Miso Salmon - All the Flavors I Love!
I’ve been playing around with this Miso Salmon recipe for about a week now…adding different ingredients to the marinade and cooking it different ways. This is the best version yet and I know you’ll love it!
This dish combines the umami richness of miso paste with tamari, fresh ginger, and maple syrup, creating a flavorful marinade that compliments the salmon perfectly. The addition of rice wine vinegar introduces a subtle tang, balancing the sweetness of the other ingredients. The salmon is so tender and every bite is full of flavor! Served alongside coconut rice, this meal is a fusion of flavors and textures…great for an easy and delicous weeknight dinner or a special occasion!
I found these dishes on a high shelf in my cabinet and they were the perfect serving pieces for the salmon (these are similar)! I think they came from TJ Maxx many years ago!
Be sure to use Jasmine rice and serve with or without chili crisp…it’s spicy and adds heat and flavor (I love chili crisp and eat it on everything)! You could also add avocado…and a squeeze of lime really adds freshness to the dish.
Miso Salmon
Ingredients
- 1 Recipe coconut rice
- 4 Tablespoons white miso
- 3 Tablespoons maple syrup
- Drizzle of Olive Oil
- 1 Tablespoon freshly grated ginger
- 3 teaspoons rice wine vinegar
- 2 Tablespoons Tamari or Soy Sauce
- 4 (6- to 8-ounce) salmon fillets, patted dry
- Kosher salt and freshly ground black pepper
- 1 bunch scallions, thinly sliced
- Blanched sugar snap peas
- Chili Crunch
Instructions
- Coconut Rice - In a rice cooker or on the stovetop (according to package directions) combine 1 can coconut milk, 1 can (same can the coconut milk came in) Jasmine rice, 1 can water.
- While the rice is cooking, whisk the miso, maple syrup, olive oil, ginger and rice wine vinegar in a small bowl.
- Preheat the oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil and arrange salmon filets on the foil. Season the salmon filets lightly with salt and pepper.
- Spoon the miso sauce over the salmon covering each piece completely. Bake the salmon for 10 - 12 minutes and then turn the oven to broil. Move the salmon to the lower rack and watch closely. Broil the until glossy and charred in most spots, about 5 minutes.
- When the rice is cooked, add a handful of scallions and season with salt and several grinds of pepper. Serve the salmon over the rice and add more scallions, sugar snaps and chili crisp if desired.
I hope you enjoy this easy and flavorful dish! It’s one of our favorites!
And…a few things you might love!
Let me know if you make this!
~XOXO Suzanne