A perfectly cooked piece of salmon is one of my absolute favorite things in the world. Hardy, flaky, and lusciously moist throughout, salmon is a delight on its own, but if you’re looking for a recipe that takes our favorite pink fish to new heights, today’s Miso Marinated Salmon has got you covered.

Our Miso Salmon features a delicious blend of savory and spicy flavors, with rich umami depth. The marinade uses a base of soy sauce and miso paste, with ginger and garlic as aromatics, soy sauce for umami depth, a dash of nuttiness courtesy of sesame oil, and just a hint of spice from Korean red pepper. The marinade comes together in just minutes, and can easily be tweaked to meet your preference. Best of all this salmon is super simple to prepare and makes a delicious entrée for dinner or a hardy lunch.

Now, without further delay, let’s get to it. Read on for a complete ingredient checklist, pairing suggestions, tips on picking salmon, and a printable recipe card.

What to Expect – Recipe Overview

Taste and Texture:

Our Miso Marinated Salmon combines savory and spicy flavors, with a nice tangy or citrusy background. The miso paste is front and center, providing umami depth along with the soy sauce, while the white wine and vinegar add bright acidity with just a hint of citrus. Meanwhile, the sesame oil provides a warm nutty background, complemented by the aromatic bite of ginger and garlic. Korean red pepper flakes introduce a gentle heat and light smokiness. The salmon itself is flaky and moist throughout, with a hardy mouthfeel.

Difficulty Level:

Straightforward, and fairly simple, making it accessible to beginner home chefs, in my opinion. All this recipe entails is mixing a marinade, letting the fish sit in the marinade, and then cooking the salmon in a cast iron pan for about ten minutes. As far as fish dinners go, it hardly gets any simpler than that.

Pairings:

Our Miso Salmon pairs deliciously with a variety of sides. Here are some of my favorites:

Sushi Rice, Jasmine Rice, or Quinoa: Any of these grains would play beautifully with the fish, as they would absorb the juices and marinade, providing the pillowy backdrop for the salmon. You might also opt for a rice and bean salad. [LINK: https://livingthegourmet.com/2022/01/three-bean-rice-salad.html ]
Stir-fried or Steamed Vegetables: Opt for things like snap peas, bok choy, broccoli, or carrots.
Fresh Cucumber Salad: Sliced cucumbers with a light vinaigrette would deliciously complement today’s salmon.
Pickled Vegetables: Kimchi or other tangy pickled vegetable options would providea delicious contrast to the salmon.
Noodles: Udon, soba, or rice noodles tossed with a spicy dressing or peanut sauce would all pair nicely.

Ingredient Checklist – Everything You’ll Need

For the Salmon:

2¼ lbs. of salmon filet
- Tip: See below for tips on picking the best salmon every time.
- Substitution: This recipe also works with tuna steaks, shark, cod or halibut, if preferred.
Fresh scallions, chopped
- Tip: As always, I suggest using both the green and white of the scallions.
- Substitution: Chives, leeks, or onions are all decent substitutes.
Sesame seeds for garnish
- Tip: Toast the sesame seeds lightly in a dry pan for enhanced flavor.
- Substitution: Use black sesame seeds or omit if preferred.

For the Miso Marinade:

