Save to Pinterest The first time I made miso salmon, I was terrified I had somehow ruined something sacred. My Japanese neighbor had gifted me a tub of white miso paste with the simple instruction "just brush it on fish." That evening, as the glaze bubbled and caramelized in the oven, my entire apartment filled with this impossible umami sweetness that made my mouth water before I even took a bite. Now it is the recipe I turn to when I want something that feels elegant but requires zero stress. The way the salty miso plays against the honey still catches me off guard every single time.
Last summer, my sister came over exhausted from a new job, and I made this for dinner without really thinking about it. She took one bite and went completely silent, then asked me to teach her the recipe right then at the table. Now she makes it for her family every Tuesday, and every time she texts me a photo of the caramelized glaze, I feel like I passed down something small but important.
Ingredients
- 4 salmon fillets: Skin-on gives you that crispy texture contrast, but skinless works perfectly fine too
- 2 tbsp white miso paste: This is the soul of the dish, so do not substitute with red miso which is too strong
- 1 tbsp mirin: Adds subtle sweetness and depth, though dry sherry will work in a pinch
- 1 tbsp low-sodium soy sauce: Balances the miso without making everything overwhelmingly salty
- 1 tbsp honey or maple syrup: Creates that beautiful caramelized finish in the oven
- 1 tsp sesame oil: Just enough to tie the Asian flavors together
- 1 tsp freshly grated ginger: Fresh ginger makes such a difference here, do not use the powdered stuff
- 2 tbsp olive oil or sesame oil: For sautéing the spinach base
- 1 large shallot: Milder than onion and perfect for this delicate dish
- 2 garlic cloves: Minced fresh, nothing else will do
- 1 tbsp fresh ginger: Julienned this time for little bursts of warmth in the spinach
- 400 g fresh baby spinach: Buy more than you think you need, it cooks down dramatically
- 1 tbsp low-sodium soy sauce: For seasoning the spinach just right
- Freshly ground black pepper: The only real seasoning the spinach needs
- Lemon wedges: Essential for cutting through the rich glaze
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper to save yourself cleanup later
- Make the magic glaze:
- Whisk together the miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth
- Prep the salmon:
- Pat the fillets dry with paper towels, place on the tray, and brush that glaze everywhere you can reach
- Bake until perfect:
- 10 to 12 minutes should do it, watching for the glaze to bubble and turn golden brown
- Start the spinach base:
- While salmon cooks, heat oil in a large skillet and sauté the shallot, garlic, and ginger until fragrant
- Wilt the spinach:
- Add spinach in batches, stirring constantly until just wilted, then season with soy sauce and pepper
- Plate it up:
- Divide spinach among plates, top with that beautiful glazed salmon, and serve with lemon wedges on the side
Save to Pinterest My friend who swore she hated salmon tried this at a dinner party and went back for seconds. Later she admitted the glaze was what won her over, that the combination of salty and sweet made her forget she was eating fish at all. Now she asks for it every time she comes over.
Making It Your Own
Sprinkle toasted sesame seeds or sliced scallions on top right before serving for crunch and color. You can also swap honey for maple syrup if you need this to be vegan, though the flavor shifts slightly.
Serving Suggestions
Steamed rice or quinoa makes this a complete meal that will actually fill everyone up. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully if you are feeling fancy.
Storage Tips
Leftovers keep well for a day or two, though the skin will lose its crispness in the fridge. The salmon actually develops even more flavor overnight.
- Reheat gently in the microwave or eat cold over salad
- Store the glaze separately if you are meal prepping
- The spinach is best freshly made but will survive refrigeration
Save to Pinterest Sometimes the simplest recipes are the ones that become part of your weekly rotation without you even noticing. This miso salmon crept into my kitchen that way and never really left.
Recipe Questions & Answers
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before patting dry and applying the miso glaze. Allow extra time to ensure the fillets reach room temperature for even cooking.
- → What type of miso paste works best?
White miso (shiro miso) provides a milder, sweeter flavor that pairs beautifully with salmon. Red miso offers a stronger, more intense umami taste if you prefer a bolder glaze.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 63°C (145°F). The glaze should appear lightly caramelized and golden brown on top.
- → Can I make this dish ahead?
The miso glaze can be prepared up to 3 days in advance and stored refrigerated. For best results, cook the salmon and spinach fresh, though leftovers keep well for 1-2 days when properly stored.
- → What sides complement this main dish?
Steamed jasmine rice, cauliflower rice, or quinoa make excellent accompaniments. The dish also pairs well with roasted vegetables, cucumber salad, or miso soup for a complete Japanese-inspired meal.