Fresh salmon fillets marinated and topped with a sweet Asian sauce made with apples, ginger, mirin, soy sauce, and miso paste. Oven broiled salmon is juicy and flaky and is an easy seafood dinner recipe for any night of the week. You’re going to love this quick and easy miso ginger salmon.
Quick Notes: This recipe was originally published in October 2019. It was updated in December 2020 to include fabulous new photos. This post contains affiliate links to my personal favorite items. Please read my disclosure statement for details. Thank you.
Welcome to My Kitchen Serenity! This recipe is a great way to add some Asian cuisine to your repertoire of family meals. It’s an easy healthy salmon recipe that your family is going to LOVE. Since you are obviously a big fan of salmon (that’s why you are here, right?), try our grilled BBQ salmon recipe. It’s awesome :).
Even though we love all kinds of salmon recipes, this one is a regular favorite. When it comes to marinades, people usually think of chicken and steak. However, marinating salmon really adds deep flavor to the fish.
Why you should try this salmon recipe
This marinade ensures tender and moist salmon. The best salmon marinade contains fresh ingredients such as crisp gala apple, fresh ginger, and classic Asian flavors of soy sauce, mirin, and miso paste.
Recently, we discovered how much we love to broil salmon. We usually grill salmon outside but during the winter, I don’t really feel like being out in the cold. Grilling seems more of a summertime event. So instead of baking salmon, we chose to broil it. Broiling salmon turned out to be an excellent decision! Total cook time only took about 5 minutes. The salmon turned out perfectly juicy and flaky.
What you’ll need for this miso ginger salmon recipe
Non-stick cooking spray
2 (8 ounces each) salmon fillets (skin on)
1/4 cup peanut oil or corn oil* (these oils have a very high smoke point (the temperature at which oil begins to burn)
1/2 chopped and seeded gala apple
1/2 tsp sesame seed oil
1/2 inch chopped fresh ginger root (about 1/2 tsp)
1 1/2 tbsp mirin
1/2 tbsp soy sauce
2 tbsp white miso paste
*since we’re broiling the salmon, I prefer to use these oils since they have a very high smoke point (the temperature at which oil begins to burn).
1/2 cup chopped green onion
Directions for preparing miso ginger salmon
STEP 1: Spray a cooking pan with non-stick cooking spray and set aside.
STEP 2: Add the ingredients for the marinade/sauce in a food chopper. I’ve had my Proctor Silex food chopper FOREVER it seems. Available on Amazon.
STEP 3: Mix/pulse ingredients for a few minutes until everything is finely blended.
STEP 4: After the ingredients are blended, put half of the marinade in a separate container We will use this a bit later in the process. Apply a thorough coating of the marinade to each fillet (see below).
STEP 5: Place fillets in a covered dish and place in the refrigerator for 30 – 45 minutes.
STEP 6: Remove dish from refrigerator and scrape off excess miso ginger marinade. The sauce burns easily, so we don’t want to burn while under the broiler.
STEP 7: Place fillets in a cooking pan that you’ve sprayed with your nonstick cooking spray. Place pan on the top rack of the oven on broil (hi) for 4 – 5 minutes.
STEP 8: About halfway through the broiling process, remove the cooking pan from the oven. Get the other half of the sauce you mixed up earlier and apply a good coating of the sauce to the fillets. Return your fillets to the oven to finish cooking.
STEP 9: After the second half of your cooking time expires (4-5 minutes cook time total), remove the pan from the oven. Using a fork, test how easily the salmon flakes apart. Salmon that is properly cooked should have an internal temp of 145 F and flake easily.
STEP 10: Use the chopped green onions to garnish.
STEP 11: Enjoy!!!
Frequently Asked Questions about Miso Ginger Salmon
What is miso?
- Miso is a thick paste made from fermented soybeans. I know it may sound yucky, but it is a staple in Japanese cuisine that adds a great flavor to many soups, salad dressings, and marinades. The post by The Spruce Eats goes into great detail about miso.
