25-Minute Miso Ginger Salmon

5 from 12 votes

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

Cook Time20

Total Time20

Course: Main

Cuisine: American, Japanese

Diet: Kosher

Servings:

Calories: 322kcal

Author: Candice Walker

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