Miso Ginger Salmon (Quick and Easy Recipe)

This miso ginger salmon recipe is a flavorful, umami dish that combines healthy salmon with savory white miso, ginger, tamari sauce, and a touch of sweetness with maple syrup. It’s topped with a creamy miso ginger sauce that’s the perfect balance of salty, tangy and slightly sweet flavors. This miso ginger salmon is perfect for a busy weeknight dinner that your whole family will love. 

Why You’ll Love This Recipe

If you’re looking for a flavorful, nutrient-packed meal that’s both satisfying and nourishing, you will love this miso ginger glazed salmon recipe. The salmon provides a great source of omega-3 fatty acids, which support heart health, brain function, and reduce inflammation—making it especially beneficial for those managing conditions like PCOS or insulin resistance. 

It’s also an excellent source of high-quality protein, helping to maintain stable blood sugar levels, keep you feeling full and support muscle recovery. Plus, salmon is one of the best natural sources of vitamin D, a hormone and nutrient that’s crucial for immune function, bone health, and hormone regulation.

Beyond its health benefits, this dish is absolutely delicious. The white miso and ginger marinade creates the perfect blend of sweet and umami flavor, while the creamy miso ginger sauce adds a deeper flavor to your entire dish. 

This miso ginger salmon may seem like it has a lot of ingredients, but many are repeated in the sauce! In reality, it uses just a few simple ingredients, making this meal feel gourmet with minimal effort. It’s perfect for a weeknight dinner that’s quick to prepare yet special enough for entertaining. 

Ingredients Needed for Miso Ginger Salmon 

This miso ginger salmon recipe uses ingredients that are easy to find at most grocery stores. Here’s what you’ll need.

For Salmon + Marinade:

• Salmon – you’ll need 2 salmon fillets for this recipe. The type of salmon you use will come down to preference. I usually use Atlantic salmon but I’ve also made this recipe with sockeye salmon. You can use either frozen or fresh salmon. If you decide to use frozen salmon, I recommend defrosting it beforehand in the fridge.

• White miso paste – this is a fermented soybean paste. This ingredient is sometimes a bit more difficult to find since not every local grocery store will carry it. If you’re having trouble finding it in store, you can usually order white miso paste online or you can substitute another type of miso like yellow miso or red miso. 

• Tamari sauce – a gluten-free soy sauce alternative, this adds a savory and umami flavor to the dish. I usually opt for reduced-sodium tamari sauce since it still has quite a bit of sodium in it. You can also substitute regular soy sauce, or better yet: low sodium soy sauce. 

• Maple syrup – this adds a bit of sweetness to this dish to balance out the salty flavors. 

• Rice vinegar – I recommend choosing unseasoned rice vinegar to keep the added sugars down. 

• Ginger – you’ll use some freshly grated ginger in this recipe. If you don’t use ginger often, you can freeze the leftover ginger root for the next time you’ll use it. 

• Sesame oil – this oil is a staple in Japanese cooking and adds a nutty flavor to your dish. If it’s not already, I think it’s a worthwhile pantry staple.  

• Garlic – fresh garlic cloves add that zesty flavor you’re probably familiar with. If you don’t already, I highly recommend getting a garlic press. 

• Green onion – used for garnish and to add a bit of color to the dish.

For Creamy Miso Ginger Sauce:

• White miso paste

• Peanut butter – this adds texture and creaminess to the miso ginger sauce. It also adds healthy unsaturated fats, vitamin E, and manganese. 

• Tamari

• Rice vinegar (unseasoned)

• Maple syrup

• Ginger

How To Make It

While the ingredient list may feel long, this dish is actually an easy meal to put together. Here’s how you’re going to make your miso ginger salmon. 

Preheat the oven to 400 degrees Fahrenheit.

Make the miso-ginger marinade. First, make your marinade by mixing together the miso-ginger marinade ingredients: white miso paste, tamari sauce, maple syrup, rice vinegar, ginger, sesame oil, and garlic. 

Marinate your salmon. Add your salmon fillets to a shallow bowl or ziploc bag and pour the salmon marinade over the top of the salmon. Ensure they’re covered with marinade and allow to marinate for at least 30 minutes. 

Make the creamy miso ginger sauce. While the salmon is marinating, make your creamy miso ginger sauce. In a small bowl, stir together the ingredients for the creamy miso ginger sauce: white miso paste, tamari sauce, unseasoned rice vinegar, maple syrup, and ginger. Set aside.

Bake your salmon. Place salmon fillets skin side down onto a parchment paper lined baking sheet or into a baking dish. If you have any excess marinade, you can brush or pour it on top of the fish. Bake in the preheated oven for 12 to 15 minutes depending on the thickness of the salmon fillets. The salmon should flake easily when it’s done cooking, or, you can use a food thermometer to ensure the internal temperature is 145 degrees Fahrenheit. 

Serve. Remove cooked salmon from the oven rack and transfer to a plate. Serve with cooked rice, edamame, and sauteed broccoli. Add creamy miso ginger sauce and sliced green onions to the dish and enjoy!

Leftovers can be stored in an airtight container (or wrapped tightly in plastic wrap or aluminum foil) in the refrigerator for up to 3 to 4 days. 

Tips, Variations, + Substitutions 

• To make this a balanced meal, serve with rice, edamame, and sauteed vegetables like broccoli, bok choy, or green beans.
• Don’t like salmon? Use another fatty fish for the potent omega 3 fatty acids! Trout, cod, halibut, or snapper work well since they have a mild flavor but will still pair well with the miso ginger marinade.
• Don’t like fish? This recipe also works well with chicken breast or chicken thighs. 
• For a nut-free option, substitute the peanut butter out for tahini. 
• Substitute coconut aminos or reduced sodium soy sauce if you don’t have tamari sauce.
• Swap out maple syrup for honey, agave nectar, or a little brown sugar. 
• If you don’t have access to fresh ginger, substitute ½ tsp ground ginger in the salmon marinade. 

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If you make this Miso Ginger Salmon recipe, please consider leaving a star rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers!

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