Miso Roasted Salmon
Updated April 25, 2024
- Total Time
- 15 minutes plus overnight marinating
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons miso, preferably shiro (white) or awase (mixed; see Tips)
- 2tablespoons mirin
- 1teaspoon soy sauce
- 1teaspoon avocado or canola oil, plus more for greasing pan
- 1teaspoon lemon zest
- 1tablespoon lemon juice
- 4(4-ounce) salmon fillets, preferably with skin (see Tips)
Nutritional analysis per serving (4 servings)
283 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a shallow dish, stir together the miso, mirin, soy sauce, oil, lemon zest and lemon juice. Add the salmon, turn to coat, cover and refrigerate overnight or for up to 48 hours.
- Step 2
When ready to cook, heat the oven to 450 degrees and line a sheet pan with foil. Grease the foil with oil, then lay the salmon down, on the cut sides if possible.
- Step 3
Bake until charred at the edges, 7 minutes for medium-rare or 9 minutes for medium. Serve immediately.
- To cut salmon fillets into thinner long portions as you would find in a Japanese breakfast spread, start with a skin-on fillet that’s ¾- to 1-inch thick, scrape off any scales, then cut the fillet into 1-inch-wide strips.
- Shiro (white) miso is made with a higher proportion of rice, which lends a milder, sweeter flavor. Awase (mixed) miso typically combines shiro and aka (red) miso for a balanced salty sweetness. You can substitute other varieties of miso if you can’t find either white or mixed.
Private Notes
Comments
A perfect breakfast when paired with greens, rice, an egg, and soup. Cut the salmon at a slight angle, which will produce a larger and thinner fillet for cooking.
There are low sodium shiro miso and soy sauce. For me personally, I cut the total sodium down by using low sodium versions of the ingredients, and cutting in half the the amount of high sodium ingredients. Then I also reducing the portion size of the entree. Generally, I have 2oz of something like salty salmon, not 4, and put more emphasis on the greens. I hope that helps!
Interesting. "In our study, aluminum content increased by 20 times after marinating and heating of salmon and mackerel samples..." --Food Science & Nutrition, 2019. I'm glad to learn this. Prior to this I did not have nearly enough things to worry about. But that doesn't change the fact that this would make a nice song lyric: "Grease the foil with oil, then lay the salmon down..." So, it's back to the traditional ways of the parchment paper people (about whom surprisingly little is known).
This was tasty but not show stopping. I cooked it for 9 min on convection broil and it was the right timing as fish was moist but cooked through. I am salt sensitive and didn't find it overly salty. I like stronger flavors so it could have used more of a punch like stronger soy flavor. Maybe the lemon cut the flavor too much. I'm adding it as an option when I'm cooking salmon but not into my must cook salmon this way rotation.
Big hit with the family!
I’ve made this multiple times, my new favorite way to cook salmon!!! Slicing thin and roasting for 9 minutes has been perfect every time!
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