Baked Miso Salmon
If you’re trying to get more fish into the dinner rotation, start here. This baked miso salmon comes together with just 7 ingredients in about 20 minutes—and somehow still manages to be buttery, flaky, and deeply satisfying. Weeknight-friendly in the best possible way.
Servings: 4 servings
Ingredients
- 4 fillets of salmon (about 5 oz each), skin on or off
- 1 TBSP white miso paste (shiro miso)
- 1 tsp low-sodium soy sauce
- 1 tsp mirin
- 1 tsp freshly grated ginger
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 425ºF, then line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet, then lightly pat them with paper towels to remove excess moisture. Season with a bit of salt and set aside to sit at room temperature for 15 minutes. This will ensure you get an even cook throughout.
- In a small bowl, whisk together the ingredients for the miso glaze until a paste forms. Add about 1/2 tablespoon of water and stir until it becomes a smooth sauce. Brush a generous amount of the miso glaze over the fillets with a pastry brush.
- Transfer the fillets to the oven and bake for 8-12 minutes, depending on the thickness. Tip: Check the internal temperature at the 8-minute mark to see where you're at. You want an internal temperature of between 130ºF (medium) and 140ºF (medium-well).
- When done, remove the fillets from the oven, garnish with toasted sesame seeds and sliced green onions, and serve.
Notes
To toast sesame seeds, heat a dry pan (no oil) over medium heat. Once hot, reduce the heat to medium-low and add the sesame seeds. Let the sesame seeds toast, shaking the pan once in a while, until they are golden and start to smell toasty. Keep a close eye on the pan so they don't burn.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 2g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sugar: 1g
