Need a quick weeknight meal? This super tasty miso grilled salmon comes together in less than 30 minutes. It’s as easy as mixing a quick marinade, pouring it over salmon fillets and throwing in the oven. Serve with zingy herby potatoes and you’ve got a winner of a dish!
Pairing miso with fish isn’t new, and there’s a reason it’s so popular. If you’ve not used miso before, it’s a salty, sweet, savoury fermented soybean paste that just adds a real hit of umami to a dish. I love it with this grilled salmon as it pairs so well with the delicate flavour and just takes things to a whole other level.
This is one of those recipes where once you know how to make it, you can really make it your own and pair the salmon with whatever you like. I’m going for a herby potato salad situation here, but you could serve it with steamed rice, soba or udon noodles, a crunchy slaw or use the salmon in wraps, tacos or in sandwiches. The sky is really the limit!
This recipe uses my go-to miso marinade, minus the olive oil. That’s because salmon is oily enough and I find it doesn’t need it. All the marinade ingredients are cupboard staples or easy to find at the store.
- Miso paste. Go for a white miso paste for this recipe, it’s a little milder and sweeter than other versions. Supermarkets are stocking miso paste more and more, so this should be pretty easy to find.
- Soy sauce. This brings colour and salty savoury goodness that pairs so well with the salmon.
- Rice vinegar. I love using rice vinegar in recipes inspired by Asian flavours, but you could use white wine vinegar or apple cider vinegar if that’s what you have.
- Honey. The savouriness of the miso and soy needs a little sweetness to balance it out. Honey is easy to find and you probably already have some, so that’s why I use it here!
- Garlic and ginger. Both bring freshness and further depth of flavour to the marinade. Try to use fresh cloves and ginger if you can, but garlic granules or ginger paste will be fine if that’s what you have.
How to make it
Start by marinating the salmon. Get miso paste, soy sauce, rice vinegar and honey into a small bowl. Grate the garlic cloves and the ginger straight into the bowl, using either a Microplane or the fine side of your grater. You can also chop them finely or use a garlic press if you prefer. Mix vigorously with a fork (this helps to break up the miso) then set aside. Pat dry the salmon fillets with a paper towel to get them ready to marinate.
Transfer the salmon to an oven dish, then pour over the marinade. You might think there’s a lot of sauce there, but it’s also going to serve a purpose as a finishing glaze once the salmon is grilled, so don’t worry. Because there’s acid (vinegar) in the marinade, you don’t need to leave the salmon marinating in the fridge so you can literally coat it and cook. That’s because over a longer period of time, the acid in the vinegar will start to break down the delicate flesh of the salmon and you’ll end up with sad, soft and mushy fish after cooking. Turn your grill (broiler) to its highest heat (that’s 250C for me) and put the dish in the oven on the highest shelf. Grill for 7 minutes, until the salmon is firm to the touch and the sauce is looking nice and charred.
Spoon some of the sauce in the bottom of the dish on top of the salmon, and then divide between plates to dish up. I’m pairing with a herby potato salad here which I LOVE, but you can serve it however you like. Steamed rice would be lovely!
Got a question?
It will last for 4 days in the fridge in a covered container, so it’s a fab one to meal prep and then serve with different sides throughout the week, or for lunches.
You can! You can cook the salmon and store it in the fridge until you’re ready to serve (it’s delicious cold), or you can make the marinade and prep the salmon fillets, then just coat them in the marinade and grill them when you’re ready. You don’t want to leave the salmon sitting in the marinade for longer than a couple of hours because the acid in the vinegar will start to break down the flesh of the salmon and it’ll end up weird and mushy. The herby potatoes can be made 5 days in advance and stored in the fridge until you need them.
Three other ways to serve the salmon
- Use it as a delicious filling for bao buns.
- Replace the chicken with salmon in these poke bowls.
- Flake into green goddess salad for an extra hit of protein.
Like this recipe? Here are some others you might enjoy!
If you make this recipe let me know in the comment below! I love hearing about how you get on with my creations.Print