This spicy Miso salmon recipe is one of those dinners you’ll crave time and time again. It’s simple to make, packed with umami flavors, broils into the most beautiful chef style salmon dinner.
The insanely umami rich spicy miso glaze and the flavorful caramelization top from broiling, might just be my new favorite way to cook salmon. This incredible recipe is inspired by the world famous Miso Black Cod recipe created by Nobu. We made a few swaps, but kept the integrity of all the classic Japanese flavors; ginger, miso, mirin, sesame oil, garlic and soy sauce. Just be sure not to over cook the salmon. Salmon can go from perfect done to dry and blah very quickly.
Ingredient Highlights
- Salmon: You’ll need 4 salmon filets for this recipe, preferably center cut. Any variety of salmon will work with this recipe, including sockeye, coho, or king salmon.
- White miso paste(Shiro): Traditional miso is made from fermented soybeans, salt, and a grain, like rice or barley. White miso (shiro miso)is my preferred choice as ts mild and perfect for glazes, sauces and marinades and dressing.
- Aromatics: garlic, ginger, shallot and chili crisp, add the essential Japanese flavors we love.
- Marinade/Sauces: Mirin, soy sauce, sesame oil.
- Sweetener: A little sweetness balances the saltiness and helps caramelize the glaze beautifully. Honey or maple syrup are my top choices.
HOW TO MAKE SPICY MISO SALMON
STEP ONE: Combine the glaze ingredients: whisk together the white miso paste, grated ginger, garlic mirin, chopped shallot, honey, soy sauce, chili crisp and sesame oil.
STEP TWO: Place the salmon pieces in a shallow oven safe dish( you may line it with a parchment paper). Set aside about 2 tablespoons of the marinade in a separate bowl for the final glaze, then brush the rest over the salmon. Marinate in the fridge for 30 minutes to 1 hour.
STEP THREE: Preheat the oven to the broiler setting. Place the rack 5 to 6 inches below the broiler. Broil for 8 to 10 minutes, depending on the thickness of the fillets. The tops should be slightly charred, and the inside just cooked through. While the salmon is still hot, brush it with the reserved glaze for an extra hit of flavor. Sprinkle with toasted sesame seeds.
WHAT TO SERVE ALONGSIDE THIS RECIPE
One of our favorite side is the pram crusted Brussels sprouts, recipe follows. Also a house favorite Sesame Ginger Fried Rice or Japanese mushroom fried rice make a hearty meal. For a lighter option Roast Lemon Parm Broccoli or Asian cucumber salad make an excellent pairing.
Spicy Miso Salmon
Equipment
- Oven safe Baking Dish
- Parchment lined baking tray
Ingredients
- 1½ lbs salmon filet
- ¼ cup mirin
- ¼ cup white shiro miso
- 1 tsp grated ginger
- 1 tsp grated garllic
- 1 small shallots finely chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp maple syrup or honey
- 1-2 tbsp chili crisp or to suit your heat palate
- toasted sesam seeds to garnissh
Parm Roasted Brussels Sprouts
- 1 lb Fresh Brussel Sprouts
- ¼ cup freshly grated parmesan cheese
- sea salt as needed
- freshly cracked black pepper
- e.v olive oil to coat
Instructions
- Combine the glaze ingredients: whisk together the white miso paste, grated ginger, garlic, mirin, shallot, honey, soy sauce, chili crisp and sesame oil.
- Place the salmon pieces in a shallow oven safe dish( you may line it with a parchment paper). Set aside about 2 tablespoons of the marinade in a separate bowl for the final glaze, then brush the rest over the salmon. Marinate in the fridge for 30 minutes to 1 hour. While the salmon marinates roast the brussels sprouts, recipe follows.
- Preheat the oven to the broiler setting. Place the rack 5 to 6 inches below the broiler. Broil for 8 to 10 minutes, depending on the thickness of the fillets. The tops should be slightly charred, and the inside just cooked through. While the salmon is still hot, brush it with the reserved glaze for an extra flavor. Sprinkle with toasted sesame seeds.
- Serve with suggested recipes above.
Parm Roasted Brussels Sprouts
- Preheat the oven to 375 ℉.
- Trim and cut the Brussels sprouts in half if they're large.
- Coat the sprouts with olive oil, sea salt and black pepper. Place therm on a parchment lined baking sheet. Roast the sprouts for about 12 minutes.
- After 12 minutes or when the sprouts look soft and brown around the edges, remove the tray from the oven and sprinkle parmesan cheese all over the Brussels sprouts.
- Place it back in the oven. Roast for another 5-7 minutes until the cheese has melted and turns slightly golden. Keep a watchful eye one the cheesy sprouts as they go from perfectly golden to char/ burned very quickly. Remove from the oven and serve.
This was an absolutely amazing meal. The parm roast Brussels sprouts were just perfect with the salmon.
Im so happy you enjoyed the recipe Nadia.