Miso Salmon

miso salmon

Salmon is both a quick and easy meal, whether for lunch or a full meal. And this miso salmon is definitely at the top of that list. The only tough part is getting a good salmon, and while that’s generally easier than it once was, getting a really good salmon from Alaska or the northwest coast still can be a problem sometimes. Generally, I try to stay away from farmed salmon, in part because they often use color enhancements to make the fish look better in the case. I get why they do it, but well, it doesn’t sit right with me. 

So when I can get good salmon, the miso salmon is one of those “go to” recipes I often use, because it requires only a little marinade and a bit of time in the oven. At that point, your pretty much done. It’s really fast and gives you plenty of time to focus on a great side dish if you’ve got something special or just want to get a quick meal on the table and be done with it. The marinade does have only one ingredient — the miso — that can be difficult to find, but honestly, with online shopping, it’s really not hard. And the miso can last a long time if kept pretty well in the fridge or the freezer.

Give this a try the next time you need something in a hurry.

Miso Salmon


1/4 cup packed brown sugar

2 Tbsp. low-sodium soy sauce

2 Tbsp. hot water

2 Tbsp. miso (soybean paste)

4 (6-ounce) salmon fillets (about 1 inch thick)

Chopped fresh chives for garnish


    Preheat broiler.

    Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray or a little peanut oil. Spoon miso mixture evenly over fish.

    Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.

    Sprinkle with chives.


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