2 tbs. miso paste
- Tip: White miso paste is milder, while red miso paste has a stronger, deeper flavor.
- Substitution: Use soy sauce or tamari for a different flavor profile.
1 tbs. apple cider vinegar
- Tip: Adds acidity and a slight sweetness to balance the marinade.
- Substitution: Use rice vinegar or white wine vinegar as alternatives.
2 tsp. sesame oil
- Tip: Adds a nutty aroma and flavor; use toasted sesame oil for a richer taste.
- Substitution: Olive oil or peanut oil can be used, but will change the flavor profile.
1 tbs. soy sauce
- Tip: Use low-sodium soy sauce if you are watching your salt intake.
- Substitution: Tamari or coconut aminos can be used for a gluten-free option.
2 tbs. white wine
- Tip: Enhances the flavor and helps tenderize the salmon.
- Substitution: Dry sherry or sake can be used as alternatives.
1-inch piece of fresh ginger, grated
- Tip: Peel the ginger with a spoon for easy removal of the skin.
- Substitution: Use ½ tsp. ground ginger if fresh ginger is unavailable.
2-3 garlic cloves, grated
- Tip: For this recipe, I suggest grating the garlic for maximal release of juices and to ensure even distribution.
½ tsp. sugar
- Tip: Sugar helps balance out the acidity and bind the flavors of the marinade.
½ tsp. Korean red pepper flakes
- Tip: For mild heat and a gentle smoky flavor.
- Note: Feel free to adjust to your spice preference.
- Substitution: Regular red pepper flakes or a pinch of cayenne both work as substitutes, though neither bring the mild smoky elements in the Korean red pepper.
¼ tsp. coarse black pepper
- Tip: As always, I do suggest freshly ground pepper for the best aromatics.
- Substitution: Feel free to use white pepper if you prefer a milder flavor.
Notes:
- Marinating Time: An hour minimum. Overnight, however, will give the best results.
- Cooking Tip: I’m using a large cast iron pan, but a cast iron griddle, stainless steel pan, or copper will all work just fine.
- Garnish Tip: Italian parsley, fresh scallions, chives, or any assortment of leafy herbs all work well as garnish. Mix and match to find what you think is appealing. Get creative!

Selecting the Perfect Salmon – Tips and Notes

Freshness First:
- Smell: Clean and ocean-like is how fresh salmon should smell. Sour, earthy, and rancid, are big red flags.
- Appearance: Salmon should be firm to the touch, and moist and shiny in terms of appearance. If the flesh appears dry or shows any discoloration, those are signs of decay.
Types of Salmon:
- Wild-Caught vs. Farm-Raised: Wild salmon will usually have a more intense, more discernably ‘salmon’ flavor, with better marbling, than its farm-raised counterpart. Wild will also usually have a deeper pink coloration. That said, farm-raised is more reliably available, and often markedly more affordable. There is also some debate that farm-raised is more sustainable.
- Varieties: The most common types of salmon available include King/Chinook, Sockeye, Coho, and Atlantic salmon. King salmon is often described as rich and buttery, Sockeye as being firm and flavorful, while Coho is milder and more delicate. Atlantic salmon is most commonly available as farmed salmon, and is often described as having a milder taste than its counterparts.
Packaging:
- If buying pre-packaged salmon, be sure to check for liquid in the package, and this includes droplets. Droplets, especially, can indicate that the fish is not fresh, but has instead begun to decay. Also, the packaging should be tight, as well as free of any punctures, tears, or leaks.
Skin:
- If the skin is attached, it should be shiny and firm, as opposed to slimy and mushy. While a little bit of slime or ‘slickness’ is natural on fish skin, an overly slimy texture indicates that the fish is well on the road to decay.
Fillets vs. Steaks:
- Fillets: These are long cuts from the sides of the fish, and typically have no bones. Fillets are ideal for grilling, baking, or pan-searing.
- Steaks: Cross-sectional cuts, that are typically hardier and thicker than fillets. The downside to steak is that these cuts include a portion of the spine and other bones. These are great for grilling or broiling, or if you simply prefer a hardier piece of fish.
Frozen Salmon:
- Okay, let’s get this one out of the way – all fish starts off as frozen fish. There’s no getting around it. This is a good thing, and the quicker the fish was frozen after being caught, and the longer it remained frozen before finding its way to the display case of your local market the better. That said, since rapid freezing after catching is preferable, be on the lookout for flash-frozen salmon, as flash-freezing is best for preserving the texture and flavor. Avoid packages with signs of freezer burn, such as ice crystals or discoloration.
Don’t bother your Fishmonger:
- Asking your fishmonger if the fish on display is ‘fresh’ is pointless at best, and insulting at worst. First off all, as mentioned above, it’s all been frozen and defrosted anyway. Second, if you have an honest fishmonger, he or she won’t be displaying low quality fish to begin with. Third, if you have a dishonest, lazy, or inept fishmonger, they’ll likely assure you the fish is good even if it isn’t. Instead, find a market that you trust to display good fish. Only ask the fishmonger what he or she recommends, or if your are inquiring about a specific cut or type of fish.
Size of the Cut:
- For fillets, you want even thickness to ensure consistent cooking. Remember, larger fillets can always be cut into smaller portions, but uneven thickness can lead to overcooking or undercooking parts of the fish.