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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.
Prep Time10 mins
Cook Time15 mins
Marinating30 mins
Total Time55 mins
Course: Main Course
Cuisine: Japanese
Keyword: miso salmon
Servings: 2 people
Author: Tania

Ingredients

Salmon and garnish

  • 2 fillets salmon, skinless (about 8 ounces each)
  • Sesame seeds for garnish
  • Sliced scallions for garnish

Miso Marinade

  • 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

Instructions

  • 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!

Notes

  • 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.