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 soy bean 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!
Ingredients
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 supermarket!
- 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.
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Miso Grilled Salmon with Herby Potatoes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
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 them in the oven. Serve with zingy herby potatoes and you’ve got a winner of a dish.
There’s no long marinating and if you make the potatoes while the salmon is grilling, you’ll cut the prep time in half!
Remember, if you’re looking for US measurements just use the ‘Units’ section below and click on ‘US’.
Ingredients
For the miso salmon –
- 2 salmon fillets
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 garlic cloves
- 1cm piece of ginger
For the herby potatoes –
- 400g baby potatoes
- 1 cup coriander leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 garlic clove
For the garnish –
- 1 tablespoon toasted sesame seeds
- 1 spring onion, thinly sliced lengthways and put into a glass of cold water (this will make them curl)
- 1 tablespoon coriander leaves, torn
Instructions
- Make the marinade. Start by mixing the 2 tablespoons of miso paste, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 tablespoon of honey in a small bowl. I find using a fork is easiest when you’re trying to mix miso – you can properly break it down this way. Grate the 2 garlic cloves and the ginger straight into the bowl and mix them in. I like grating them in with a Microplane because it’s easy and less messy than chopping or using a garlic press, but you can do it that way too if you like. Set the marinade aside.
- Marinate the salmon. Pat the salmon fillets dry with a paper towel on both sides and place them in an oven-proof dish. Pour over the miso marinade and turn to coat the salmon well.
- Grill the salmon. Turn your grill (broiler) to its highest setting (for me that’s 250C). Transfer the dish to the top shelf of your oven and grill for 7 minutes. Remove from the oven.
- Make the herby potatoes. I like doing this while the salmon is in the oven. Get your baby potatoes into a large pot with 3 tablespoons of salt. Cover with cold water and bring to a boil over high heat. Simmer the potatoes for 13 minutes, until they’re cooked through and can be pierced with a fork. If you’re not sure if they’re ready, get one out and cut into it to check. It should be soft in the middle. Drain the potatoes and set aside to cool slightly. Mix the cup of coriander leaves with 3 tablespoons of olive oil, 2 tablespoons of lemon juice and 2 teaspoons of salt in a large mixing bowl. Grate in the garlic clove (or use a garlic press). Add the potatoes, and give everything a good toss to coat them in the dressing.
- Garnish and serve. Get two plates ready and divide the herby potatoes between them. Place a salmon fillet on top, and spoon the extra marinade at the bottom of the oven dish all over the salmon. Finish with the toasted sesame seeds, torn coriander leaves and curly spring onions.
Notes
The salmon can be served hot or cold. It’s delicious either way, making it a brilliant one for meal prep. It will last for 5 days in the fridge, stored in an airtight container.
You could also flake the salmon from the fillet after cooking and mix it through the potatoes for a delicious potato salad.
The herby potatoes will keep for 5 days in the fridge in a covered container, making them another fab one for meal prepping.
- Prep Time: 5
- Cook Time: 15
- Category: seafood
- Method: grill
- Cuisine: asian
Nutrition
- Serving Size: 1 plate
Keywords: grilled salmon, potatoes
Brilliant receipt, super easy and tasted superb
★★★★★
Ahhh yay I’m so pleased you enjoyed it!! It’s one of my favourites 🙂