What is mirin?
- Mirin is an ingredient that may not be familiar to you but is very common in Japanese recipes.
- Mirin is a sweet Japanese rice wine with high sugar content. The sugar is the result of the fermentation process (no sugars are added). The alcohol content is typically around 12 – 15 percent alcohol by volume. The alcohol will cook off during the cooking process.
- Because of the sweet flavor that mirin adds, it’s is often found in marinades, eel sauce, teriyaki, soy sauce, and sake.
What can I serve with miso ginger salmon?
While I think the traditional choice for a salmon side dish is rice, there are many great options if rice isn’t your thing. In this post, I used green beans and cauliflower as my sides, but here is a great post from delish.com with 30+ side dishes.
How do you store white miso paste?
Miso paste can be a bit expensive, so you’ll want to make sure you store the leftover for a future recipe. You can store your leftover miso in the fridge. Due to its relatively high salt content, it’ll stay good for a long time (a year or so). Also, miso will not freeze solid, so you can store it in the freezer as well.
Does miso paste go bad?
Since miso is made from fermented soybeans and has a high sodium content, miso does not necessarily go “bad.” Miso can lose some of its quality when stored for a long time. The miso I used in this recipe had been in my refrigerator for about 3 months.
What are some good recipes using white miso paste?
As mentioned above, miso is a staple of Japanese cuisine. Dishes such as soups, salad dressings, and marinades are great with miso. I used this same miso recipe as a salad dressing and it was just great. If you are looking for additional recipes, Bon appetit has a great post on 59 miso recipes!
Where can I buy miso paste?
White miso (shiro) paste can be found in the Asian section of most grocery stores. You can also get it from Amazon here. Miso can seem a little on the expensive side, but (as mentioned above) there are lots of great recipes that you can try with it.
How can I store ginger root?
You can store ginger in a zip lock bag. Be sure to push the air out before sealing the bag.
Other fish and seafood recipes you may want to check out:
I hope you and your family enjoy this recipe. Please leave me a comment below and let me know what you think!
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Easy Miso Ginger Salmon
- 2 8 oz salmon fillets (with skin on)
Miso Ginger Marinade/Sauce
- 1/4 cup peanut oil or corn oil (see note below)
- 1/2 apple chopped and seeded gala apple
- 1/2 tsp sesame seed oil
- 1/2 inch chopped fresh ginger root (about 1/2 tsp)
- 1 1/2 tbsp mirin
- 1/2 tbsp soy sauce
- 2 tbsp white miso paste
- 1/2 cup chopped green onions
- Spray a cooking pan with non-stick cooking spray and set aside.
- Add the ingredients for the miso ginger marinade/sauce in your mixer.
- Mix/pulse ingredients for a few minutes until everything is finely blended.
- After the ingredients are blended, put half of the marinade in a separate container We will use this a bit later in the process. Apply the other half of the marinade to each fillet, thoroughly coating each fillet.
- Place salmon fillets in a covered dish and then in the refrigerator for 30 - 45 minutes.
- Remove dish from refrigerator and scrape off excess miso ginger sauce.
- Turn broiler on high. Place the fillets in a cooking pan that you've sprayed with your nonstick cooking spray. Place pan on the top rack of the oven on broil (hi) for 4 - 5 minutes.
- About halfway through the broiling process, remove the cooking pan from the oven. Get the other half of the sauce you mixed up earlier and apply a good coating of the sauce to your fillets. Return your fillets to the oven to finish cooking.
- After the second half of your cooking time expires (4 - 5 minutes cook time total), remove the fillets from the oven. Using a fork, test how easily the salmon flakes apart. Salmon that is properly cooked should have an internal temp of 145 F and flake easily. Thicker fillets may require a few more minutes under the broiler.
- Use the chopped green onions to garnish.
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Original photos from 2019. My how a little experience really pays off!