This Miso Ginger Salmon is one of my most favorite dishes at a local Japanese restaurant. It’s the perfect blend of salty and tangy and works like a dream with the slightly sweet and smoky salmon. Ideally, I’d cook this on a grill, but when I’m too busy (or lazy) to head out to my grill, a simple broiling in the oven works fantastically!
I love giving the fish a nice charred edge, and marinating the salmon beforehand really helps give it excellent flavor. Serve over steamed rice alongside some roasted vegetables or your favorite Asian-style salad.
- 2 lbs salmon cut into 6 fillets
- 1/4 cup white miso (fermented soybean paste)
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 2 garlic cloves minced
- 2 tsp toasted sesame oil
- 3 tbsp reduced sodium soy sauce
- 1 tbsp ginger minced
In a large bowl, whisk together the miso, mirin, ginger, rice vinegar, sesame oil, and soy sauce.
Add in the salmon fillets, and turn to coat. Cover and marinate for 1-3 hours in the refrigerator.
Preheat oven to broil. Line a baking sheet with foil, and mist with cooking spray.
Transfer the salmon to the baking sheet and place on the middle rack of oven. Broil 8 -10 minutes or until fish flakes easily with a fork and outside is slightly charred.