8-Minute Broiled Miso Salmon! (Tender & Flaky)
This Miso Salmon recipe is sweet and savory, but perfectly balanced, and best served with white rice and blistered veggies. Broil fresh salmon fillets after a quick marinade, making this easy enough for weeknights, but special enough to impress friends and family! Dairy-free, Gluten-free (with slight adaption)
Servings: 4 servings
Calories: 383kcal
Video
Equipment
Container with lid large enough to fit salmon or large Ziplock bag
Nonstick cooking spray
Ingredients
- ¼ cup (60g) white miso paste
- ¼ cup (50g) granulated sugar though maple syrup or honey can be used instead
- ¼ cup (60ml) mirin
- 2 Tbsp (35ml) low-sodium soy sauce or tamari, if gluten-free
- 1 Tbsp (15ml) sesame oil
- 2 tsp ginger paste or fresh chopped ginger
- 4 (6 oz) salmon fillets skin on or off
- Recommended for serving: thinly sliced scallions, black and white sesame seeds, and cilantro
Instructions
- Make the marinade. Place ¼ cup (60g) white miso paste, ¼ cup (50g) granulated sugar, ¼ cup (60ml) mirin, 2 Tbsp (35ml) soy sauce, 1 Tbsp (15ml) sesame oil, and 2 tsp ginger paste in a mixing bowl, then whisk well.
- Marinate the salmon. Place salmon fillets in a large tupperware or in a large Ziplock bag. Reserve 2 Tbsp marinade, then pour the rest on top of the fish. Seal, then marinate for 30 minutes.
- Cook the salmon. When ready, preheat the broiler to high, then coat a sheet of parchment or aluminum foil with cooking spray. If using parchment, make sure it lies flat so that it doesn't touch the heating unit once in the oven. Place the marinated salmon fillets skin side down, allowing excess marinade to drip off. If the marinade is thick, you can rub the excess marinade off with your hands, then place the fillets on the sheet pan. Broil the salmon for 6-8 minutes, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120°F (49°C).
- Finish, then serve. Brush the fillets with the remaining marinade, then serve immediately with thinly sliced scallions, sesame seeds, and fresh cilantro.
Notes
- Parchment paper is flammable--be cautious when broiling and ensure that the paper lies flat on the sheet pan!
- Soy sauce is quite salty on its own, so we recommend using low-sodium to help control the salt in this recipe.
- Leftovers: Store in an airtight container in a fridge for up to 4-5 days.
- Reheat gently in a microwave until warm, about 1 minute.
- Freeze: Place cooked miso salmon on a sheet pan in a single layer, then freeze until solid, about 2-3 hours. Once frozen, transfer to a freezer-safe container. Freeze for up to 3 months. Defrost overnight in a fridge before serving.
Nutrition
Serving: 1fillet | Calories: 383kcal | Carbohydrates: 23g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1118mg | Potassium: 898mg | Fiber: 1g | Sugar: 17g | Vitamin A: 83IU | Calcium: 33mg | Iron: 2mg
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