The perfect weeknight salmon dinner! Broiled ginger miso salmon has become a weeknight staple around here. The salmon is broiled to perfection so it has tons of color on the outside but still maintains that perfectly tender center where it just falls apart when you flake it with a fork. It’s ladened with delicious umami flavor from the combination of soy sauce and white miso paste. The veggies are sautéed in a hint of butter so they’re perfectly al dente and tossed in that ginger miso marinade for the last few seconds of cooking. This meal will make the whole house smell delicious, but it’s easy enough to put together on a weeknight and fancy enough to serve company or to put together for a special occasion. The fam won’t believe you didn’t just pick up the phone and order takeout. My ginger miso salmon is almost better than any salmon I’ve had at a restaurant. Maybe I’ve just been unlucky with my salmon dinners, but this is some good, good salmon! I know salmon can be really intimidating for a lot of folks. And to be completely honest with you, before this year, I too hadn’t ventured into grilling salmon outdoors or broiling it in the oven. But being stuck indoors on your own 24/7 surely makes you do things you’d thought you’d never try! And I can happily say I’m waltzing out of 2020 with a couple of new skills under my belt. All this to say that if you’re feeling intimidated, give my garlic butter salmon recipe a try first! It will boost your confidence in making salmon at home, and when you ‘graduate’ from that, this broiled miso ginger salmon is calling your name, you can totally do this!
What do you need to make miso ginger salmon at home?
White miso paste: this can be a tricky ingredient to find if your grocery store doesn’t carry too many international’s ingredients. I find that the miso paste is usually kept in a plastic tub in the refrigerated section of your grocery store. Recently, I’ve noticed that they keep it with all the meat substitute products, near the refrigerated tofu and such. You can also purchase it here. Sugar: Just regular granulated sugar will do for this recipe. You can substitute with honey or maple syrup if you’d like.Rice vinegar: balances out the sugar we’re using in the recipe. You can find it in most grocery stores in the international aisle, but it’s also available here. Grated ginger: I like to use fresh ginger for this recipe and just give it a quick grate on my grater. If you don’t have a grater, you can also finely mince the ginger though you’ll probably get some in every bite if you don’t grate it – still delicious with just a little bit more of a gingery punch! Soy sauce: Be sure to use low sodium soy sauce for this recipe so that it doesn’t end up getting too salty. Miso is naturally high in sodium, so if you use regular soy sauce, the marinade will be too salty!Sesame oil: I like to use the toasted kind as it gives the marinade a deep toasted sesame flavor.Salmon: you can use responsibly farm-raised salmon or when if you can find it, wild-caught. I prefer to use salmon that isn’t previously frozen for this recipe. I find that it releases too much water in the oven and never really broils the way that fresh salmon does. Keep in mind that salmon comes in all different thicknesses, so you’ll want to keep a close eye on the salmon as it broils. When in doubt, check the temperature using a food thermometer. You want the salmon to be a minimum of 145ºF.Butter: just a tablespoon to saute the veggies in. This gives the vegetables a delicious flavor. Feel free to use any high heat oil you like if you didn’t want to use butter.Veggies: though you can use just about any kind of veggies you like for this recipe, I like to use the kind that you usually find at a hibachi grill. I’m using zucchini, mushrooms, and onions cut into wedges for this recipe. The ginger compliments these veggies incredibly well and I love the crunch they add!
How to make the best miso ginger salmon and veggies:
How long does it take to broil salmon?
The amount of time it takes to broil salmon will depend on the thickness and weight of your filet. If you’re using a 4-6 ounce filet with a ¾ inch thickness, it will take you in the ballpark of 7-9 minutes. Of course, it also depends on how hot your oven gets on the broil setting. For best results, I suggest preheating the oven on broil for at least 15 minutes before broiling the salmon.
Other salmon recipes you might enjoy:
Garlic Honey Chipotle SalmonGarlic Butter Baked Salmon in FoilPerfect Pan-Seared SalmonCrunch Garlic Lemon Pepper Baked SalmonCreamy Spinach Artichoke Stuffed SalmonSpicy Maple Glazed SalmonSmoked Salmon ChowderSmoked Salmon Breakfast Casserole
