Miso Salmon on Sautéed Spinach

The first time I made miso salmon, I accidentally used red miso instead of white, and the glaze turned out so intense that my husband actually went back for seconds despite his usual skepticism about fish dishes. That happy mistake taught me that miso is incredibly forgiving, and the balance between salty-sweet and umami creates this magnetic quality that pulls everyone to the table.

Last Tuesday, my friend Sarah came over exhausted from work, and I made this for her. She took one bite of that tender, glazed salmon over the ginger-scented spinach and actually stopped talking mid-sentence. Thats the moment I knew this wasnt just dinner anymore, it was the kind of comfort food that makes people feel taken care of without saying a word.

Ingredients

• Salmon fillets: Fresh, wild-caught salmon gives the best flavor and texture, but farm-raised works perfectly fine here
• White miso paste: This fermented soybean paste is the secret weapon, delivering that deep, savory umami that transforms everything
• Mirin: A sweet Japanese rice wine that balances the saltiness of miso, though dry sherry works in a pinch
• Fresh ginger: The aromatic warmth cuts through the richness and adds that characteristic Asian-inspired brightness
• Baby spinach: Quick-wilting and naturally sweet, it becomes the perfect bed for the glazed salmon

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Prepare your oven and workspace:

Preheat oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup

Whisk together the glaze:

In a small bowl, combine miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth

Glaze the salmon:

Pat salmon fillets dry, place on the prepared tray, and brush generously with the miso mixture

Bake to perfection:

Cook for 10 to 12 minutes until just cooked through and the glaze is lightly caramelized and bubbling

Sauté the aromatics:

While salmon bakes, heat oil in a large skillet over medium heat and cook shallot, garlic, and julienned ginger until fragrant

Wilt the spinach:

Add spinach in batches, stirring until just wilted, then season with soy sauce and black pepper

Plate and serve:

Divide spinach among plates, top with glazed salmon, and serve with lemon wedges for squeezing

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My mother-in-law, who rarely compliments anyone cooking except her own, asked for the recipe after trying this at our annual summer dinner. Now it has become our go-to whenever we want to serve something that feels impressive but comes together with zero stress.

Making It Your Own

Sometimes I add a pinch of red pepper flakes to the glaze when I want a little heat, or swap the honey for maple syrup to make it vegan-friendly. The beauty of this recipe is how adaptable it is while still delivering that signature miso flavor everyone loves.

Perfect Pairings

Steamed jasmine rice absorbs every drop of that incredible miso glaze, but quinoa works beautifully if you want extra protein. A crisp Sauvignon Blanc cuts through the richness, and a simple cucumber salad with rice vinegar adds refreshing crunch to balance the warm, savory salmon.

Make-Ahead Magic

The glaze can be whisked together up to three days in advance and stored in the refrigerator, which makes weeknight cooking feel almost effortless. I often double the recipe and keep extra glaze on hand for quick vegetables or even as a marinade for chicken thighs.

• Let refrigerated glaze come to room temperature before using for the smoothest consistency
• If the glaze seems too thick, add a teaspoon of warm water to thin it out
• Leftover salmon keeps beautifully for lunch the next day, served cold over mixed greens

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Theres something deeply satisfying about a recipe that looks and tastes like it came from a restaurant but requires only simple techniques and ingredients you can actually find. This miso salmon has become that dish in our house, the one I turn to when I want dinner to feel special without spending hours in the kitchen.

Recipe FAQ

→ Can I use frozen salmon fillets?

Yes, frozen salmon works well. Thaw completely in the refrigerator overnight, then pat dry before applying the miso glaze for the best results.

→ What type of miso paste should I use?

White miso (shiro miso) is ideal for this dish as it has a milder, sweeter flavor that complements the salmon without overpowering it. Red miso can be substituted for a stronger taste.

→ Can I make the glaze ahead of time?

Absolutely. Whisk the glaze ingredients together and store in an airtight container in the refrigerator for up to one week. Bring to room temperature before using.

→ What can I serve alongside this dish?

Steamed jasmine rice or quinoa makes excellent accompaniments. You could also serve with roasted vegetables, cucumber salad, or miso soup for a complete Japanese-inspired meal.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The glaze should be lightly caramelized and golden brown.

→ Is this dish freezer-friendly?

While best enjoyed fresh, you can freeze the cooked salmon for up to 2 months. However, the spinach is best served immediately as it can become watery when thawed.