Miso Marinated Salmon

Miso Marinated Salmon

The last time I went to my sister’s house, she sent me home with a five-pound bag of miso. Three little kids in the house she can handle, but ten pounds of miso, that’s what she calls a struggle. Guess that’s what you get when you order miso from the Internet.

Good thing she’s down to five pounds now, and I’m fortunately up five of my own. What would I do without a handheld weight of miso?

Here’s what I am doing with it: Miso Marinated Salmon. After you get the ingredients assembled, this becomes such a simple recipe to execute. Slightly (but only a pinch) sweet and a little salty, this becomes a transformative marinade for salmon. I’m itching to try it out on tofu or on some other protein-based forum.


Though not pictured, I may suggest serving this atop brown rice. You could even snag a Tbsp. or two of the marinade to set aside (before adding the salmon) to drizzle over your rice. That’s an Asian pairing I will be cooking up soon. Considering I’m only ¼ cup down, I think I’ll have plenty of room left for more miso creations.

Miso Marinated Salmon

Any suggestions for how else to use the ingredient?

Miso Marinated Salmon

Serving Size: Serves 2


  • 2 (6 oz) portions of salmon
  • 1/2 tsp. ginger, minced
  • 1/2 Tbsp. soy sauce
  • 3 1/2 Tbsp. light miso paste
  • 1 Tbsp. toasted sesame oil
  • 1/2 Tbsp. honey
  • 1 Tbsp. Mirin
  • 2 Tbsp. lemon juice
  • 1/2 tsp. sesame seeds
  • 2 tsp. chives, chopped


  1. Preheat oven to 400F.
  2. In a medium-large bowl, combine ginger, soy sauce, miso, sesame oil, honey, Mirin and lemon juice. Whisk until smooth, and then drop salmon fillets into the bowl. Make sure they get covered with the marinade, and then let sit, skin-side up, for 30 minutes in the refrigerator.
  3. Line a baking dish with aluminum foil, and lightly spray with cooking oil. Places fillets onto foil. Scoop the ginger from the marinade onto the fillets, and then pour half of the marinade on top of the salmon. Discard the remainder.
  4. Sprinkle the fillets with the sesame seeds, then bake for about 10-15 minutes, or until miso has turned a shade browner and fish is tender and just beginning to become flaky. Remove from oven.
  5. Top salmon with chopped chives, and serve.

Miso Marinated Salmon

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  • Reply
    janet @ the taste space
    March 1, 2013 at 9:55 am

    The great thing about miso is that it keeps for a very long time. Once you start using it, it will be hard to live without it. Just a touch can elevate dips, soups, stir fries, etc.

    I have lots of uses for it on my blog: http://tastespace.wordpress.com/tag/miso/
    I don’t think I could pick a favourite but this is a great miso gravy: http://tastespace.wordpress.com/2011/08/22/oven-baked-sweet-potato-fries-with-freshs-miso-gravy/

  • Reply
    GiGi Eats Celebrities
    March 4, 2013 at 12:43 am

    That salmon looks PRETTY happy! And I have a feeling it would make me VERY HAPPY if I ate it 🙂

  • Reply
    Asparagus with Miso Dressing | Food Fitness Fresh Air
    June 4, 2013 at 5:57 am

    […] that 5 lb. bag of miso I told you I had? Well, I just got around to putting it to use for the 2nd time. Two teaspoons of it, at […]

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