Miso Salmon on Sautéed Spinach (Printable View)

Succulent miso-glazed salmon fillets served atop tender sautéed spinach with aromatic ginger and garlic.

# What You’ll 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 Make It:

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, tossing to combine evenly.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve immediately with lemon wedges on the side.

# Best Practices:

01 -
  • The miso glaze transforms ordinary salmon into something extraordinary with minimal effort
  • This dinner comes together in 30 minutes but tastes like you spent hours planning it
  • Leftovers reheat beautifully for tomorrow lunch, though my family rarely leaves any behind
02 -
  • Miso paste varies in saltiness between brands, so start with less soy sauce and add more after tasting
  • The glaze will burn if left too long under the broiler, so keep a close eye during those final minutes
03 -
  • Pat the salmon completely dry before brushing on the glaze so it sticks instead of sliding right off
  • Let the glaze sit on the salmon for 15 minutes before baking if you have time for even deeper flavor penetration
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