Miso Roasted Salmon Recipe - NYT Cooking - The New York Times

Updated April 25, 2024

Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.

With this fish, less is more: The salty, umami balm of a miso marinade is lightened with lemon zest, which lends floral bittersweetness, and with lemon juice, which brings electric tang and tenderness. Salmon fillets cut into smaller, thinner portions — as they are for a Japanese breakfast spread — end up more evenly cooked and allow the marinade to flavor the fish more intensely (see Tip). If you can find it, yuzu would be fabulous here in place of the lemon. Serve with white rice, miso soup and goma-ae.

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Ingredients

Yield:4 servings

• 3tablespoons miso, preferably shiro (white) or awase (mixed; see Tips)
• 2tablespoons mirin
• 1teaspoon soy sauce
• 1teaspoon avocado or canola oil, plus more for greasing pan
• 1teaspoon lemon zest
• 1tablespoon lemon juice
• 4(4-ounce) salmon fillets, preferably with skin (see Tips)

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

283 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 615 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. In a shallow dish, stir together the miso, mirin, soy sauce, oil, lemon zest and lemon juice. Add the salmon, turn to coat, cover and refrigerate overnight or for up to 48 hours.

2. When ready to cook, heat the oven to 450 degrees and line a sheet pan with foil. Grease the foil with oil, then lay the salmon down, on the cut sides if possible.

3. Bake until charred at the edges, 7 minutes for medium-rare or 9 minutes for medium. Serve immediately.

Tips

• To cut salmon fillets into thinner long portions as you would find in a Japanese breakfast spread, start with a skin-on fillet that’s ¾- to 1-inch thick, scrape off any scales, then cut the fillet into 1-inch-wide strips.
• Shiro (white) miso is made with a higher proportion of rice, which lends a milder, sweeter flavor. Awase (mixed) miso typically combines shiro and aka (red) miso for a balanced salty sweetness. You can substitute other varieties of miso if you can’t find either white or mixed.

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