Miso Roasted Salmon
Updated April 25, 2024
- Total Time
- 15 minutes plus overnight marinating
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes plus overnight marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons miso, preferably shiro (white) or awase (mixed; see Tips)
- 2tablespoons mirin
- 1teaspoon soy sauce
- 1teaspoon avocado or canola oil, plus more for greasing pan
- 1teaspoon lemon zest
- 1tablespoon lemon juice
- 4(4-ounce) salmon fillets, preferably with skin (see Tips)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
283 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a shallow dish, stir together the miso, mirin, soy sauce, oil, lemon zest and lemon juice. Add the salmon, turn to coat, cover and refrigerate overnight or for up to 48 hours.
- Step 2
When ready to cook, heat the oven to 450 degrees and line a sheet pan with foil. Grease the foil with oil, then lay the salmon down, on the cut sides if possible.
- Step 3
Bake until charred at the edges, 7 minutes for medium-rare or 9 minutes for medium. Serve immediately.
Tips
- To cut salmon fillets into thinner long portions as you would find in a Japanese breakfast spread, start with a skin-on fillet that’s ¾- to 1-inch thick, scrape off any scales, then cut the fillet into 1-inch-wide strips.
- Shiro (white) miso is made with a higher proportion of rice, which lends a milder, sweeter flavor. Awase (mixed) miso typically combines shiro and aka (red) miso for a balanced salty sweetness. You can substitute other varieties of miso if you can’t find either white or mixed.
Private Notes
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Cooking Notes
Sue
There are low sodium shiro miso and soy sauce. For me personally, I cut the total sodium down by using low sodium versions of the ingredients, and cutting in half the the amount of high sodium ingredients. Then I also reducing the portion size of the entree. Generally, I have 2oz of something like salty salmon, not 4, and put more emphasis on the greens. I hope that helps!
dsh
A perfect breakfast when paired with greens, rice, an egg, and soup. Cut the salmon at a slight angle, which will produce a larger and thinner fillet for cooking.
Malia
Non stick foil is amazing when broiling miso marinated fish and preparing sheet pan meals. I gift my cooking buddies so they can enjoy perfect oven seared meals and speedy cleanup afterwards.
evan
Use reduced sodium tamari, and parchment paper to avoid sticking. Cooked slightly thicker filets for 14 mins. The lemon with miso in this recipe is nice!
Leslie
I like this a lot and we eat salmon once per week. I substituted white wine for mirin. Then I sprinkle sesame seeds on top of the fish before grilling. I serve it with nishiki rice and cucumbers and onions marinated in a rice wine vinegar vinaigrette.
jill
super simple and delicious
cre8te
This is a winner! Simple to prepare, great flavor, now my new go to. I used a 3 1/2 oz. piece of salmon, cut into to 3 slices and followed recipe as written. The second time I made this I added 1 teaspoon of grated ginger. It could have used more but still delicious, served it with sautéed spinach dressed with soy sauce and lemon, topped with a drizzle of sesame oil and toasted sesame seeds. Tip: don't let the marinade get too thick. If you do, you might want to wipe it off before cooking.
Laura
Are you supposed to cut into 1 inch strips before marinating and cooking or after?
Linda
Have prepared this on multiple occasions. Have marinated for 48 hours and have also taken the salmon out of the freezer 3 hours prior to serving. It is wonderful no matter how long you marinate. One of my favorite ways to prepare salmon.
shirley h
I have made this recipe several times real times and rarely change it. I have used orange zest and lime zest and their juices when I don’t have lemons. It is so good!!! Fabulous recipe. It’s not complicated or new to me but the measurements in this recipe are perfect ratios. My favorite way to use this recipe is to skin the salmon and cut into strips while it marinates. My family loves this with Asian slaw and fish tacos! I cook in a burning cast iron skillet for tacos!
Arpit
When it says 'lay the salmon down, on the cut sides if possible' is that on its side, or flesh side down? Also, could you broil this instead (skin side up) for extra crispy skin?
Donna
Disappointed with this recipe. Too salty and didn’t have pleasing flavor
Ted
This was awesome! Made it for Mother’s Day. Huge hit.
ERH
This made a lot of marinade. I recommend you do what I did and use the extra on some quick-cooking veggies to roast alongside the salmon — sugar snap peas, asparagus, broccoli, zucchini. Very tasty.
Louisa
Is it better to wipe the marinade off pretty well? Or just let it be part of the dish? My heart wants to leave it on but experience with other marinades says wipe it.
RosebudTX
Trader Joe’s has a ‘barbecue cut’ salmon that works perfectly for this (TJ’s salmon is one of my staples—always good.) I marinated skin side down (after coating) for 12 hours. Not overly salty, instead we noticed a sweetness. I love salt but always use low sodium soy sauce. Cooked for 11 minutes and never got a char, but fish was cooked just how we like it in that time.
Ted
RosebudTX- FWIW, I heated a cast iron pan, added some grapeseed oil (high smoke point) and gave them a little sear on the cut sides after about 7 minutes baking. Made them look a little more refined.
joyceann
Had this for dinner this evening. I had a much larger fillet of salmon which I cooked skin-side up…I found the marinade a bit too pastie, next time I will thin it out with sake and a tad of water…definitely cast iron skillet! Finished with roasted sesame seeds…
Bonnie
7 minutes is way too long at 450. I used red miso. Fine and tangy, but I'd like to try white another time. Very quick, especially if I remember to marinade ahead of time!
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