Miso Salmon

4 servings


35 minutes

total time


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

1 tablespoon honey or pure maple syrup

1 tablespoon white or brown miso

1 tablespoon rice vinegar

1 tablespoon low sodium soy sauce

1 tablespoon minced ginger

1/4 teaspoon red pepper flakes (optional)

Chopped green onion or cilantro (for serving)

Toasted sesame seeds (optional, for serving)

Cooked brown rice (optional, for serving)



Preheat the oven to 400°F. Line a 9x13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry, then place in the dish skin-side down.


In a small bowl, whisk together the maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.


Spoon or carefully pour half of the mixture on top of the salmon, brushing to evenly coat the tops. Let sit at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerating, let the salmon stand at room temperature for 15 minutes prior to cooking).

Bake the miso salmon for 7 minutes. Remove from the oven, and brush with the remaining marinade. Return the pan to the oven and continue cooking for 6 to 8 minutes more, or until the salmon is opaque and cooked through, and the fish registers 140°F on an instant read thermometer (fish is considered cooked at 145°F, but its temperature will rise as it rests; do not overcook or the fish will be dry). Let the salmon rest for 5 minutes, then serve warm with a sprinkle of chopped green onion or cilantro, sesame seeds, and rice as desired.


Serving Size

1 (of 4)


271 kcal

Total Fat

11 g

Saturated Fat

2 g

Unsaturated Fat

8 g

Trans Fat



94 mg



Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

5 g


35 g

4 servings


35 minutes

total time
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