Miso Salmon on Sautéed Spinach (Print Version)

Succulent miso-glazed salmon fillets served on a bed of tender sautéed spinach with fresh ginger, ready in just 30 minutes.

# Ingredient List:

→ For the Miso Salmon

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon sesame oil
07 - 1 teaspoon freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tablespoons olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tablespoon fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tablespoon low-sodium soy sauce
14 - Freshly ground black pepper to taste
15 - Lemon wedges for serving

# How to Make:

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 and well combined.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with miso glaze, coating all surfaces evenly.
04 - Bake salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
05 - While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add sliced shallot, minced garlic, and julienned ginger. Sauté for 1 to 2 minutes until fragrant.
06 - Add spinach in batches, stirring constantly until just wilted. Season with soy sauce and freshly ground black pepper to taste.
07 - Divide sautéed spinach among serving plates, top each portion with miso-glazed salmon fillet, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The miso glaze creates this umami depth that makes you feel like you're eating something far more complicated than it actually is.
  • Everything cooks simultaneously, so you're eating dinner within thirty minutes without any of the stress.
  • Your kitchen will smell incredible, and that alone is worth the effort on a tired evening.
02 -
  • Don't skip drying the salmon—I learned this the hard way when a slippery fillet slid right off my tray and taught me that one small step changes the entire outcome.
  • The glaze will look thin in the bowl but thickens considerably as it bakes, so trust the process even if your instinct says to add more.
03 -
  • If your salmon fillet is thicker than usual, start it in a cold oven and turn the heat to 200°C once it's inside, giving it a gentler bake that prevents the outside from drying before the inside cooks through.
  • Make your miso glaze the night before and store it in the fridge, so on a busy weeknight you can literally just brush and bake with zero stress.
Go Back