Sweet and tangy miso salmon is the simple, satisfying protein you’ve been looking for! This recipe is loaded with flavor, thanks to the tender, flaky salmon fillets marinated in red miso, soy sauce, rice vinegar, sesame oil, and brown sugar. It’ll be a new regular in your meal rotations!
What Makes This Recipe So Good
- This is a super easy recipe. There’s an hour of marinating, but the actual cooking is really hands-off – just a few minutes under the broiler!
- Since it has so much flavor, miso salmon doesn’t need any fancy, complicated sides. Really, I love it with a simple side of rice and some hibachi vegetables.
- Salmon is full of healthy vitamins and nutrients your body loves, so not only does this recipe taste great, but it’s also great for you!
Key Ingredients for Miso Salmon
Salmon – It’s no secret, salmon is a great source of omega-3 fatty acids, which can play a big role in heart health. Besides that, it’s also full of the whole Vitamin B family, plus potassium, selenium, Vitamin A, and Vitamin D. The nutrients and antioxidants in salmon are thought to help fight inflammation, promote brain health, and even give you healthier skin, among other things.
Red Miso – Typically made from fermented soybeans, this paste is salty and has a pretty potent umami flavor. It’s perfect in rich marinades like this one! It offsets the sweet brown sugar beautifully.
- Don’t overcook your salmon! Seriously, it’s so important. Overcooked salmon is dry and crumbly and all-around pretty terrible. Perfectly cooked miso salmon will be tender, flaky, and a beautiful opaque pink color. An internal thermometer will be the easiest way to tell if your salmon is ready. Aim for 120° Fahrenheit for medium-rare salmon, 125°-130° Fahrenheit for medium salmon, or 140°-145° Fahrenheit for well-done salmon.
- When you transfer the salmon from the marinade to the baking sheet, pause and let the excess marinade on the salmon fillets drip back into the bowl. Too much marinade can burn under the broiler. The salmon’s had plenty of time to absorb those flavors, though, so don’t worry about not having enough!
- If you’re in a hurry, you can cut the marinating time down to as little as 15 minutes. I really recommend the full hour if you can swing it, though! The longer the miso salmon rests in the marinade, the more flavor you’ll get!
You Have to Try These Other Salmon Recipes, Too!
- Air Fryer Salmon with Brown Sugar Crust
- Blackened Salmon
- Smoked Salmon Bagel Salad
- Salmon Salad
- Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce
- Keto Sushi Rolls with Smoked Salmon
- Easy Salmon Patties with Lemon Garlic Sauce
- 2 tablespoons red miso
- 3 tablespoons brown sugar see Notes
- 3 tablespoons soy sauce see Notes
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 pound salmon cut into 3 fillets
- chopped scallions for serving
- Large bowl with lid (or plastic wrap)
- Baking sheet
- In large bowl, thoroughly combine red miso, brown sugar, soy sauce, rice vinegar, and sesame oil.
- Add salmon fillets to bowl and spoon marinade over tops to coat. Cover bowl with lid or plastic wrap and marinate in refrigerator for 1 hour.
- Preheat oven broiler on high. Grease baking sheet and transfer marinated salmon from bowl to baking sheet.
- Place baking sheet under broiler. Broil 8 minutes or until salmon reaches internal temperature of 125°-130° Fahrenheit (for medium salmon) up to 145° Fahrenheit (for well-done salmon).
- Transfer salmon to plates. Garnish with chopped scallions and serve immediately.
- Make it Keto: Substitute brown sugar with Brown Swerve.
- Make it Added Sugar Free: Use Brown Swerve or coconut sugar in place of the brown sugar.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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