Miso Salmon with Sautéed Spinach (Print Version)

Succulent salmon glazed with miso atop sautéed spinach with ginger and garlic.

# What You'll Need:

→ For the Miso Salmon

01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 2 tbsp white miso paste
03 - 1 tbsp mirin (or dry sherry)
04 - 1 tbsp low-sodium soy sauce
05 - 1 tbsp honey or maple syrup
06 - 1 tsp sesame oil
07 - 1 tsp freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tbsp olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tbsp low-sodium soy sauce
14 - Freshly ground black pepper, to taste
15 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray and brush generously with the miso glaze.
04 - Bake salmon for 10-12 minutes, or until just cooked through and lightly caramelized on top. The internal temperature should reach 145°F.
05 - While salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1-2 minutes until fragrant.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges.

# Expert Tips:

01 -
  • The glaze transforms into a sticky savory coating that people will think came from a restaurant kitchen
  • You get complete protein and greens in one gorgeous colorful plate
  • The whole meal comes together in under 30 minutes with almost zero active cooking time
02 -
  • Miso paste varies in saltiness between brands, so taste your glaze before applying and adjust honey if needed
  • Overcooking salmon will make it dry, so remove it from the oven when it still looks slightly underdone in the center
  • Spinach releases water as it cooks, so work in batches rather than overcrowding the pan
03 -
  • Broil the salmon for the final 30 seconds if you want extra caramelization on the glaze
  • Squeeze fresh lemon juice right before serving to wake up all the flavors
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