This delightful recipe features tender salmon fillets infused with a rich, savory-sweet miso marinade, creating a dish that’s both simple to prepare and bursting with authentic Asian flavors. A perfect weeknight meal.
Easy Miso Salmon Marinade Recipe
This delightful recipe features tender salmon fillets infused with a rich, savory-sweet miso marinade, creating a dish that's both simple to prepare and bursting with authentic Asian flavors. A perfect weeknight meal.
Ingredients
- 1/4 cup white miso paste
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1 tsp lemon juice
- 2 6oz each salmon fillets skin-on or off
Instructions
- In a medium bowl, combine the miso paste, soy sauce, mirin, honey, sesame oil, grated ginger, minced garlic, and lemon juice. Whisk until well combined and smooth.
- Place the salmon fillets in a shallow dish or a zip-top bag. Pour the prepared miso marinade over the salmon, ensuring it's evenly coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Do not marinate for longer than 4 hours as the acidity can start to break down the fish.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Place the marinated salmon fillets on the prepared baking sheet, skin-side down if applicable. You can discard any leftover marinade or brush a little extra onto the salmon for more flavor.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets. For a crispy top, you can briefly broil for the last 1-2 minutes.
- Serve immediately with your favorite sides like steamed rice, sautéed greens, or a fresh cucumber salad.
Notes
For best results, marinate salmon for at least 30 minutes, or up to 4 hours in the refrigerator. This marinade also works wonderfully with chicken, tofu, or vegetables. Serve with steamed rice and stir-fried greens for a complete meal.
