Recipe Notes

Tips for Miso Salmon

1. Choose the salmon of your choice. Use Sockeye Salmon  or Atlantic salmon, depending on your taste. If using frozen salmon, make sure you defrost it before marinating.
2. It's best to cook the fish with skin on. You don't have to eat the skin, but the skin preserves the fat and flavor.
3. When using miso paste, it's highly recommended to buy organic as it's made from fermented soybeans. If you have the opportunity to find Saikyo miso, use that. It's sweeter and richer than regular miso. If not, just add the brown sugar in the recipe.
4. You can use mirin or sake in place of the vinegar. We have preferred the vinegar version far more, and we tried apple cider vinegar too. Both are great!
5. Before marinating the salmon, make sure to pat the fish dry. This will help the marinade to stick and infuse the fish more.
6. For Broiling, make sure you line your baking sheet with aluminum foil and not parchment paper. The paper will burn.
7. Also check the distance between the rack and the broiler heating element. You want the fish to be about 9 inches far from the heating element. Adjust the rack accordingly.
8. You can keep the miso marinade for upto 6 hours and eve 12. But we prefer just 10 minutes during which the oven is preheating. The marinade is strong enough to infuse the salmon and it will be super tasty!
9. Keep an eye on the fish as broiling cooks super fast. You'll see the char and the fish should flake easily with a fork.
10. If you're using a thermometer, you want the internal temperature to be around 140 degrees F.

What to Serve with Miso Salmon

• Rice. Coconut Rice is a FAVORITE! Also Cilantro Lime Rice.
• Noodles. Soba Noodles either hot or cold. Spicy Ramen Bowl too.
• Veggies. Air Fryer Asparagus, Honey Glazed Carrots or Air Fryer Sweet Potato Fries.
• Salads. Easy Cucumber Salad, Asian Cucumber Salad, Papaya Salad.
• Sauces. Satay Sauce, Chili Oil Recipe, Tahini Sauce.

Can You Marinate the Salmon Overnight?

While you can, we noticed that the salmon becomes too salty. So we prefer minimal marinade times, and the flavor is still rich and satisfying!

How do you know when the salmon is cooked?

If you have a meat thermometer, make sure the temperature is at 135 degrees F-140 degrees F. You can also use a fork test. If the fish flakes easily with a fork, then it's ready.

How to Store Leftovers?

It's best to keep leftovers in an airtight container for up to 4 days. To reheat, simply wrap in foil and air fry for 3-4 minutes at 350 degrees. Alternatively you can microwave the salmon, but we prefer not to.

Baking VS Broiling the Fish --which is better?

Broiling using an infra red direct heat which creates a perfect char and crust on the fish. It's also super fast and efficient. You need to be close to the oven as the fish can trun from cooked to burnt in seconds.  We love broiling, however it's not ideal for every type of fish.

Baking using dry air to circulate around the fish. This can slightly dry the surface, and takes longer in order to achieve a charred color. The fish cooks evenly here and takes a while so you don't need to be extra vigilant.

How long do you broil salmon?

Salmon is best broiled between 8-12 minutes max depending on the thickness of your fish.

Which Fish is best for Miso marinades ?

You need a type of fillet on the higher side of fat. Something like Black Cod, Chilean Sea Bass and of course slamon.

What is Miso?

Miso is a Japanese condiment made of fermented soybeans. It's used to add rich and umami flavors to food. It's added to soups, salad dressings, marinades and more!

There are several types of miso such a white, red or dark. We prefer the white miso which is lighter in color and flavor. And we always buy organic miso.