Baked Miso Salmon

I love easy dinners, and this baked miso salmon is one of my faves! It is full of delicate umami flavors, and is so easy to make. Dinner is served!

Salmon is my favorite fish. I like to eat it grilled, pan-seared, baked, broiled, raw…it doesn’t matter how it’s cooked, I just love salmon! This baked Miso Salmon is on my most recent dinner rotation, and for a good reason: it’s SO delicious!

Making this baked miso salmon is really easy. The salmon fillets need to marinate in a quick miso marinade for just 30 minutes. Then, all you have to do is bake it for 13 to 14 minutes. You can even broil it for an additional minute or two.

It’s an easy weeknight dinner for sure. In fact, I always prepare the marinade 1 day in advance. The next day, I simply add the salmon fillets to the marinade and let it sit for 30 minutes before baking.

The Miso Marinade

Miso paste, of Japanese origin, is made of fermented soybeans, salt, rice or barley, and koji. It’s a thick paste that has a delicate savory umami flavor.

There are lots of types of miso. In this recipe, I use white miso, which has a beige color. White miso paste is most commonly used for marinades, salad dressings, soups, and glazes. It tastes a bit sweet and is generally mild, compared to other types of miso paste. I love using it for this miso salmon recipe because it adds savory umami flavors without overpowering the fish. The result is delicious and delicate salmon fillets. I love it!

To make the miso marinade for the salmon, simply combine white miso paste, sake, mirin, soy sauce, sesame oil, grated garlic, and grated ginger. Whisk until well combined.

You can even make the marinade 1 day ahead of time, and store it in the fridge. The next day, just add the salmon to the marinade, and let it sit for 30 minutes before cooking.

How to Make Miso Salmon

There are only 3 steps to make this miso salmon recipe. It’s super easy!

The salmon only needs to marinate for 30 minutes, so during this time, I usually prep other sides, such as this easy coconut rice or my soba noodle salad.

1. Prepare the marinade: Combine white miso paste, sake, mirin, soy sauce, sesame oil, grated garlic, and grated ginger
2. Marinate de salmon: I use skinless salmon to maximize the marinade flavor on all sides. Make sure all sides are covered with marinade. The easiest way to do this is by using a resealable bag.
3. Bake and broil: It needs to bake for about 13-14 minutes. Then, broil it for another 1-2 minutes to caramelize the top a bit. Miso can burn fast, so keep an eye on it.

Once it’s out of the oven, let the salmon rest for 10 minutes before serving. More step-by-step details in the recipe card below!

Make Ahead Tips

There are a few things you can do to make it ahead of time. Here are some tips:

• Make the marinade 1 day in advance. Store the marinade in a resealable or Ziploc bag and refrigerate. Do not add the salmon to the marinade yet.
• The next day, add the skinless salmon fillets to the marinade. It needs to marinate for 30 minutes on the countertop (if it’s not too hot out) or in the fridge.

It’s important that you only marinate the salmon for 30 minutes (or 45 min max). In general, because fish is so delicate, long marinating times can cause it to break down and turn mushy.

I love easy dinners, and this miso salmon is definitely one of my top choices. Easy, delicious, and delightful. Plus, it’s one of those dishes that can be easily multiplied. Double, triple…quintuple it! It will work just fine.

I absolutely love the miso marinade. It’s packed with so many flavorful ingredients. And it only needs to marinate for 30 minutes, which is a big time saver.

For sides, try my coconut jasmine rice, soba noodle salad, or my friend Minshien’s garlic edamame.

Garnish with sesame seeds and sliced scallions to make it pretty. Thanks for reading, and happy cooking!