Miso Marinated Salmon

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 fillet with 2 Tbsp sauce) contains 450 calories, 8 g carbohydrate, (2 g fiber), 41 g protein, 26 g fat, (8 g saturated fat), 140 mg cholesterol, 1760 mg omega-3 fats, and 1140 mg sodium.
  • Calories per Serving: 450
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 1 day55 minutes
Miso Marinated Salmon


You'll Need

Small baking sheet, lined with nonstick foil, or oiled with vegetable oil


  1. Coat each salmon fillet thoroughly with 1/4 tsp salt; let rest 30 min.
  2. Whisk together 3/4 cup miso, sake, mirin, and sugar in large bowl. Place in large zipper-style plastic bag.
  3. Pat fillets dry with paper towels. Add to bag with miso mixture. Turn bag to coat salmon thoroughly; release air and seal. Marinate in refrigerator 24 hours.
  4. Day of serving: Preheat oven to BROIL. Set rack in center of oven. Blot marinated salmon with paper towels, removing excess marinade (miso burns easily).
  5. Place on prepared small baking sheet, skin-side up. Cook 6-9 min until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of fish). Transfer to clean platter; keep warm.
  6. Make miso mushroom cream sauce: Heat oil in small pan on HIGH. Add king oyster mushrooms; cook, stirring, until browned on all sides. Season with salt and pepper. Add shiitake, oyster, and beech mushrooms to pan; cook, stirring, until slightly softened and browned. Add butter; stir to melt. Add remaining miso and cream; stir to combine. Turn off heat.
  7. To serve as shown: Arrange salmon atop sauteed king oyster mushroom slices and dollop with miso mushroom cream sauce.
Chef Tips
  • Pre-salting the salmon draws out moisture and lets the miso mixture fully absorb into the fillets.
  • Garnish with microgreens or chives and salmon roe.


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