Miso Salmon on Sautéed Spinach (Printable Version)

Umami-rich miso-glazed salmon atop calcium-packed sautéed spinach with fresh ginger. A nutritious, flavorful main course ready in 30 minutes.

# What You'll 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 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 to Follow:

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 well combined.
03 - Pat salmon fillets dry with paper towels. Place them on the prepared baking tray.
04 - Brush salmon fillets generously with miso glaze. Bake for 10 to 12 minutes until 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 freshly ground black pepper.
07 - Divide sautéed spinach among serving plates. Top each portion with a miso-glazed salmon fillet. Serve with lemon wedges.

# Additional Tips::

01 -
  • It tastes like restaurant quality but takes less than half an hour from start to finish.
  • The miso glaze is sweet, salty, and deeply savory all at once, coating the salmon in a way that feels indulgent.
  • Spinach cooks down so fast you'll wonder why you don't make it more often.
  • It's naturally dairy free and packed with protein, omega 3s, and iron.
02 -
  • Don't skip patting the salmon dry, moisture prevents the glaze from sticking and caramelizing properly.
  • Add the spinach in handfuls so it wilts evenly, dumping it all at once makes it steam instead of sauté.
  • Watch the salmon closely in the last few minutes, it can go from perfectly done to overdone fast.
03 -
  • Use a pastry brush or the back of a spoon to apply the glaze evenly, it makes a big difference in how the salmon caramelizes.
  • If your miso paste is very thick, whisk in a teaspoon of warm water to loosen it before mixing with the other ingredients.
  • Toast sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, it brings out their flavor beautifully.
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