This miso ginger salmon is a perfect blend of sweet and savory with deep, rich flavors. The miso glaze creates a beautifully caramelized finish, balancing the saltiness of miso, the warm zingyness of ginger, the brightness of rice vinegar, and a touch of honey for natural sweetness. Ready in just 25 minutes for an easy, flavorful meal!

Cooked salmon in brown marinade in a silver baking sheet.

🌟Why you’ll love this recipe

  • The flavors work really well with the natural flavor of salmon, and make a great pour-over sauce when serving, as well.
  • A trick I use is to place the salmon skin side up while cooking, as it lets the sauce seep into the salmon as it cooks, which enhances the flavor AND makes it really easy to remove the skin before serving.

🧾Ingredients in this recipe

Ingredients to cook salmon on a coutnertop.
  • 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.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

A hand using a fork to stir a marinade on a baking sheet.
  • 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.
Two salmon filets face down on a baking sheet with a brown marinade.
  • 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.
    Bake for 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.
Hand using a fork to peel the skin off a salmon filet.
  • 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.

🍚 What to Serve with this Recipe

Cooked salmon on a baking sheet.

More Weeknight Fish Recipes

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Cooked salmon on a baking sheet.
Author: Candice Walker

25-Minute Miso Ginger Salmon

5 from 12 votes
Print Recipe Save
This miso ginger salmon is a perfect blend of sweet and savory with deep, rich flavors. The miso glaze creates a beautifully caramelized finish, balancing the saltiness of miso, the warm zingyness of ginger, the brightness of rice vinegar, and a touch of honey for natural sweetness. Ready in just 25 minutes for an easy, flavorful meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Main
Cuisine: American, Japanese
Diet: Kosher
Servings: 4
Calories: 322kcal

Ingredients

  • 1 ½ lb. salmon cut into serving portions
  • ¼ cup white miso
  • ¼ cup mirin
  • 2 tbsp rice vinegar
  • 2 to 3 tbsp soy sauce
  • 2 tbsp green onions minced
  • 1 ½ 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, garlic, red pepper flakes, sugar, and sesame seeds to a baking dish. Mix well.
    1/4 cup white miso, 1/4 cup mirin, 2 tbsp rice vinegar, 2 to 3 tbsp soy sauce, 2 tbsp green onions, 1 1/2 tbsp fresh ginger, 2-3 cloves garlic, 1 tbsp toasted sesame seeds, 1 pinch red pepper flakes, 1 pinch sugar
  • 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.
    1 1/2 lb. salmon
  • 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.

Video

Notes

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.
Recipe adapted from Bobby Flay’s Miso Marinated Grilled Salmon.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1333mg | Potassium: 909mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

4 Comments

5 from 12 votes (11 ratings without comment)

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