Easy Ginger Miso Salmon

Fresh salmon fillets are marinated and topped with a sweet Asian-inspired sauce, then oven-broiled to juicy, flaky seafood perfection! With just about 10 minutes of active time, this is an excellent recipe for those hectic weeknights! I promise, you're going to love this Quick and Easy Ginger Miso Salmon. 

The Miso Ginger Marinade is made with apple, ginger root, miso paste, mirin, soy sauce, and sesame oil. This blend of ingredients creates a delicious sweet and savory marinade that's also used as a flavorful topping for the salmon.

Why You'll Love It

This salmon marinade contains tasty ingredients like sweet gala apple, fresh ginger, and the classic trio of soy sauce, mirin, and miso paste. As a bonus, it only takes a few minutes to throw together! So what are you waiting for? Grab your ingredients and meet me in the kitchen.

Easy broiling method! Broiling salmon has become our go-to preparation; especially when the weather outside isn't great! Broiling takes just about 5 minutes, and the resulting fillets are always perfectly cooked. 

Ingredients for Ginger Miso Salmon

This recipe is pretty easy, though it has a few ingredients you might not be familiar with. Here is everything you need:

Salmon - Reach for the salmon in fillets so you don't have to mess with bones. I recommend keeping the skin on because it contains natural oils that actually enhance the flavor of the salmon.

Oil - Since we are broiling the fish (which means exposing it to very high heat), you need an oil that has a high smoke point. I recommend corn oil or peanut oil.

Apple - I like Gala apples for this application, as they have a nice balance of sweet and tart. Feel free to sub in your favorite apple variety.

Ginger Root - Fresh ginger root is cheap and will keep for a few weeks in your crisper drawer. Just so you know, the easiest way to peel it is by using a spoon! If you don't have access to fresh ginger, you can purchase it in shelf stable tubes, or substitute about ¼ teaspoon of dried ginger powder.

Mirin - This Japanese rice wine is somewhat similar to sake, but with a lower ABV. It is a natural pair for soy sauce (both are main ingredients in teriyaki sauce) and has a beautiful, light flavor.

Soy Sauce - If you're avoiding gluten, opt for Tamari or coconut aminos instead.

White Miso Paste - Made from fermented soy beans, this paste is a serious umami bomb! If you are gluten free, be sure to read the ingredient label as some brands contain wheat, barley or rye. (If processed with rice, buckwheat or millet, you're in the clear!)

Sesame Oil - Deliciously toasty in flavor, this is an ingredient you're going to want to keep on hand. You can also swap in a bit of tahini instead.

Green Onion - I like to finish this Ginger Miso Salmon with a sprinkling of fresh sliced green onions for a bit of freshness.

Ingredient Substitutions

• Fresh tuna and trout can be substituted for salmon. Both have a similar texture and work well for this recipe.
• Instead of fresh ginger root, you can use ground ginger (1:1 ratio) or ginger paste (1:1 ratio).
• Use coconut aminos or Tamari in place of soy sauce.
• A good sub for mirin is sweet sherry or marsala wine (use in a 3:1 ratio [3 parts sherry or Marsala to 1 part sugar]).

How to Make Ginger Miso Salmon

Step 1:  Add the ingredients for the marinade/sauce in a food chopper and mix/pulse ingredients for a few minutes.

Step 2:  Place half the marinade on top of the salmon and refrigerate for 30 - 45 minutes. 

Step 3:  Scrape off and discard the marinade topping. Broil on high for 2-3 minutes. Next, spread the reserved marinade on top of the salmon. Return your fillets to the oven to finish cooking.

Step 4: Garnish the broiled salmon with chopped green onions and serve with extra soy sauce.

What to Serve With It

While I think the traditional choice for a salmon side dish is rice, there are many great options if rice isn't your thing. I used green beans and cauliflower as my sides, but here is a great post from delish.com with 30+ side dishes that will pair well with salmon.

Recipe Tips

• Use an oil with a very high smoke point (the temperature at which oil begins to burn) - peanut oil and corn oil are a couple of good choices. 
• Marinate the salmon for at least 30 minutes - up to 2 hours if you can. This allows the salmon to absorb the flavors of the miso and ginger.
• Allow the salmon to rest for a few minutes after cooking. This will help redistribute the juices and ensure a moist and flavorful bite.