This miso-baked salmon is salty and sweet, with a deep umami flavor. The salmon, coated with a sweet marinade, is baked instead of broiled, preventing the marinade from burning on top. Fresh scallions round out the flavor.

EatingWell.com, October 2022

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Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Recipe Summary

active:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sherry, miso, pineapple juice, sugar, soy sauce, vinegar, oil and garlic powder together in a shallow dish until smooth. Add salmon fillets, turning to coat with marinade. Cover with plastic wrap and refrigerate for 20 minutes.

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  • Meanwhile, position rack in center of oven; preheat to 425°F. Line a large rimmed baking sheet with foil and coat evenly with cooking spray. 

  • Pat the salmon dry and transfer to the prepared baking sheet. Reserve the remaining marinade. 

  • Bake on the center rack until firm to the touch and opaque, about 10 minutes. 

  • Increase oven temperature to 450°F and remove the salmon from the oven. Brush each fillet with 1 tablespoon of the reserved marinade. (Discard remaining marinade.) Bake until a thermometer inserted into the thickest portion registers 140°F and the fish flakes easily with a fork, about 5 minutes. Sprinkle with scallions.

Nutrition Facts

1 fillet
242 calories; protein 30g; carbohydrates 5g; dietary fiber 1g; sugars 3g; added sugar 1g; fat 10g; saturated fat 2g; mono fat 4g; poly fat 4g; cholesterol 78mg; vitamin a iu 121IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 1mg; folate 40mg; vitamin k 13mg; sodium 338mg; calcium 23mg; iron 2mg; magnesium 44mg; phosphorus 290mg; potassium 732mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 1g; niacin equivalents 17mg; selenium 52mcg.
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