Save The first time I made miso salmon, I was rushing to get dinner on the table before friends arrived. I accidentally doubled the glaze ingredients, which turned out to be a happy mistake. The salmon emerged from the oven with this beautiful sticky caramelized coating that everyone couldn't stop talking about. Now it's become my go-to when I want something that looks impressive but takes almost no effort.
Last Tuesday, my sister who claims to hate fish actually went back for seconds. She said the ginger and spinach made it feel fresh and light, not heavy like some salmon dishes. Watching someone reconsider their opinion on seafood because of one well-cooked meal pretty much made my week.
Ingredients
- 4 salmon fillets (150 g each): Skin-on helps hold the fish together and gets wonderfully crispy under the broiler if you want that extra texture
- 2 tbsp white miso paste: This fermented soybean paste is the secret weapon that adds incredible depth without any fishy taste
- 1 tbsp mirin: A sweet Japanese rice wine that balances the salty miso—dry sherry works in a pinch
- 1 tbsp low-sodium soy sauce: Provides that savory base note while keeping the glaze from becoming too salty
- 1 tbsp honey or maple syrup: Creates the caramelized finish and helps the glaze stick to the salmon
- 1 tsp sesame oil: Just a tiny amount adds a wonderful nutty aroma that permeates the whole dish
- 1 tsp freshly grated ginger: Use fresh ginger here, not ground—it adds a bright, spicy kick that cuts through the rich glaze
- 2 tbsp olive or sesame oil: For sautéing the spinach base
- 1 large shallot, thinly sliced: Shallots are milder than onions and add a subtle sweetness
- 2 garlic cloves, minced: Don't be shy with the garlic—it mellows beautifully when cooked with the spinach
- 1 tbsp fresh ginger, julienned: Thin strips of fresh ginger provide little bursts of warmth throughout the spinach
- 400 g fresh baby spinach: Baby spinach is tender and cooks down quickly without becoming bitter
- 1 tbsp low-sodium soy sauce: Just enough to season the spinach without overpowering it
- Freshly ground black pepper: Adds a nice contrast to the sweet and salty glaze
- Lemon wedges: A squeeze of fresh lemon right before serving brightens everything up
Instructions
- Preheat your oven:
- Set it to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup later.
- Whisk together the glaze:
- In a small bowl, combine the miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
- Prep the salmon:
- Pat the salmon fillets dry with paper towels, place them on your prepared baking sheet, and brush generously with the miso glaze.
- Bake to perfection:
- Cook for 10–12 minutes until the salmon is just opaque in the center and the glaze is bubbling and caramelized.
- Sauté the aromatics:
- While the salmon cooks, heat oil in a large skillet over medium heat and add the shallot, garlic, and julienned ginger.
- Wilt the spinach:
- Add the spinach in batches, stirring until just wilted, then season with soy sauce and pepper.
- Plate and serve:
- Divide the spinach among plates, top with the glazed salmon, and serve with lemon wedges on the side.
Pin it This recipe has become my answer to the question of what to cook when I want something that feels special but doesn't require hours in the kitchen. There's something deeply satisfying about serving a meal that looks restaurant-quality but was actually thrown together on a Tuesday night.
Make It Your Own
Sometimes I'll add a tablespoon of rice vinegar to the spinach for extra brightness. Other times, I'll sprinkle toasted sesame seeds over everything right before serving for that restaurant-style finish.
Perfect Pairings
Steamed jasmine rice soaks up the extra glaze beautifully, and a crisp Sauvignon Blanc cuts through the richness of the salmon. If you're avoiding alcohol, cold green tea with lemon works surprisingly well too.
Meal Prep Magic
The glaze can be made up to three days ahead and stored in the refrigerator. Leftover salmon and spinach reheat beautifully for lunch the next day.
- Store components separately if possible to keep the salmon from getting soggy
- The glaze thickens in the fridge—warm it slightly before brushing onto the fish
- Squeeze fresh lemon right before serving to revive the flavors
Pin it There you have it—dinner that looks impressive, tastes incredible, and takes less than half an hour from start to finish.
Frequently Asked Questions
- → Can I prepare the miso glaze ahead of time?
Absolutely. Mix the glaze ingredients up to 3 days in advance and store in an airtight container in the refrigerator. The flavors will actually meld and improve over time.
- → What type of miso paste works best?
White miso (shiro miso) is ideal for this dish due to its milder, slightly sweet flavor profile. Red miso will work but adds a stronger, more intense taste that might overpower the delicate salmon.
- → Can I use frozen spinach instead of fresh?
Fresh spinach yields the best texture, but thawed and well-drained frozen spinach can substitute. Expect a softer, less vibrant result and reduce the cooking time since frozen spinach is already wilted.
- → How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque but still moist. Avoid overcooking, as the residual heat will continue cooking the fish after it leaves the oven.
- → What sides pair well with this main?
Steamed jasmine rice, cauliflower rice, or warm quinoa soak up the flavorful juices perfectly. For a lighter option, serve with cucumber salad or pickled vegetables to balance the rich miso glaze.
- → Is this suitable for meal prep?
Yes, this dish reheats beautifully. Store components separately in the refrigerator for up to 3 days. Reheat salmon gently at 160°C (325°F) for 8-10 minutes and warm spinach in a skillet over medium-low heat.