Miso Ginger Salmon

I wish I could say that I’ve always been confident when it comes to cooking fish at home.  I wish I could say that, but I can’t.  For years I’ve been terrified of working with fish at home.  Fish is delicate, hard to handle and liable to go awry at any moment.  Leave the fancy seafood to the fancy restaurant chefs.  Fortunately, in an effort to be fearless and incorporate this healthy protein into my diet, I have debunked the myth that fish is too finicky for home cooks.  You too can be a fancy seafood chef, amazing your family and friends alike.


A miso-based ginger glaze coats this tender salmon fillet.  Pairing sweet agave nectar with salty soy sauce and the tang of fresh ginger, this is a flavor packed meal that will impress even the most skeptical dinner guests.  Salmon has a remarkably fast cooking time (less than fifteen minutes), which makes this gourmet meal a viable candidate for your weeknight schedule.  Weeknight seafood gourmet?  Go on …

salmon fillet

Miso paste is very common in Japanese and Asian cuisines.  It is a pale yellow paste of fermented soybeans.  I know it sounds weird, but it tastes oh so delicious.  Ever had miso soup?  This paste is what gives miso soup it’s flavor.  It can be found at Asian markets, a variety of specialty stores or can be ordered online.  Look for it in the refrigerator section!  The glaze whips up in no time and can be stored in the refrigerator for up to a week.  Make a double batch so you’ll have extra ready to go the next time you you in a time pinch.  Use the freshest salmon you can find and you will be a Weeknight Dinner Hero.

making the miso glaze


Miso Ginger Salmon

Cook Time: 10 minutes


1 1/2 pound salmon fillet, skin on, cut into 4 fillets
3 tablespoons light miso paste
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2-3 teaspoons agave nectar or honey
1-2 teaspoon sesame oil
2 tablespoons sweet white wine
1 tablespoon toasted sesame seeds (optional)


- Line a baking sheet with foil and spray with non-stick cooking spray. Preheat oven to 475 degrees and position the rack in the upper third of the oven.
- In a small bowl, combine the miso, soy sauce, ginger, agave, sesame oil and wine with a whisk or a fork.
- In a baking dish, coat the salmon fillets with the miso glaze, turning each piece to cover all sides. Refrigerate for at least 15 minutes or up to an hour.
- Place the salmon fillets on the prepared pan, skin side up. Bake for 2-4 minutes or until the skin becomes slightly crispy.
- Using a slotted spatula, carefully flip each salmon filet over, so that the skin side is down. Bake for an additional 6-8 minutes or until the top is beginning to turn golden and slightly charred in spots.
- Remove from oven. Sprinkle with toasted sesame seeds. Serve hot.

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11 Responses to “Miso Ginger Salmon”

  1. 1
    Joanne — March 7, 2010 7:02 pm

    I used to be seriously afraid of cooking fish as well but salmon really isn’t that hard! This dish looks amazing. Miso is such a good flavoring.

  2. 2
    Cara — March 8, 2010 9:28 am

    This sounds wonderful. I have yet to cook with miso paste but I would really like to try it out!

  3. 3

    I have only recently conquered cooking tilapia…but this salmon seems worth trying! These are beautiful pictures, too!!

  4. 4
    Bonnie — March 9, 2010 10:51 am

    Looks great! Ok, I’m making dinner for friends tonight and this is going to be it. Will post about it on my blog. Wish me luck!

  5. 5
    Mimi — March 10, 2010 12:51 am

    I love the top picture. The food looks so gorgeous

  6. 6
    Ashly — March 14, 2010 4:40 pm

    This looks amazing… I love salmon especially since it has a very distinct flavor and easy to cook and pair with simple sides such as rice and veggies. My mom used to make a miso glazed sea bass this recipe seems to very much remind me of it. I will definitely be trying this recipe. Thanks for posting!!! Btw…LOVE LOVE the gorgeous photos. Looks DELISH!

  7. 7
    Tammy — April 27, 2010 9:28 pm

    Beautiful and very good. I made this tonight with broccoli and couscous. YUM!
    Thank you or the recipe as I often have to throw away my miso paste before I get to use it all……

  8. 8
    sashi — June 25, 2010 6:50 pm

    Hi Kate,

    The salmon looks awesome.Salmon is one of my favorite seafood.Will give your recipe a try

  9. 9
    Stu — April 14, 2011 12:52 am

    I have salmon to do something with tonight.
    Now I know what I’ll try – looks beaut.

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  11. 10
    Grace — May 6, 2012 5:55 am

    I made this tonight for my 15 year old daughter and her best friend. I had two huge salmon fillets so I doubled up on the glaze and dressed one filet for the freezer in the marinade. I have had a bag of miso paste and didn’t really know what to do with it but I knew if I ran a search I would find an idea or two. This was the one I picked and we all LOVED it! It is super simple and very tasty. I am glad I found your site and will be sure to bookmark it!

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