Miso Salmon with Rice & Greens

This healthy miso salmon recipe is an easy, flavorful dinner that’s perfect for weeknights or special occasions.

Prep Time 25

Cook Time 15

Total Time 40

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 242 kcal

Whisk together the sherry, white miso, pineapple juice, sugar, soy sauce, rice vinegar, oil, and garlic powder in a shallow dish until smooth. Add the salmon fillets, turning to coat them evenly in the marinade. Cover with plastic wrap and refrigerate for 20 minutes to let the flavors soak in.

Preheat your oven to 425°F and position a rack in the center. Line a large rimmed baking sheet with foil and coat it with cooking spray to prevent sticking.

Remove the salmon from the marinade, pat it dry, and transfer it to the prepared baking sheet. Reserve the remaining marinade. Bake the salmon on the center rack for 10 minutes, or until it’s firm to the touch and opaque in the center.

Increase the oven temperature to 450°F. Brush each fillet with 1 tablespoon of the reserved marinade, discarding any leftover marinade. Bake for an additional 5 minutes, or until a thermometer reads 140°F in the thickest part of the fillet and the flesh flakes easily with a fork.

Sprinkle the salmon with sliced scallions and serve immediately. Pair it with rice and a side of steamed or sautéed greens for a balanced, satisfying meal.

Choose Wild-Caught Salmon: Wild-caught salmon has a richer flavor and higher omega-3 content compared to farmed varieties.

Don’t Skip the Marinade: Letting the salmon marinate for at least 20 minutes is key to infusing it with the miso glaze’s bold, savory flavor.

Use a Meat Thermometer: For perfectly cooked salmon, a thermometer ensures you hit that ideal internal temperature of 140°F.

Line the Pan with Foil: This makes cleanup a breeze while protecting your pan from sticky glaze residue.

Looking to switch things up or save some for later? Here are a few ideas:

Ingredient Swaps: Swap pineapple juice for orange juice or maple syrup for the sugar for a slightly different flavor profile.

Make It Gluten-Free: Use tamari instead of soy sauce to keep the recipe gluten-free.

Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold over a salad.

Repurpose Leftovers: Flake leftover salmon into a grain bowl, wrap it in a tortilla with greens, or toss it with soba noodles for a quick lunch.

Here’s the breakdown of key nutrients per serving:

Keyword Miso Salmon