Japanese Miso Salmon

• 4 salmon fillets, 6 ounces each
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 1 tablespoon sake or dry sherry
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds
• 1 teaspoon red chili flakes (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together miso paste, mirin, sake, sugar, rice vinegar, ginger, garlic, sesame oil, and soy sauce until smooth.
3. 3 Place salmon fillets in a baking dish and brush generously with the miso mixture, coating all sides.
4. 4 Sprinkle sesame seeds and chili flakes over the fillets, if using.
5. 5 Bake for 12-15 minutes, or until the salmon is cooked through and the glaze is bubbly and slightly caramelized.
6. 6 Serve immediately, drizzling extra glaze from the dish over the top if desired.

Nutrition

Tips

• For extra flavor, marinate the salmon in the miso mixture for 30 minutes before baking.
• If you prefer a crispier skin, start with a 5-minute sear in a hot oven-safe skillet before transferring to the oven.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain texture.

Serving Suggestions

• Serve with steamed rice and sautéed spinach for a complete meal.
• Pair with a simple cucumber salad dressed in rice vinegar and sesame oil.

FAQ