Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

Elizabeth Hiser
Source: EatingWell Magazine, Fall 2004

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

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  • Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

  • Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

  • Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

  • Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Tips

Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

337 calories; protein 29.8g 60% DV; carbohydrates 3.8g 1% DV; dietary fiber 0.4g 2% DV; sugars 0.1g; fat 20.1g 31% DV; saturated fat 4.3g 22% DV; cholesterol 78mg 26% DV; vitamin a iu 136.2IU 3% DV; vitamin c 6.3mg 11% DV; folate 39.3mcg 10% DV; calcium 23.8mg 2% DV; iron 0.8mg 4% DV; magnesium 41.5mg 15% DV; potassium 541mg 15% DV; sodium 424.8mg 17% DV; thiamin 0.3mg 30% DV.

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/31/2011
Delicious!! I love this recipe and have made it a couple times to rave reviews. My 4 year-old loves this as well. Make it!! S Fan Fullerton CA Read More
Rating: 5 stars
02/27/2017
This recipe was delicous. I didn't have any miron but I used 1 Tbsp apple cider vinegar 1 Tbsp of water and 1/2 tsp honey as a replacement. I also used a dark miso. I will for sure make this again as I'm always looking for ways to keep salmon interesting. Read More
Rating: 5 stars
10/31/2011
This is now a regular dish in our house! We love to make it for just us or when a group of friends comes over! The Cheesecake Factory has something similar for 1600 cals so to make it even better for an 1/8th of that is stupendous! Abby Woodland Hills CA Read More
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Rating: 5 stars
10/31/2011
I loved it I might use a little less miso next time would definately make again. I substituted dried ginger as I didn't have fresh on hand. Served with sauteed spinach. Anonymous Mpls MN Read More
Rating: 5 stars
10/31/2011
This was delicious! I didn't have mirin so I used rice vinegar and brown rice miso. I served it with steamed broccoli and brown rice and it was a hit with the whole family! I will definitely make it again! Elisa Switzerland Read More
Rating: 5 stars
10/31/2011
It was so easy to find on the website and very easy to prepare. Taste just like what I ate at the Cheesecake factory! Glad I found this website as I will use it many times over and over. Paula Paula San Antonio TX Read More
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Rating: 5 stars
10/31/2011
Truly excellent. Made it for the family tonite to rave reviews. The sesame seeds and cilantro made it! Thanks Jon Shelburne VT Read More
Rating: 2 stars
10/19/2016
I wanted to love this recipe but unfortunately nobody in my family (including me) liked it. The main comment was that it was way over-seasoned. I think a very light basting of the fish might work before broiling but there are a lot of flavors competing and really you just want the taste of the fish coming through. Read More
Rating: 5 stars
09/16/2019
This was delicious. I paired it with charred, garlic broccoli, and it was perfect. I didn't make any changes to the recipe. Read More