Miso Marinated Salmon Recipe
Make Miso Marinated Salmon Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Miso Marinade
Fish & Finish
Method
Miso Marinade
- 1
Combine marinade
In a small bowl, whisk together white miso, red or awase miso, mirin, sake, light brown sugar, soy sauce, grated ginger, grated garlic, and neutral oil until smooth and homogenous. Taste and adjust balance: a touch more sugar if too salty, a splash more mirin if too sharp.
- 2
Optional strain
If the mixture feels too thick or grainy, press it through a fine-mesh sieve or blend briefly to create a smoother paste that will coat the salmon evenly.
Fish & Finish
- 3
Prepare salmon
Pat salmon fillets dry with paper towels. Season the flesh lightly with kosher salt and black pepper — salt helps draw the marinade into the fish and enhances flavor.
- 4
Marinate
Place the fillets skin-side down in a shallow dish or zip-top bag. Spread an even layer (about 1 to 1.5 tsp) of the miso marinade over the flesh of each fillet, leaving the skin mostly free of heavy coating to prevent sticking. Cover the dish tightly or seal the bag and refrigerate for 30 minutes to 2 hours. For best flavor and texture without over-salting, do not exceed 24 hours.
- 5
Preheat and prepare for broiling or grilling
Remove the salmon from the refrigerator 15 minutes before cooking to take off chill. For broiling: position oven rack 4–6 inches from the broiler and preheat broiler to high. Line a rimmed baking sheet with foil and brush or spray lightly with oil. For grilling: preheat grill to medium-high and oil the grates.
- 6
Cook the salmon (broiler method)
Place marinated fillets skin-side down on the prepared baking sheet. Wipe off excess marinade from edges if it’s pooled. Broil for 6–10 minutes depending on thickness: cook until the top develops a lightly caramelized, glossy surface and the center reaches 48–52°C (118–125°F) for medium-rare to medium. Watch closely to avoid burning the sugars.
- 7
Cook the salmon (grill or pan-sear alternative)
Grill skin-side down over medium-high heat for 4–6 minutes, then move to indirect heat or flip carefully and cook 2–4 more minutes until desired doneness. For pan-searing: heat a nonstick or cast-iron skillet over medium-high heat with 1 tsp neutral oil. Place skin-side down, press gently for contact, cook 4–5 minutes until skin is crisp, then finish in a 180°C (350°F) oven 4–6 minutes until cooked through.
- 8
Rest and finish
Transfer cooked salmon to a plate and let rest 2–3 minutes. If desired, brush a few drops of sesame oil over the flesh for aroma. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve with lemon or lime wedges on the side.
- 9
Serving suggestion
Serve hot with steamed rice, sautéed greens, or a simple cucumber salad. Leftover cooked salmon can be flaked into salads or rice bowls and kept refrigerated up to 2 days.