Save The smell of miso caramelizing in the oven always stops me in my tracks, no matter how many times I make it. I first discovered this combination on a rainy Tuesday when I needed something comforting but not heavy, and it is now my go-to when I want dinner to feel special without spending hours at the stove.
Last winter, my friend stayed over during a particularly rough week. I made this salmon, and we ended up eating straight from the baking tray while standing in the kitchen, forgetting about plates entirely. Sometimes the best meals happen when you are too hungry to bother with proper table settings.
Ingredients
- 4 salmon fillets: Look for pieces with even thickness so they cook at the same rate
- 2 tbsp white miso paste: White miso is milder than red, perfect for letting the salmon shine through
- 1 tbsp mirin: Adds subtle sweetness that balances the salty miso beautifully
- 1 tbsp low-sodium soy sauce: Keeps the glaze from becoming too overpowering
- 1 tbsp honey: Creates that gorgeous caramelized finish in the oven
- 1 tsp sesame oil: Just enough to carry the Asian flavors through the glaze
- 1 tsp freshly grated ginger: Use fresh, not ground, for the bright, spicy kick
- 2 tbsp olive or sesame oil: Sesame oil adds more depth, olive keeps it lighter
- 1 large shallot: Shallots are sweeter and more delicate than onions here
- 2 garlic cloves: Mince them finely so they do not burn in the hot pan
- 1 tbsp fresh ginger, julienned: Thin strips give little bursts of heat in the spinach
- 400 g baby spinach: Baby spinach is more tender and cooks down quickly
- 1 tbsp low-sodium soy sauce: A finish that ties the spinach into the miso theme
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup.
- Whisk the glaze:
- In a small bowl, combine miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
- Prep the salmon:
- Pat the fillets dry with paper towels, place them on the tray, and brush generously with the miso mixture.
- Bake to perfection:
- Cook for 10 to 12 minutes until the fish flakes easily and the glaze is bubbling and golden.
- Sauté the aromatics:
- While salmon bakes, heat oil in a large skillet over medium heat and cook shallot, garlic, and ginger for 1 to 2 minutes until fragrant.
- Wilt the spinach:
- Add spinach in batches, stirring until just wilted, then season with soy sauce and black pepper.
- Plate it up:
- Divide spinach among plates, top with the salmon, and serve with lemon wedges on the side.
Save My sister now requests this every time she visits, and honestly, it has become our thing. We catch up over the salmon while the spinach wilts, and somehow the conversation always gets deeper with every bite.
Making It Your Own
Sprinkle toasted sesame seeds or scallions on top right before serving for extra crunch and color. A drizzle of sriracha into the glaze adds heat if you like things spicy.
What To Serve With It
Steamed jasmine rice absorbs the extra glaze perfectly, or try quinoa if you want more protein. A crisp white wine like Sauvignon Blanc cuts through the rich miso beautifully.
Meal Prep Tips
The glaze can be mixed up to three days ahead and stored in the fridge. Leftover salmon reheats gently at 50% power in the microwave.
- Use maple syrup instead of honey to keep it vegan
- Swap regular soy sauce for tamari if you need gluten-free
- Add extra vegetables like bell peppers to the spinach for more color
Save Hope this brings as much comfort to your kitchen as it has to mine.
Recipe Guide
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before patting dry and applying the miso glaze. Ensure the fillets are fully thawed for even cooking and proper glaze adherence.
- → What type of miso paste works best?
White miso paste (shiro miso) provides a milder, slightly sweet flavor that pairs beautifully with salmon. Red miso can be substituted for a stronger, more intense umami taste if preferred.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should appear opaque and the glaze should be lightly caramelized on top.
- → Can I make the miso glaze ahead of time?
Absolutely. Prepare the miso glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before brushing onto the salmon for even application.
- → What can I serve with this dish?
Steamed jasmine rice or quinoa complements the flavors perfectly. You can also serve with roasted vegetables, pickled cucumber salad, or miso soup for a complete Japanese-inspired meal.