THE RECIPE JOURNAL · Main Course
Miso Marinade Salmon
This flavorful salmon recipe combines savory miso with a touch of sweetness for a deliciously tender and juicy meal. It’s quick to prepare and perfect for a weeknight dinner that feels special without the fuss.
FROM THE KITCHEN • Miso Marinade Salmon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a baking dish, mix together the sake, miso paste, mirin, soy sauce, and brown sugar until smooth. Place the salmon fillets in the marinade and let them sit for about 5 minutes. Then, flip the fillets so both sides get coated. Cover the dish and pop it in the fridge for a couple of hours to soak up all those flavors.
02
Step 2
When you’re ready to cook, take the salmon out of the fridge and let it come to room temperature for around 15 minutes. Remove the fish from the marinade and give it a little shake to get rid of any excess liquid—discard the leftover marinade.
03
Step 3
Heat a large skillet over medium-high heat. Once it’s hot, add the salmon skin-side down and cook for about 4 minutes. Flip the fillets carefully and cook for another 4 minutes, or until the salmon flakes easily with a fork. Serve the fish on a plate and sprinkle some fresh basil on top for a nice touch.
Why you’ll love it
This dish is packed with rich umami flavors from the miso, which perfectly complements the natural sweetness of the salmon. It’s quick to prepare and makes a healthy, satisfying meal that feels both comforting and special.
How to serve
Serve with steamed rice and a side of sautéed greens like spinach or bok choy. A fresh cucumber salad or pickled vegetables also add a nice contrast to the rich flavors.
Storage & leftovers
Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. For the marinade, keep any unused portion in a sealed jar in the fridge and use within a week.
