Miso Salmon on Sautéed Spinach (Printable)

Tender salmon glazed with savory miso sauce over sautéed spinach seasoned with ginger and garlic.

# What You Need:

→ For the Miso Salmon

01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 2 tbsp white miso paste
03 - 1 tbsp mirin (or dry sherry)
04 - 1 tbsp low-sodium soy sauce
05 - 1 tbsp honey or maple syrup
06 - 1 tsp sesame oil
07 - 1 tsp freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tbsp olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tbsp low-sodium soy sauce
14 - Freshly ground black pepper, to taste
15 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with the miso glaze, ensuring each fillet is evenly coated.
04 - Bake salmon for 10-12 minutes, or until just cooked through and lightly caramelized on top. The fish should flake easily when tested with a fork.
05 - While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1-2 minutes until fragrant and softened.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper, tossing to combine evenly.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The glaze comes together in seconds but tastes like you spent hours perfecting the balance
  • Salmon and miso are one of those pairings that just make sense instinctively
02 -
  • The glaze can burn quickly if you walk away, so keep an eye on it during those last few minutes
  • Overcooking the salmon turns this delicate dish into something dry and disappointing
03 -
  • Pat the salmon completely dry before applying the glaze, otherwise it will not stick properly
  • Room temperature salmon cooks more evenly than cold from the fridge
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