 1 pinch sugar
Instructions
- Pre-heat the oven to 350F.
- Add the miso, mirin, rice vinegar, soy sauce, green onions, ginger, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.
- Place the salmon SKIN SIDE UP. This is the big trick in the recipe. It allows all the fat to seep into the salmon as it cooks. Also makes for easy skin removal.
- Cook 12-20 minutes depending on the thickness of the fish. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the center.
- Peel skin off (should be easy or the salmon isn’t ready).
- Cut and serve. I flip it over to serve so the bottom is up. Top with sauce from pan if desired.
How much sesame oil do you use? It is mentioned in the text but not in the ingredient list. Thank you!
2 teaspoons. Enjoy!
I love this! So easy and soooooo much flavour!
Glad you liked it, Marit!