Miso Salmon on Sautéed Spinach (Print Page)

Flaky salmon with sweet miso glaze over tender sautéed spinach seasoned with ginger and garlic.

# What You Need:

→ For the Miso Salmon

01 - 4 salmon fillets, about 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 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

# Directions:

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 fully combined.
03 - Pat the 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 the 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 until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among plates, top with miso-glazed salmon, and serve with lemon wedges.

# Expert Advice:

01 -
  • Umami-Rich Flavor: The combination of white miso, soy sauce, and mirin creates a deeply savory glaze.
  • Quick & Easy: Ready in only 30 minutes, making it ideal for a healthy weeknight dinner.
  • Nutrient-Dense: Packed with high-quality protein, omega-3 fatty acids, and essential minerals from fresh spinach.
02 -
  • Don't Overcook: Keep a close eye on the salmon; it is best when it remains succulent and slightly translucent in the center.
  • Batch Sauté: If your skillet isn't large enough, sauté the spinach in batches to ensure it wilts evenly rather than steaming.
  • Fresh Ginger: Using freshly julienned ginger for the spinach provides a much brighter flavor than ground ginger.
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