This miso salmon, inspired by the style of Molly Yeh’s cooking, is a weeknight miracle: a sweet-salty-savory glaze of white miso, maple syrup, and soy sauce transforms into a lacquered, caramelized crust while the fish stays buttery and tender. It’s a fast, foolproof dish that looks and tastes far more involved than it is, making it perfect for a special dinner or an easy weeknight meal.
Ingredients
- 4 salmon fillets (6 oz / 170 g each), skin on or off
- 1/4 cup (60 ml) white miso paste
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 2 cloves garlic, grated
- 1 teaspoon (5 g) grated fresh ginger
- 2 tablespoons (30 ml) neutral oil (like canola or grapeseed), for pan-searing
- Optional for garnish: sliced green onions, toasted sesame seeds, and a squeeze of lime
Instructions
- Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the miso, maple syrup, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Place the salmon in a shallow dish or a zip-top bag and pour the marinade over it. Turn to coat evenly. Marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge—don’t go longer, as the salt can start to cure the fish).
- Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Carefully place the salmon fillets in the skillet, skin-side down if they have skin. Cook without moving for 4–5 minutes, until the bottom is golden and crispy.
- Flip the fillets and cook for another 3–5 minutes, depending on thickness, until the fish is just cooked through and flakes easily. The internal temperature should read 145°F (63°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for fish.
- If you like a thicker glaze, spoon some of the pan juices over the fillets during the last minute of cooking. Remove from the skillet and let rest for 2 minutes.
- Serve hot, garnished with green onions, sesame seeds, and a squeeze of lime if desired.
Tips
- Don’t over-marinate: The miso and soy will start to cure the fish if left too long, making the texture mealy. Stick to 15–30 minutes.
- Use white miso: It’s sweeter and milder than red or brown miso. If you only have red miso, use half the amount and add a little extra maple syrup.
- Skin-on vs. skinless: Skin-on fillets are easier to flip and the skin gets deliciously crispy. If using skinless, be extra gentle when flipping.
- Pat dry before searing: Excess marinade on the surface can cause the fish to steam instead of sear. Pat the fillets lightly with a paper towel just before placing them in the pan.
Serving Suggestions
Serve the salmon over steamed jasmine rice or soba noodles with a side of quick-pickled cucumbers or sautéed bok choy. The sweet-salty glaze also pairs beautifully with roasted asparagus or a crisp green salad with a sesame-ginger dressing.
Variations
- Broiled version: Instead of pan-searing, place the marinated salmon on a foil-lined baking sheet and broil for 6–8 minutes, until caramelized and cooked through.
- Spicy kick: Add 1 teaspoon of sriracha or chili crisp to the marinade for a spicy-sweet glaze.
- Honey instead of maple: Swap the maple syrup for honey or brown sugar for a different sweetness profile.
- Citrus twist: Add 1 tablespoon of orange juice or yuzu juice to the marinade for a bright, fruity note.
Storage and Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place the fillets in a skillet over medium-low heat with a splash of water, cover, and warm for 3–4 minutes, or microwave on medium power in 30-second intervals until just heated through. Avoid overheating, which can dry out the fish.
Frequently Asked Questions
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before marinating. Frozen salmon may release more water during cooking, so be sure to use a hot pan.
Can I bake this instead of pan-searing? Absolutely. Preheat the oven to 400°F (200°C) and bake the marinated salmon on a lined baking sheet for 10–12 minutes, until it reaches 145°F (63°C). For extra caramelization, broil for the last 1–2 minutes.
What if I don’t have miso paste? You can substitute with a combination of soy sauce (reduce to 1 tablespoon) and a little extra maple syrup, plus a teaspoon of tahini or peanut butter for umami. It won’t be identical but will still be delicious.
Is it safe to marinate fish at room temperature? For this short 15-minute marinade, it’s fine. If you plan to marinate longer, keep it in the refrigerator and take it out 10 minutes before cooking to take the chill off.
Can I grill this salmon? Yes, grill over medium-high heat for 4–5 minutes per side, brushing with extra marinade during the first few minutes. Use a grill basket or foil to prevent sticking.
How do I know when the salmon is done? The flesh should be opaque and flake easily with a fork. For accuracy, use an instant-read thermometer: the thickest part should read 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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