Miso-Roasted Salmon

Updated April 25, 2024

Overview

Total Time: 15 minutes active prep + overnight marinating (up to 48 hours)

Prep Time: 5 minutes (active)

Cook Time: 10 minutes (active)

Servings: 4 (4-oz fillets each)

Ingredients

• 3 tablespoons shiro (white) miso or awase (mixed) miso (see Tips for substitutions)

• 2 tablespoons mirin

• 1 teaspoon low-sodium soy sauce (or regular, see Sodium Reduction tip)

• 1 teaspoon avocado or canola oil (plus extra for greasing)

• 1 teaspoon lemon zest (from 1 medium lemon)

• 1 tablespoon fresh lemon juice

• 4 (4-ounce) salmon fillets, preferably skin-on

Equipment

• Shallow non-reactive dish (e.g., glass or ceramic) for marinating

• Rimmed sheet pan

• Heavy-duty aluminum foil

• Basting brush (optional, for even marinade application)

• Meat thermometer (to confirm doneness)

Preparation

Step 1: Marinate the Salmon

In a shallow dish, whisk together miso paste, mirin, soy sauce, oil, lemon zest, and lemon juice until smooth. Add salmon fillets, ensuring both sides are thoroughly coated with the marinade. Cover the dish tightly with plastic wrap or a lid and refrigerate for 12–24 hours (preferably overnight) or up to 48 hours for deeper flavor.

Note: Reserve marinade only if reheating it is safe (not recommended for food safety; discard or compost).

Step 2: Preheat and Prepare the Oven

Preheat oven to 450°F (230°C). Line a sheet pan with aluminum foil and lightly grease the foil with oil to prevent sticking.

Step 3: Bake the Salmon

Remove salmon from the marinade, shaking off excess. Place fillets on the prepared foil, skin-side down (to crisp the skin). Bake for:

• 7 minutes: Medium-rare (internal temp ~125°F/52°C).

• 9 minutes: Medium (internal temp ~130°F/54°C).

Tip: Check doneness with a meat thermometer inserted into the thickest part of the fillet. Remove from oven and let rest 1–2 minutes before serving.

Tips & Variations

Miso Selection

• Shiro miso: Mild, sweet, and rice-based (ideal for beginners).

• Awase miso: Balanced salty-sweet, combining shiro and red miso.

• Substitute: Use red miso (stronger flavor) or white miso (milder) if unavailable.

Sodium Reduction

• Use low-sodium shiro miso and low-sodium soy sauce.

• Halve high-sodium ingredients (e.g., ½ tsp soy sauce instead of 1 tsp) and reduce portion size to 2 oz per serving (4 oz total).

Cutting Technique

For Japanese-style thin strips: Use a ¾–1-inch thick skin-on fillet, scrape scales, then slice at a slight angle into 1-inch-wide strips for larger, thinner portions.

Aluminum Content Note

A 2019 Food Science & Nutrition study found aluminum levels increased 20x in marinated/roasted salmon. For reduced contact, use parchment paper instead of foil (traditional method).

Serving Suggestions

Pair with:

• A Japanese breakfast: Greens, steamed rice, soft-boiled egg, and miso soup.

• A lighter dinner: Quinoa, roasted vegetables, or a vinaigrette-dressed salad.

Chef’s Corner (Feedback)

• “Loved it! Made it last night—delicious and simple. A repeat for sure.”

• “Tasty but not ‘showstopping.’ Cooked on convection broil for 9 minutes (moist and cooked through). For stronger flavor, add extra soy sauce.”

• “Perfect with greens and rice—an easy, healthy meal.”

Enjoy the savory-sweet miso crust and tender salmon!