Miso Salmon on Sautéed Spinach (Printable Version)

Tender salmon with sweet miso glaze over ginger-infused spinach for a quick, nutritious dinner

# Ingredient List:

→ For the Miso Salmon

01 - 4 salmon fillets (about 5 oz each, skin-on or skinless)
02 - 2 tbsp white miso paste
03 - 1 tbsp mirin (or dry sherry)
04 - 1 tbsp low-sodium soy sauce
05 - 1 tbsp honey or maple syrup
06 - 1 tsp sesame oil
07 - 1 tsp freshly grated ginger

→ For the Sautéed Spinach

08 - 2 tbsp olive oil or sesame oil
09 - 1 large shallot, thinly sliced
10 - 2 garlic cloves, minced
11 - 1 tbsp fresh ginger, julienned
12 - 14 oz fresh baby spinach, washed and dried
13 - 1 tbsp low-sodium soy sauce
14 - Freshly ground black pepper, to taste
15 - Lemon wedges, for serving

# How to Make:

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.
03 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with the miso glaze, ensuring each fillet is evenly coated.
04 - Bake salmon for 10–12 minutes, or until just cooked through and lightly caramelized on top. The fish should flake easily with a fork.
05 - While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1–2 minutes until fragrant and softened.
06 - Add spinach in batches, stirring until just wilted. Season with soy sauce and black pepper. Cook for 1–2 minutes total, until spinach is tender but not overcooked.
07 - Divide sautéed spinach among four plates. Top each portion with a miso-glazed salmon fillet. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The miso glaze transforms ordinary salmon into restaurant quality dinner in under 30 minutes
  • Spinach cooks down beautifully while absorbing those aromatic ginger and shallot flavors
  • Everything happens on one baking sheet and one pan making cleanup surprisingly minimal
02 -
  • Overcooking salmon is the most common mistake, so pull it from the oven when it still looks slightly underdone in the center
  • Water clinging to spinach will make it steam instead of sauté, so dry those leaves thoroughly before cooking
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before glazing
  • Let the salmon rest for 2 minutes after baking to help the juices redistribute
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