Miso Salmon on Sautéed Spinach (Printable Version)

Flaky salmon with savory miso glaze over tender ginger spinach.

# What You'll Need:

→ 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

→ 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

# Steps:

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 and brush generously with miso glaze on all surfaces.
04 - Bake salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
05 - While salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1 to 2 minutes until fragrant.
06 - Add spinach in batches, stirring continuously until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among plates, top each portion with miso-glazed salmon fillet, and serve with fresh lemon wedges.

# Expert Advice:

01 -
  • Features a perfect balance of sweet, savory, and umami flavors from white miso and ginger.
  • Provides a healthy dose of protein and calcium from the salmon and fresh baby spinach.
  • Goes from prep to plate in just 30 minutes, making it an ideal choice for busy weeknights.
02 -
  • Check the salmon at the 10-minute mark to avoid overcooking; it is done when it flakes easily with a fork.
  • Add the spinach in batches to the skillet to ensure even wilting without overcrowding the pan.
  • Use fresh ginger for both the glaze and the spinach to achieve the most vibrant aromatic profile.
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