Flakey, tender salmon meet a lightly sweet but mainly savory marinade that’s chock full of unique flavor in this baked miso salmon recipe.
Why this recipe works
Miso salmon begins with a sweet and savory marinade made up of white miso paste, soy sauce, sesame oil, sake, and rice vinegar. We’ll transform the remaining marinade into a caramelized glaze to baste overtop the juicy baked fillets. The best two-in-one you’ll ever make!
Salmon is one of the best vehicles for miso thanks to its neutrality. Its versatility opens up a world of options when it comes to salmon marinades, seasonings, and different flavor profiles.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – When choosing salmon from the grocery store, steer clear of any fish with gray areas or blemishes. Filets should be firm and have a vibrant pink color. Center-cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice into smaller filets. Always cook fish with the skin side down. If you place the fish skin side up, it will cook and begin to flake, making it fall apart as you lift it.
MARINADE – The type of miso paste you use is up to your preference. Light-colored miso pastes have more of a salty-sweet profile, while darker pastes are deeply savory due to being fermented longer. We opted for white miso paste in ours but any kind will work. I would suggest using low-sodium soy sauce if you choose to use a dark miso.
How to Make Miso Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large mixing bowl, whisk together all marinade ingredients. Pour mixture into an immersion blender and blend until smooth.
- Place salmon filets into gallon zip top bag and pour the marinade in. Close the bag and marinate in the fridge for 2 hours.
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Remove salmon from marinade, do not discard marinade. Place salmon filets skin side down, onto prepared baking sheet.
- Bake in oven for 18-20 minutes.
- Meanwhile, place marinade in a medium saucepan over medium high heat. Make a slurry from the cornstarch and water and add it to the saucepan. Cook, stirring occasionally, until mixture begins to thicken. Remove from heat.
- Remove pan from oven and brush the salmon filets with the thickened marinade. Return to the oven and bake an additional 8-10 minutes.
- Remove from oven and brush lightly with thickened marinade and garnish with sesame seeds and sliced green onions.
Frequently Asked Questions & Expert Tips
Cooking salmon to the perfect temperature is important for flakey, moist fillets. Salmon (especially individual fillets) become dry when overcooked. Use an instant-read thermometer to check for doneness when it reaches 135F. Keep in mind the larger your fillets, the more time it may need in the oven.
Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a 275F oven for 10-15 minutes or until warmed through.
Yes, you can use frozen salmon filets, but be sure to thaw them before beginning.
Serving Suggestions
Serve miso salmon over a bed of white or brown rice along with edamame or steamed vegetables. Optionally garnish with sliced green onions and sesame seeds. Enjoy!
More Salmon Recipes
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Miso Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds center cut salmon cut into 4 fillets
- 1 Tablespoon cornstarch
- ¼ cup water
Marinade
- 3 ½ Tablespoons white miso paste
- ½ cup soy sauce
- 2 ½ Tablespoons sesame oil
- ¼ cup sake
- 2 ½ Tablespoons rice vinegar
Optional Garnish
- sliced green onion tops
- sesame seeds
Things You’ll Need
Before You Begin
- When choosing salmon from the grocery store, steer clear of any fish with gray areas or blemishes. Filets should be firm and have a vibrant pink color. Center-cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice into smaller filets.
- You can use frozen salmon filets, but be sure to thaw them before beginning.
- The type of miso paste you use is up to your preference. Light-colored miso pastes have more of a salty-sweet profile, while darker pastes are deeply savory due to being fermented longer. We opted for white miso paste in ours but any kind will work. I would suggest using low-sodium soy sauce if you choose to use a dark miso.
- Always cook fish with the skin side down. If you place the fish skin side up, it will cook and begin to flake, making it fall apart as you lift it.
Instructions
- In a large mixing bowl, whisk together all marinade ingredients. Pour mixture into an immersion blender and blend until smooth.
- Place salmon filets into gallon zip top bag and pour the marinade in. Close the bag and marinate in the fridge for 2 hours.
- Preheat oven to 425 F. Line a large baking sheet with parchment paper.
- Remove salmon from marinade, do not discard marinade. Place salmon filets skin side down, onto prepared baking sheet.
- Bake in oven for 18-20 minutes.
- Meanwhile, place marinade in a medium saucepan over medium high heat. Make a slurry from the cornstarch and water and add it to the saucepan. Cook, stirring occasionally, until mixture begins to thicken. Remove from heat.
- Remove pan from oven and brush the salmon filets with the thickened marinade. Return to the oven and bake an additional 8-10 minutes.
- Remove from oven and brush lightly with thickened marinade and garnish with sesame seeds and sliced green onions.
Expert Tips & FAQs
- Cooking salmon to the perfect temperature is really important for flakey, moist fillets. Salmon (especially individual fillets) become dry when overcooked. Use an instant-read thermometer to check for doneness when it reaches 135F. Keep in mind the larger your fillets, the more time it may need in the oven.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a 275F oven for 10-15 minutes or until warmed through.
Nutrition
Chef Antoine Davis
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Pattylou2you says
This was excellent! Have made it several times. It’s one of our favorite salmon recipies.