Miso Salmon with Sautéed Spinach (Printable)

Tender miso-glazed salmon over sautéed spinach with fresh ginger, garlic, and shallots. A quick, nutritious dinner ready in 30 minutes.

# What You Need:

→ For the 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

→ For the 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 ounces 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

# How To Make:

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 salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with the miso glaze on all sides.
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 constantly until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among serving plates, top each with miso-glazed salmon fillet, and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The miso glaze creates a caramelized crust that tastes like restaurant-quality cooking but takes less than thirty minutes from start to finish.
  • One pan, minimal cleanup, and you've got a meal that feels indulgent but is actually packed with omega-3s and leafy greens.
02 -
  • Don't skip drying the salmon fillets, because moisture is the enemy of that gorgeous caramelized crust, and it's the difference between glazed and steamed.
  • The glaze will look thin at first, but it concentrates and thickens as the salmon bakes, so trust the process and resist the urge to add more.
03 -
  • If your miso paste has been in the back of the fridge for months, it's still good, but fresher miso has a brighter flavor that really shines in this glaze.
  • The salmon will continue cooking slightly after you remove it from the oven, so err on the side of slightly underdone to avoid dry fish.
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