Ginger Miso Salmon

by Pamela

Ginger Miso Salmon

Sweet and savory miso glaze is the perfect partner for rich salmon, but throw in a touch of fresh ginger and you’ve got yourself something really special. This ginger miso salmon tastes like it took hours to make, but it really only takes minutes to get this delicious, and pretty, meal on your plate.

Sometimes you just don’t want to spend 3 hours making a dinner. Oh who am I kidding…who EVER wants to spend 3 hours making dinner? I don’t even know too many food bloggers that want to do that. Sure, there’s a couple of crazies that do…but we try not to engage them too often. While I don’t have kids pulling me in 6 different directions, I’ve got myself and my husband doing that, so I like a nice easy dinner as much as the next person.

Miso salmon is something I used to get all the time when we’d go out to eat. I had no idea how easy it was to make at home. Now that I do…well, we have miso stuff a lot. That fermented soybean paste is some truly magic stuff. You can literally make soup to nuts (or maybe even some miso peanut butter cookies) with it. CRAZY!!!!

Ginger Miso Salmon and Spring Salad

This ginger miso salmon dinner takes just a few minutes (or a few hours if you want) to whip up. I made up the marinade (minutes to whip up) then plopped the fish in it until dinner the next night. But that’s just because I wasn’t going to have time to do it that night. Otherwise you just plop the fillets (-soapbox-make sure you’re using wild salmon fillets) into the miso marinade and wait about 15 minutes before cooking. Oh, then cooking…how do you want your fish prepared? Grilled? Pan seared? Broiled? Take your pick because you can do it however you like.

I tossed my marinated fillets into a screaming hot pan on the stove top and cooked them on both sides. Grilling would work the same way. If you want to broil them, simply heat up the broiler to about 500-550 degrees Fahrenheit, place the fish skin side down, and cook for about 5-10 minutes or until they are done to your likeness. See? Easy dinner.

Rather than making a separate salad, I decided to slice up a bunch of fresh, crunchy Spring vegetables and give them another Asian flavored dressing and drop the miso salmon right on top (the flavors go together really well).

See, now you’ve got no excuse for making up a delicious dinner.

Ginger Miso Salmon
Prep time
Cook time
Total time
Miso salmon with a bit of heat from fresh ginger in the marinade gets laid on a fresh Spring salad dressed in rice wine vinegar and sesame oil.
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • Ginger Miso Salmon
  • 4 Tablespoons Miso Paste
  • 4 Tablespoons Mirin
  • 1 Tablespoon Freshly Grated Ginger
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Sugar
  • 1 Pound Center Cut Wild Salmon Fillet
  • Spring Salad
  • ½ Pound Snow Peas (sliced into ribbons)
  • 2 Persian Cucumbers (cut into half moon slices)
  • 4 Radishes (sliced thin)
  • 2 Tablespoons Mirin
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Sesame Seeds
  1. Ginger Miso Salmon
  2. Mix the marinade ingredients together in a wide shallow dish.
  3. Lay the salmon, flesh side down, into the marinade and allow to rest for 15 minutes. If leaving longer, cover and store in refrigerator up to 24 hours.
  4. Heat pan,with a bit of oil in it, over medium high heat.
  5. Once pan is hot, place fish flesh side down and cook until you see that its cooked about ⅓ of the way through.
  6. Turn fish over and cook other side until cooked to your desired doneness.
  7. Spring Salad
  8. Mix all the cut vegetables into a bowl and set aside.
  9. Mix the (wet) dressing ingredients in a small bowl and pour over vegetables and toss to coat.
  10. Spread vegetables onto a large plate.
  11. Top salad with fish then sprinkle top with sesame seeds.
  12. Serve.


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John@Kitchen Riffs June 10, 2015 at 10:38 am

Love this dish! And it’s not one I make at home very often for some reason. Because you’re right, it’s easy! Gotta make sure this gets added to my rotation. 😉 Yours looks wonderful — thanks.

Pamela June 11, 2015 at 8:03 am

Thanks John, I don’t make it often enough either. I’m trying to change up my group of “regular” recipes this year. (New Year resolution. 😉 )

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