I’ll call it Miso Ginger Sesame Salmon, because quite frankly, I am never sure how to call a recipe to accurately describe how good it is!
We went to San Diego California for a week. Travelling with kids is hard man! Not gonna lie -the start of our trip was super stressful, but it got better as the days went on. We went to visit a cousin’s place while we were out there and she made the nicest dinner for us! She had grilled steak, a kale salad, fresh sautéed vegetables and this really good miso salmon.
It was so good in fact, that BOTH of my kids ate it! I was shocked!
My GO TO salmon recipe has always been my maple glazed salmon, and this is actually not too far off, which is probably why I like it so much! Of course I asked her for the recipe, and if I could publish it on the blog to share with all of you! I put my own spin on it, but it’s mainly inspired from her. Thanks Kelly!
Why this works
The miso paste brings a nice depth of flavor, there’s a perfect acidity from the rice vinegar that cuts right through the fattiness of the salmon. Also, it has just a bit of maple to even it all out. The panko crumbs on top add a really nice crunch factor. I like that it has coconut aminos instead of soy sauce and you can totally eat it warm or room temperature. You could pair it with a salad for a nice lunch.
Here is a low sodium miso paste that works well in case you can’t find it at your local grocery (I had trouble at my local shoprite) : Miso Paste on Amazon (affiliate link)
By the way, you don’t need to skin the salmon for this dish – it slides right off once cooked. However, if you want to know HOW to remove the skin of a salmon, check out my instagram feed @thekoshertomato. I have it on my highlighted videos.
Miso Sesame Salmon
- 2 pounds salmon fillets
- kosher salt, to taste
- 1/2 Tablespoon lemongrass, finely chopped
- 1.5 teaspoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1 heaping tablespoon miso paste
- 1 teaspoon coconut aminos
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1/2 cup panko bread crumbs
- 2 Tablespoons parsley, chopped
- Preheat your oven to 385 Convection (or 360 standard oven)
- Make a few cuts/slits in the flesh of the fish without going all the way through to the other side. (just create "pockets" for the marinade to sit into) and season with a little salt. Set aside.
- In a small bowl, combine all the rest of the ingredients EXCEPT panko, sesame seeds and parsley. Mix well.
- Pour over salmon and allow it to sit on the counter for 15 minutes. Meanwhile, toast the panko breadcrumbs in a dry skillet, turning occasionally until they are golden brown. Add sesame seeds and parsley and reserve.
- Cook the salmon for 15-18 minutes. It should be flaky and opaque. Top with panko mixture and serve immediately. (Can also be served room temperature)