Easy-to-Follow Miso Salmon Recipe with Sesame & Ginger
Ingredients
- 4 fillets salmon (about 6 oz each)
- 3 tablespoons white miso paste
- 2 tablespoons honey
- 1 tablespoon soy sauce (low sodium recommended)
- 1 tablespoon fresh grated ginger
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 green onions finely chopped (for garnish)
- 0 to taste salt and pepper
Instructions
- In a mixing bowl, whisk together the miso paste, honey, soy sauce, grated ginger, sesame oil, and rice vinegar until smooth.
- Place the salmon fillets in a shallow dish and season lightly with salt and pepper. Pour the miso marinade over the salmon, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for richer flavor).
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Remove the salmon from the marinade, allowing any excess to drip off. Place the fillets on the prepared baking sheet, skin side down.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- During the last few minutes of baking, sprinkle the toasted sesame seeds on top for added crunch and flavor.
- Once removed from the oven, let it rest for a few minutes. Garnish with chopped green onions before serving.
💡 Chef's Notes
Serve the salmon fillets on a bed of steamed jasmine rice or greens. Drizzle some extra marinade (cooked for 2 minutes in a saucepan) over the top and sprinkle additional sesame seeds for a complete look.