Pin It The first time I made miso salmon, I accidentally used red miso instead of white and ended up with a glaze that was way too intense. My husband took one bite and said, "This tastes like a salt lick happened to fall in love with a fish." We laughed about it for days, but that mistake taught me how delicate the balance really is in this dish.
Last winter, when we were snowed in for three days, I made this for dinner using frozen salmon and spinach from the back of the freezer. My neighbor texted asking what smelled so amazing, and I ended up portioning out some for her family. Now she requests it every time she comes over, claiming it smells like comfort in a way most healthy food doesnt.
Ingredients
- 4 salmon fillets: Skin-on gives you that crispy contrast, but skinless works perfectly fine too.
- 2 tbsp white miso paste: White miso is sweeter and milder than red, which is exactly what you want for this glaze.
- 1 tbsp mirin: This Japanese sweet rice wine balances the saltiness perfectly.
- 1 tbsp low-sodium soy sauce: Regular soy sauce makes the glaze too salty, so trust me on this one.
- 1 tbsp honey: Maple syrup works too, but honey gives the caramelization a gorgeous color.
- 1 tsp sesame oil: Just a hint adds that nutty aroma that makes the kitchen smell incredible.
- 1 tsp freshly grated ginger: Fresh ginger makes a huge difference here over dried.
- 2 tbsp olive oil or sesame oil: Use whatever you have on hand for the spinach.
- 1 large shallot: Shallots are sweeter and more delicate than onions in this context.
- 2 garlic cloves: Minced fresh garlic is non-negotiable for that aromatic base.
- 1 tbsp fresh ginger: Julienned ginger adds these little bursts of warmth throughout the spinach.
- 400 g fresh baby spinach: Baby spinach is tender and wilts beautifully without needing much cooking.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper.
- Make the magic glaze:
- Whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
- Prep the salmon:
- Pat the fillets dry with paper towels and place on the tray, then brush generously with that miso glaze.
- Bake to perfection:
- Cook for 10 to 12 minutes until the fish is just cooked through and the top is beautifully caramelized.
- Start the spinach base:
- While salmon bakes, heat oil in a large skillet over medium heat and add shallot, garlic, and julienned ginger.
- Wilt the spinach:
- Sauté for 1 to 2 minutes until fragrant, then add spinach in batches, stirring until just wilted.
- Season and serve:
- Add soy sauce and pepper to the spinach, then plate everything up with lemon wedges on the side.
Pin It This dish became my go-to for dinner parties after I served it to my cookbook club. Everyone kept asking for the recipe, and honestly, I think they were shocked something so elegant came together so quickly.
Make It Your Own
Sometimes I add a pinch of red pepper flakes to the spinach when I want a little warmth, especially on rainy evenings. The heat cuts through the richness of the salmon in the most lovely way.
Serving Suggestions
Steamed jasmine rice soaks up that extra miso glaze like nothing else. But when I'm feeling lighter, I'll serve it over cauliflower rice and honestly, nobody misses the carbs.
Leftover Love
Any leftover salmon makes the most incredible breakfast the next morning. Just flake it into scrambled eggs with some green onions, and you have something that feels totally luxurious.
- Sprinkle toasted sesame seeds on top right before serving for extra crunch.
- Keep a lemon wedge handy because that acid brightens everything.
- The glaze works beautifully on cod or black cod too.
Pin It There's something deeply satisfying about a meal that feels special but doesn't require you to be stuck in the kitchen for hours.
Recipe FAQs
- → What does miso glaze taste like?
The miso glaze delivers a rich umami flavor with a perfect balance of salty and sweet notes. White miso provides a mild, fermented depth while honey adds natural sweetness. The result is a savory, slightly caramelized coating that enhances the salmon's natural richness without overpowering it.
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach works best for this dish as it wilts quickly while maintaining a pleasant texture. If using frozen spinach, thaw completely and squeeze out excess moisture before adding to the skillet. Note that frozen spinach may become slightly mushier than fresh.
- → How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Visual cues include the flesh turning opaque and the glaze becoming lightly caramelized. Avoid overcooking as the salmon will dry out—10-12 minutes at 200°C typically yields moist, tender results.
- → Is white miso paste necessary or can I substitute?
White miso paste (shiro miso) is ideal for its mild, slightly sweet flavor that complements salmon without overpowering. Red miso works but yields a stronger, more intense taste. If unavailable, substitute with a light soy sauce mixed with a touch of tahini, though the authentic miso depth will be reduced.
- → What sides pair well with this miso salmon?
Steamed jasmine rice or nutty quinoa soaks up the flavorful glaze beautifully. For a lighter option, serve with cauliflower rice or Japanese noodles like soba. Crisp steamed broccoli, roasted bok choy, or cucumber sesame salad also complement the rich salmon. A side of pickled vegetables adds refreshing acidity.
- → Can I prepare the miso glaze in advance?
Absolutely! The miso glaze can be whisked together up to 3 days ahead and stored in an airtight container in the refrigerator. The flavors actually meld and improve over time. Bring to room temperature before brushing onto the salmon for even application.