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Sense & Edibility's Miso-Ginger Salmon

Miso-Ginger Salmon- Quick & Easy

Use wild salmon whenever possible. See notes for a variety of cooking methods for this quick and easy dish
Course Mains
Cuisine Asian
Keyword miso, quick, salmon
Prep Time 10 minutes
Cook Time 10 minutes
resting time 5 minutes
Total Time 20 minutes


  • 1- 1 1/2 pounds wild salmon (preferably sockeye or chinook)
  • 3 cloves garlic, peeled
  • 1 inch piece of fresh ginger, peeled
  • 2 heaping tablespoons white miso
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced (white and green part) plus more for garnish
  • 1 tablespoon toasted sesame seeds plus more for garnish
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon vegetable oil

Optional Accompaniments

  • 4 cups steamed white (or brown) rice
  • prepared kimchi
  • pickled daikon radish
  • enoki mushrooms
  • chopped cilantro


Remove Pin Bones from the Salmon

  • Feel the flank of salmon to locate any pin bones that may remain.  
  • Use your finger to lift the pin bone to expose the very tip of it, then use a pair of tweezers to grab ahold of the bone and pull the pin bone out in the direction it's pointing. Don't pull it straight up because that will tear the flesh from the salmon. Once you've removed the bone, place it on a napkin or paper towel to discard later.
  • Cut the salmon flank into 4-6 serving portions, then set aside while you prepare the marinade.

Prepare the Miso-Ginger Marinade

  • Use a microplane to grate the ginger and garlic into a small mixing bowl.
  • Add the miso, soy sauce, sesame oil, thinly sliced green onion, sesame seeds, sake and mirin to the bowl. 
  • Whisk all the ingredients together to create a thick sauce.

Marinate, then Cook the Salmon

  • Place the salmon filets into a baking dish, then pour the miso-ginger marinade over them. Be sure to allow the marinade to go under the filets as well. 
  • Put the dish into the fridge and allow the fish to marinate for no longer than 30 minutes. 
  • Preheat a large, well-seasoned, cast iron skillet over medium-high heat to get it very hot. Once you feel the heat radiating off of the surface of the pan- just before it begins to smoke-add the vegetable (or other high-heat oil) to the pan. 
  • Once the oil is in the pan, carefully, lift the pan and swirl it to coat the entire surface of the pan in oil. 
  • Add the salmon filets flesh side down, pressing to make sure the entire surface makes contact with the pan, and sear them for 3-4 minutes.
  • Use a fish spatula, or other thin, metal spatula to flip the salmon on to the skin side and sear for4-5 minutes to get that salmon skin extra-crisp. 
  • Once the salmon is cooked, remove it to a plate to rest for a couple of minutes, which allows the inner juices to resettle. Garnish with scallions and sesame seeds, if you wish.
  • Serve on a bed of steamed rice and accompanied with kimchi, pickled radish, mushrooms, more scallions and sesame seeds, and chopped cilantro. Enjoy while hot. 


If you're not a fan of pan-seared salmon:

Bake: the filets in a preheated 450°F degree oven for 10-12 minutes. (You won't get that crispy skin with this method)
Grill: on a grill preheated to medium and lightly oiled, for 6-8 minutes per side.
Steaming:  not recommended. 
Leftovers are good for 48 hours. Store the leftover fish in an food storage container in the fridge and reheat, until warmed through, in the oven or microwave.