Indulge in the savory-sweet flavors of baked miso honey salmon! This easy-to-follow recipe combines tender salmon fillets with a delectable glaze for a nutritious and mouthwatering dish. Perfect for busy weeknight dinners or special occasions.
This baked miso honey salmon recipe is a delightful fusion of flavors that's sure to become a staple in your kitchen. Whether you're hosting a dinner party or just treating yourself to a special meal, this dish is a winner.
If you're looking for some delicious vegan options with similar glazed sauces, try my Baked Teriyaki Tofu and Broccoli or Honey Sesame Pan-Fried Tofu.
Ingredients
- Salmon: Use frozen or fresh salmon. If using frozen salmon, defrost according to package instructions. Ensure that the salmon is fully defrosted before baking or the fish will bake unevenly.
- White miso paste
- Honey
- Rice vinegar
- Mirin
- Garlic
- Sesame oil
- Green onions
- Toasted white sesame seeds
See recipe card for quantities.
Instructions
- If using frozen salmon, defrost right before cooking. Pat salmon dry.
- Mix white miso paste, honey, rice vinegar, mirin, minced garlic and sesame oil in a separate bowl.
- Brush marinade on both side of salmon. Let sit for 20-30 minutes. If it is particularly warm where you are, you can let the salmon marinade in the fridge if you live in a hotter climate.
- Once ready, pre-heat oven to 400 F/204 C. Place aluminum foil on a baking sheet and spray in an oil.
- Remove salmon from marinade and use a spoon to gently scrap off any excess marinade. Because there are sugars in the marinade, we want to avoid any extra as these will burn in the oven!
- Place salmon skin side down on the baking sheet.
- Bake for 10-15 minutes depending on the thickness of your salmon. The center of your salmon should be 145 F/63 C.
- Remove from oven and let rest for 5 minutes. Sprinkle with chopped green onions and toasted sesame seeds.
- Serve over a bed of rice or with some steamed vegetables!
Storage
If you have any leftover salmon, place in an airtight container and keep in the fridge. Since it's seafood, I would keep it for a maximum of two days.
Top Tips
- Quality of Ingredients: Ensure you use fresh and high-quality ingredients, especially when it comes to the salmon. Fresh salmon fillets will yield the best flavor and texture.
- Proper Marinating Time: While marinating the salmon, allow enough time for the flavors to infuse. Aim for a minimum of 20-30 minutes to let the marinade work its magic, but longer marinating times, up to 24 hours in the refrigerator, can deepen the flavors even more.
- Preventing Excess Marinade: When removing the salmon from the marinade, gently scrape off any excess marinade using a spoon. This step helps prevent excessive sugars from the marinade from burning in the oven, ensuring the salmon cooks evenly without charring.
- Temperature and Timing: Preheat the oven to the recommended temperature (400°F/204°C) and adjust cooking time based on the thickness of your salmon fillets. Checking the internal temperature with a thermometer is essential, aiming for 145°F (63°C) in the center of the salmon for perfect doneness.
- Resting Period: Allow the baked salmon to rest for at least 5 minutes after removing it from the oven. This resting time allows the juices to redistribute, resulting in a juicier and more flavorful dish.
FAQ
Absolutely! While salmon is the star of this dish, you can also try it with other fatty fish like trout or mackerel for equally delicious results.
Yes, most well-stocked grocery stores carry miso paste. It's typically found in the international foods section or near the tofu and soy products.
Yes, as long as you use gluten-free soy sauce, this recipe is entirely gluten-free.
The salmon should easily flake with a fork when it's fully cooked. Additionally, the internal temperature should reach 145°F (63°C) for safe consumption.
Absolutely! You can grill the salmon over medium heat, basting it with the miso honey mixture until cooked to your desired doneness. This method adds a smoky flavor to the dish.
Yes, miso paste does contain a moderate amount of sodium. If you're watching your sodium intake, consider using a low-sodium variety or adjust the amount used in the recipe to suit your preferences.
Related
Looking for other delicious seafood recipes? Try these:
📖 Recipe
Baked Honey Miso Salmon
Equipment
Ingredients
- 2 6-oz salmon fillets
- 2 tablespoon white miso paste
- 1 tablespoon honey
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- 2 cloves garlic
- 2 stalks green onion (optional)
- 1 tablespoon toasted white sesame seeds (optional)
Instructions
- If using frozen salmon fillets, defrost according to package instructions.
- Mix white miso paste, honey, rice vinegar, soy sauce, sesame oil and minced garlic to create the marinade.
- Spread marinade evenly on the salmon over both sides. Cover and let sit for 20 minutes.
- Pre-heat oven to 400 °F / 205 °C.
- Wipe off any excess marinade from the salmon as the marinade will burn in the oven.
- Place aluminum foil on a baking sheet and spray with cooking oil to avoid sticking. Place salmon skin-side down on the baking sheet.
- Bake salmon for 11-14 minutes. Salmon is cooked when the internal temperature reaches 145 °F.
- Top salmon with chopped green onions and sesame seeds. Serve with a side of vegetables and rice.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Nancy says
We loved this salmon - came out very flaky but not dry and the marinade was great, had a bit of salty and sweetness to it. Will definitely be remaking this again!