My favorite recipe for simple, baked Miso Salmon with Sesame, ginger and scallions! It is baked in the oven on a sheet pan along with your choice of seasonal veggies or a side of Asian Slaw for a fast, healthy weeknight dinner that can be made in under 25 minutes!
I have woven a parachute out of everything broken. ~William Stafford
This Japanese-inspired, Miso Salmon recipe is perfect for busy weeknights when time is short. The Miso Salmon is baked in the oven alongside seasonal veggies. It can be marinated ahead of time for an even speedier supper!
Here I’m using fresh snow peas and fresh peas. But If you can’t find fresh peas- use frozen, or try other quick-cooking veggies- asparagus, bell pepper, edamame, bok choy, or even green beans, they all make terrific substitutes!
I love the mild flavor of White Miso Paste here- but use any miso you have on hand. They all will work! Make a double batch of the miso salmon marinade, saving half for another use (think chicken breast, shrimp, or tofu filets) for later on down the week.
Miso Salmon Ingredients:
Why this recipe works:
- It’s fast and easy!
- Simple ingredients but BIG flavor!
- Adaptable- can use different fish and different veggies!
Other recipes you may enjoy:
- Easy Crunchy Asian Slaw
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Simple Salmon Cakes
- Roasted Pomegranate Miso Salmon
- Teriyaki Salmon with Baby Bok Choy
- 20 Simple Healthy Fish & Seafood Recipes
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)
- 2 tablespoons miso paste
- 1 tablespoon brown sugar, honey or maple
- 2 teaspoon fresh ginger, finely minced or use ginger paste.
- 3 garlic cloves, finely minced
- optional: 1/8 teaspoon liquid smoke (if you like smoky flavor)
- Preheat oven to 375F
- Place marinade ingredients in a very small bowl and whisk.
- On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.
- Season with salt and pepper.
- Drizzle any remaining marinade over the veggie and give a quick toss ( or toss with olive oil, salt and pepper)
- Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to carmelize the top of the salmon.
- Divide the veggies among two bowls, top each with a piece of salmon.
- Garnish with scallions & sesame seeds.
You can roast other veggies too- strips of bell pepper, thin wedges of cabbage, thin wedges of bok choy. Just take salmon out when done, and continue roasted veggies until tender.
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