Verdict: Simple and spectacular! It doesn’t get easier and more delicious than this 3 ingredient miso marinade.
I was really impressed the first time I made this dish, so much flavour for so little effort! A truly versatile meal: great for a quick weeknight dinner yet impressive enough to save for a special dinner. You can add sake and ginger but it’s such a nice dish, I’ve never felt inclined to add more.
Miso, mirin and sugar is all it takes!
If I have green onions around, I thinly slice them and garnish for extra flavour and to add a pop of colour to the presentation.
Sliced green onions add a pop of flavour and colour.
The cucumber salad included in this recipe is quite nice but I like my salads a little heartier so my favourite way to enjoy this dish is to start with a big salad dressed with Japanese dressing (recipe later this week!).
P.S. It might be the rice lover in me but I love to eat this miso salmon with a mountain of jasmine rice. Add an extra half cup of rice to your cooking process just in case you find yourself in the same mind set.
Easy 3 Ingredient Miso Salmon
Adapted (just a little) from BBC Good Food
Serves: 2 | Prep: 2 min, marinade for about 30 min or overnight | Cook: 11 min
Note 1: You can find miso paste and mirin at the international aisles of your supermarket. I bought the mirin, used it exclusively for this recipe, and just re-purchased a new bottle!
Note 2: The miso marinade turns a darker colour when baked, so the top of the salmon appears lacquered and uncooked after 10 minutes. Run your fork through to the center of the salmon to check for doneness, it should flake easily and be a light pink colour.
- 1 tbsp sugar
- 3 tbsp miso paste (most recommend the light miso for its delicate flavour but I use the dark red miso because that’s the kind I use for miso soup)
- 2 tbsp mirin
- 2 100 g salmon fillets
- Sliced green onion for garnish *optional
- 1 tbsp sake *optional
- 1 tablespoon minced ginger *optional
*Optional Cucumber Salad
- half a cucumber
- 2 tsp rice wine vinegar
- 1 tsp vegetable oil
- pinch of sugar
1. Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Linh’s note: I usually add all the ingredients into a plastic bag, add salmon, zip it up then swish everything around. Less clean up this way. Leave in the fridge for at least 30 mins or, better still, overnight.
Note: After you have marinated the salmon, cook your rice, preferably a nice jasmine rice.
2. Heat oven to 400 F (200C UK oven/fan 180C/gas 6). Use kitchen paper to gently wipe off excess marinade, this step helps prevent the miso marinade from burning. Place the fillets on the baking tray, skin side down. Cook in the oven for 10 – 12 mins until the fish flakes easily and is cooked through.
Note: 11 minutes is usually perfect for ½ inch salmon fillets. If you have beautiful 1 inch thick fillets like the ones found in Canada, 15 minutes should do it.
Serve with the salmon, steamed bok choy, broccoli or edamame beans, and some jasmine white rice.
Optional Cucumber Salad
While salmon bakes, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing.