Miso salmon with rice and broccoli
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5 from 1 vote

Miso Salmon

This miso salmon recipe is a perfect easy weeknight meal (and it makes great leftovers). The sweet and salty marinade adds tons of flavor.
Prep Time35 mins
Cook Time8 mins
Total Time43 mins
Course: Main Course
Cuisine: Asian, Japanese
Keyword: Miso Salmon
Servings: 4 servings
Calories: 317kcal
Author: Jennifer Farley

Ingredients

  • 3 tablespoons white miso paste
  • 2 tablespoons sake
  • 2 tablespoons honey
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 4 (6-ounce) salmon fillets, skin on or off depending on your preference
  • Optional for serving: scallions, rice and steamed broccoli

Instructions

  • Mix the miso, sake, honey, mirin, and soy sauce in a large flat dish (such as a pie pan) or a large resealable plastic bag. Optionally, you can taste the marinade and add more ingredients to taste if you prefer more honey, etc.
  • Add the salmon, making sure the fish is coated with the marinade.
  • Cover and marinate at room temperature for at least 30 minutes to one hour.
  • Place an oven rack near the top and preheat the broiler. Line a broiling pan with aluminum foil. Spray with cooking spray or brush some olive oil over the foil, then lay the salmon fillets on top, skin-side down, so they’re not touching. Brush a thin coating of marinade on top of the salmon.
  • Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Broilers vary in heat intensity, so keep an eye on the salmon to make sure the tops don’t burn. A little char is fine.
  • Transfer to dinner plates. Serve with rice and vegetables, topped with sliced scallion. Enjoy any leftovers within 3 days.

Notes

This salmon is excellent the next day over salad. I serve it chilled or at room temperature. This prevents the salmon from overcooking on reheat.

Nutrition

Calories: 317kcal | Carbohydrates: 14g | Protein: 35g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 834mg | Potassium: 869mg | Sugar: 10g | Vitamin A: 1.4% | Calcium: 2.8% | Iron: 9.9%