Miso Salmon on Sautéed Spinach (Printable)

Tender salmon glazed with miso and honey, baked until caramelized, served over garlicky sautéed spinach with fresh ginger.

# 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

# How to make it:

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 smooth and well combined.
03 - Pat salmon fillets dry with paper towels. Place them on prepared baking tray. Brush generously with miso glaze, coating both sides.
04 - Bake salmon for 10 to 12 minutes, or until just cooked through with lightly caramelized 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 black pepper.
07 - Divide sautéed spinach among plates, top each portion with miso-glazed salmon fillet, and serve with lemon wedges.

# Expert suggestions:

01 -
  • High in protein and heart-healthy fats.
  • Features a perfect balance of sweet, salty, and umami flavors.
  • Quick enough for a busy weeknight but elegant enough for guests.
  • Naturally dairy-free and packed with iron and calcium.
02 -
  • Ensure the salmon is patted dry before applying the glaze to help it adhere better.
  • Cook the spinach in batches to ensure it wilts evenly without becoming watery.
  • Keep an eye on the salmon during the last 2 minutes of baking to ensure the honey in the glaze doesn't burn.
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