Miso Salmon on Sautéed Spinach (Print Version)

Lightly caramelized salmon with savory miso glaze atop wilted spinach seasoned with garlic and ginger.

# What You 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. Brush generously with the miso glaze, coating all sides.
04 - Bake salmon for 10–12 minutes, or until just cooked through and lightly caramelized on top. The fish should flake easily when tested with a fork.
05 - While the 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 and softened.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper. Cook for an additional minute.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges.

# Expert Advice:

01 -
  • Umami-Rich Flavor: The combination of miso and soy sauce provides a satisfying depth.
  • Quick Preparation: A restaurant-quality meal ready in only 30 minutes.
  • Nutrient Dense: Packed with protein from the salmon and calcium from the fresh spinach.
  • Easy Technique: Simple baking and sautéing methods suitable for all skill levels.
02 -
  • Don't Overcook: Watch the salmon closely; it should flake easily with a fork but remain moist in the center.
  • Spinach Prep: Sauté the spinach in batches to prevent it from steaming, keeping the leaves vibrant.
  • Ginger Prep: Using julienned ginger in the spinach provides pleasant, aromatic bites that contrast with the rich fish.
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