Description
This dish is everything a weeknight meal should be: quick, cozy, and packed with flavor. A short marinating time and a handful of pantry ingredients transform salmon into a caramelized, umami-rich masterpiece that tastes like it came straight from a restaurant.
Ingredients
-
1½–2 lbs salmon fillet (skin on or off, evenly thick)
-
3 tbsp white miso paste (or 2 tbsp yellow miso if substituting)
-
2 tbsp mirin (or 2 tbsp rice vinegar + 1 tsp honey)
-
1 tbsp soy sauce (or tamari for gluten-free)
-
1 tbsp honey or maple syrup
-
1 tsp toasted sesame oil
-
1 tsp fresh grated ginger (optional but recommended)
Instructions
Step 1: Make the Marinade
Whisk miso, mirin, soy sauce, honey, sesame oil, and ginger until smooth and glossy. Microwave for 10–15 seconds if needed to loosen miso and honey.
Step 2: Marinate the Salmon
Pat salmon dry. Coat well with marinade in a shallow dish or bag. Let rest at room temperature for 30 minutes (or up to 2 hours in the fridge).
Step 3: Bake or Broil
-
Bake: Preheat oven to 400°F (200°C). Place salmon on a foil-lined, oiled sheet pan. Bake 10–12 minutes, until flaky and caramelized.
-
Broil: Broil 6–8 minutes, 6 inches from heat. Watch closely to avoid burning.
-
Air Fryer: 375°F (190°C) for 8–10 minutes.
Target internal temp: 125–130°F (52–54°C) for medium.
Step 4: Rest & Serve
Let salmon rest 5 minutes before slicing. Garnish with scallions, sesame seeds, and lime wedges.
Notes
-
Citrus Zing: Add lime or orange zest to the marinade.
-
Spicy Kick: Stir in sriracha or chili flakes.
-
Ginger-Garlic: Add 1–2 minced garlic cloves.
-
Extra Glaze: Double the marinade; simmer half separately into a drizzle.
Nutrition
- Calories: 290cal Per Serving
- Fat: 17g
- Carbohydrates: 9g
- Protein: 25g