Miso Salmon with Sautéed Spinach

My tiny apartment kitchen smelled incredible the first time I made this dish on a Tuesday night after work. The miso glaze caramelized so beautifully that my roommate actually poked her head in to ask what bakery was nearby. This recipe became my go-to for weeknight dinners that feel special without requiring hours of prep time.

I served this to my parents during their first visit to my new place, and my dad actually asked if I had secretly taken cooking classes. The combination of sweet miso and fresh ginger creates layers of flavor that make simple salmon feel extraordinary.

Ingredients

• Salmon fillets: Choose pieces with even thickness so they cook at the same rate, and pat them completely dry before glazing
• White miso paste: This fermented soybean paste creates the foundation of umami flavor, and white miso is milder and sweeter than red varieties
• Mirin: Japanese sweet rice wine adds subtle sweetness and helps the glaze adhere to the salmon
• Fresh ginger: Use freshly grated for the glaze and julienned for the spinach to get two different texture experiences from the same ingredient
• Baby spinach: Wash and dry thoroughly, as water on the leaves will make the spinach steam instead of sauté properly

Instructions

Preheat and prepare your baking space:

Set your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup

Whisk together the glaze:

In a small bowl, combine miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth

Glaze the salmon:

Pat your salmon fillets dry with paper towels, place them on the prepared tray, and brush generously with the miso mixture

Bake until caramelized:

Cook the salmon for 10 to 12 minutes until just cooked through and the glaze has turned golden brown and bubbly

Sauté the aromatics:

While salmon bakes, heat oil in a large skillet over medium heat and cook shallot, garlic, and ginger for 1 to 2 minutes until fragrant

Wilt the spinach:

Add spinach in batches, stirring until just wilted, then season with soy sauce and black pepper

Plate and serve:

Divide sautéed spinach among plates, top with miso glazed salmon, and add lemon wedges for squeezing

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This dish has become my signature request for dinner parties because it looks impressive but leaves me free to chat with guests instead of being stuck at the stove.

Making It Your Own

The miso glaze works beautifully on other fish like cod or even on chicken thighs if you prefer poultry. I have used maple syrup instead of honey when cooking for vegan friends, and the result was just as delicious.

Perfect Sides

Steamed jasmine rice absorbs the extra glaze beautifully and rounds out the meal. For a lighter option, serve alongside roasted vegetables or over cauliflower rice for a low-carb version.

Make Ahead Strategy

The miso glaze can be mixed up to three days ahead and stored in the refrigerator. You can also wash and dry the spinach in advance, though wait to cook it until just before serving.

• Set out your salmon 15 minutes before cooking to take the chill off for more even cooking
• Warm your serving plates in the oven while the salmon bakes for restaurant style presentation
• Keep extra lemon wedges handy because guests always want more acid brightness

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This recipe proves that healthy weeknight dinners can be absolutely delicious and deeply satisfying.

Recipe FAQs

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before patting dry and applying the miso glaze. Allow extra time to ensure the fish is fully thawed for even cooking.

→ What can I substitute for white miso paste?

Red miso paste offers a stronger, more intense flavor. Alternatively, use a combination of soy sauce and a small amount of tahini for a similar umami depth, though the flavor profile will differ slightly.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque and slightly translucent in the center for optimal moisture.

→ Can I prepare the miso glaze in advance?

Absolutely. Mix the glaze ingredients and store in an airtight container in the refrigerator for up to one week. Bring to room temperature before using for even coating.

→ Is this dish suitable for meal prep?

Yes, cooked salmon and spinach can be stored separately in airtight containers for 2-3 days. Reheat gently in the oven or microwave to maintain texture and prevent overcooking the fish.

→ What sides pair well with this dish?

Steamed jasmine rice, quinoa, or roasted vegetables like bok choy and carrots complement the flavors beautifully. A crisp white wine such as Sauvignon Blanc balances the richness.