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!
- Prepare the marinade: Combine white miso paste, sake, mirin, soy sauce, sesame oil, grated garlic, and grated ginger
- 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.
- 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.
Garnish with sesame seeds and sliced scallions to make it pretty. Thanks for reading, and happy cooking!
Tips for Success
- Miso can burn quickly, so keep an eye on it especially if you broil it at the end. It’s okay if the edges around the fish burn a bit – just remember to line the sheet pan with aluminum foil for easy clean-up.
- Marinating time: Fish, in general, need shorter marinating times. 30 minutes are enough, otherwise it will turn mushy.
Baked Miso Salmon
This easy and delicious baked miso salmon is perfect for weeknight dinner. The salmon is marinated with a quick miso marinade, and is make-ahead friendly too.
Salmon and garnish
- 2 fillets salmon, skinless (about 8 ounces each)
- Sesame seeds for garnish
- Sliced scallions for garnish
- 2 tablespoons white miso paste
- 1 tablespoon sake
- 1 tablespoon mirin (sweet cooking wine)
- 1 tablespoon light soy sauce
- 1/4 teaspoon sesame oil
- 1 clove garlic, grated
- 1/2 teaspoon grated ginger
Marinate the salmon: In a resealable bag, whisk all the Miso Marinade ingredients until evenly combined. Add the salmon to the marinade and close the bag, making sure that the marinade covers all sides of the fish. Let it marinade for 30 minutes (in the fridge or on countertop if it's not too hot out). See note below.
While the salmon is marinating, preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Transfer the marinated salmon to the prepared sheet pan, shaking off any excess marinade. Bake at 400 degrees F for 13-14 minutes (or 15 mins if you want it more done). Broil for an additional 1-2 minutes, or until slightly caramelized. Note: keep an eye on it since miso can burn easily.
Remove from oven. Let it rest for 10 minutes before serving. Enjoy!
- Special equipment: sheet pan, aluminum foil, large resealable bag.
- Marinating the salmon: Generally, fish, which is delicate in texture, doesn’t require long marinating times. The recommended time is 30-45 minutes.
- Miso: There are many kinds of miso paste. Use white miso paste for this recipe.
- Mirin: Mirin is a sweet cooking wine. It can be found in the Asian aisle of grocery stores.
- Sake: Sake, a very common and popular Japanese alcoholic beverage, can be found is most grocery stores. You just need a small bottle for this recipe.
- Make-ahead: Prepare the miso marinade up to 1 day in advance and store in the fridge. The next day, place the fish in the marinade 30 minutes before cooking.