Miso Salmon
Silky, savory, and just slightly sweet — inspired by a conversation worthy black cod we had at Teruko in New York. Serve with steamed rice and something green for an easy spring dinner that feels like a lot more effort than it is.
Servings 4
INGREDIENTS
- 4 pieces salmon fillets (skin-on)
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons honey
- 1 teaspoons sesame oil
- 1 teaspoons fresh ginger, grated
- 2 pieces garlic cloves, minced
- 1 sesame seeds and sliced scallions, for serving
STEPS
Marinade: Whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1tablespoons soy sauce, 1 tablespoons rice vinegar, 1 tablespoons honey, 1 teaspoons sesame oil, 1teaspoons fresh ginger, grated, and 2 pieces garlic cloves, minced until smooth.
Marinate the salmon: Pat the 4 pieces salmon fillets (skin-on) dry and place in a shallow dish or zip-lock bag. Pour the marinade over and turn to coat. Refrigerate for at least 30 minutes — or up to 8 hours if you’re planning ahead.
Prep the oven: When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with foil and lightly oil it. Pull the salmon out of the fridge while the oven heats up.
Roast the salmon: Place the salmon skin-side down on the prepared baking sheet. Spoon any extra marinade over the top. Roast for 12–14 minutes, until the salmon is cooked through and the glaze is caramelized and a little sticky at the edges. (If you want more color on top, a quick 1–2 minutes under the broiler at the end does the job.)
Finish and serve: Transfer to plates and scatter 1 sesame seeds and sliced scallions, for serving over the top. Serve immediately with steamed rice and your green of choice — broccolini, snap peas, and edamame all work beautifully here.
NOTES
White miso is milder and sweeter than red, so it’s the right call here. If you can only find red, use a little less. The longer the salmon sits in the marinade, the deeper the flavor, so if you can do it the night before, do it. And if you happen to find black cod at a fishmonger or a good Asian grocery, this marinade works just as well for that.
