Lemon Miso Salmon is flaky salmon topped with a lemon, ginger, garlic, and miso sauce, and baked to perfection.
I’ll be honest – I’m not really a fish-lover. But this Lemon Miso Salmon is one of Greyson’s favorite dishes, so I’ve had to learn how to perfect it. And I’ve learned a few things about salmon along the way.
Most stores sell salmon with the pins removed, but only some remove the skin. For this dish, we remove the skin of the salmon, too. To remove the skin, I like to follow my mom’s advice. Place the salmon skin side down, and cut itright down the middle, just above the skin. Then turn your knife alongside the skin (like in this picture), and cut the salmon slowly off of the skin. It takes a little practice to get the salmon cleanly off the skin without leaving any behind, but it’s easy once you get the hang of it.
When you’ve cooked salmon before, have you ever noticed that white stuff that’s on the surface? I’d always noticed it, and just recently found out what it is. It’s called albumin, and it’s a protein that’s in the muscles of the salmon. While the salmon cooks, that protein comes to the surface. Even if the salmon is perfectly cooked, you’ll still get some on the surface. If your salmon is overcooked, you’ll get a lot more. You can always wipe it off, but luckily for this recipe, we put a sauce over the salmon before cooking, so the albumin on the surface isn’t noticeable.
We also put more sauce on afterward, but we just like it extra saucy that way. 😉
The best thing about eating salmon is that you always feel like you did your body some good afterwards. It’s healthy for you, and goes great with some my favorite veggies – steamed broccoli and asparagus. Add some rice too if you’re in the mood, and you’ve got yourself a fabulous Cooking for Twosday!
Looking for more recipes portioned for two? Check out my whole Cooking for Twosdays section!
- 2 tbsp mirin (sweet cooking sake)
- 2 tbsp red miso paste
- 1 tbsp packed light brown sugar
- 1 tbsp soy sauce
- ¾ tsp freshly grated ginger
- 1 garlic clove, minced
- 1 tsp fresh lemon juice (from 1 small lemon)
- 1 tbsp extra virgin olive oil
- ¾ lb salmon filet, skin and pins removed, split in two
- scallions (optional, for topping)
- toasted sesame seeds (optional, for topping)
- Preheat oven to 450 degrees. Place rack in upper half of oven (see notes).
- In small bowl, whisk together mirin, red miso paste, brown sugar, soy sauce, ginger, garlic, and lemon juice.
- Using a fine mesh strainer, strain only half of the sauce. Push through strainer to get all the liquid. Save strained sauce for later.
- In a small baking dish, drizzle olive oil and about 1 tsp of chunky sauce. Place salmon filets side by side in dish, but not touching each other or sides of dish. Spoon remaining chunky sauce over salmon and spread evenly to coat.
- Bake 20-25 minutes, until browned on top and cooked throughout.
- Plate salmon and top with strained sauce. Add scallions and sesame seeds, if desired.
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