Miso Ginger Salmon (Printable)
Umami-rich miso ginger salmon paired with a crisp sesame cucumber slaw for a fresh, healthy meal.
# List of ingredients:
→ Salmon Marinade
01 - 3 tablespoons white miso paste
02 - 2 tablespoons low-sodium soy sauce
03 - 2 tablespoons mirin
04 - 1 tablespoon freshly grated ginger
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon toasted sesame oil
07 - 4 skinless salmon fillets, 6 oz each
→ Sesame Cucumber Crunch Slaw
08 - 2 cups thinly sliced English cucumber
09 - 1 cup shredded carrots
10 - 1 cup thinly sliced red cabbage
11 - 2 scallions, thinly sliced
12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh cilantro (optional)
→ Slaw Dressing
14 - 2 tablespoons rice vinegar
15 - 1 tablespoon soy sauce
16 - 1 tablespoon toasted sesame oil
17 - 1 teaspoon honey or agave nectar
18 - 1 teaspoon freshly grated ginger
# Steps:
01 - In a mixing bowl, whisk together the white miso paste, soy sauce, mirin, grated ginger, honey, and toasted sesame oil until smooth and well combined.
02 - Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over the fillets, turning to coat all sides evenly. Refrigerate for 15 to 30 minutes.
03 - In a large bowl, combine the thinly sliced English cucumber, shredded carrots, sliced red cabbage, scallions, toasted sesame seeds, and cilantro if using.
04 - In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, and grated ginger. Pour the dressing over the slaw and toss to coat evenly. Chill until ready to serve.
05 - Preheat the oven broiler or grill to high heat. Remove the salmon from the marinade, discarding any excess, and arrange on a lined baking sheet. Broil or grill for 7 to 9 minutes until the fish is just cooked through and lightly caramelized on top.
06 - Arrange a bed of sesame cucumber slaw on each plate and top with a salmon fillet. Serve immediately.
# Expert Advice:
01 -
- The miso marinade doubles as a glaze, so every bite of salmon is packed with deep umami flavor that tastes like you spent hours planning it.
- The cucumber slaw stays crisp and refreshing even after sitting in the fridge, making it perfect for leftovers the next day.
- It comes together in about thirty five minutes from fridge to plate, which means dinner feels special without eating into your evening.
02 -
- Do not marinate the salmon for longer than thirty minutes or the salt in the miso and soy sauce will start to break down the fish and make it mushy.
- Keep an eye on the salmon under the broiler because the honey in the marinade can go from beautifully caramelized to burnt in under a minute.
- Tamari works as a one to one substitute for soy sauce if you need this to be gluten free, but always double check your miso paste label too.
03 -
- Pat the salmon fillets dry with a paper towel before adding the marinade so the glaze adheres properly instead of sliding off.
- Slice the cucumber paper thin using a mandoline if you have one, because the thinner the slices the better they absorb the dressing while staying crisp.