Broiled Miso Ginger Salmon (with Quick Sauteed Veggies!)
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Perfectly broiled miso ginger salmon with veggies! This recipe has become a go-to on busy nights. The salmon broils in the oven and gets golden brown on the outside but still maintains that perfect tender center. That ginger miso marinade doubles as the sauce for the veggies, and that this meal is weeknight friendly!
The perfect weeknight salmon dinner!
Broiled ginger miso salmon has become a weeknight staple around here. The salmon is broiled to perfection so it has tons of color on the outside but still maintains that perfectly tender center where it just falls apart when you flake it with a fork. It’s ladened with delicious umami flavor from the combination of soy sauce and white miso paste. The veggies are sautéed in a hint of butter so they’re perfectly al dente and tossed in that ginger miso marinade for the last few seconds of cooking.
This meal will make the whole house smell delicious, but it’s easy enough to put together on a weeknight and fancy enough to serve company or to put together for a special occasion. The fam won’t believe you didn’t just pick up the phone and order takeout.
My ginger miso salmon is *almost* better than any salmon I’ve had at a restaurant. Maybe I’ve just been unlucky with my salmon dinners, but this is some good, good salmon!
I know salmon can be really intimidating for a lot of folks. And to be completely honest with you, before this year, I too hadn’t ventured into grilling salmon outdoors or broiling it in the oven. But being stuck indoors on your own 24/7 surely makes you do things you’d thought you’d never try! And I can happily say I’m waltzing out of 2020 with a couple of new skills under my belt.
All this to say that if you’re feeling intimidated, give my garlic butter salmon recipe a try first! It will boost your confidence in making salmon at home, and when you ‘graduate’ from that, this broiled miso ginger salmon is calling your name, you can totally do this!
What do you need to make miso ginger salmon at home?
- White miso paste: this can be a tricky ingredient to find if your grocery store doesn’t carry too many international’s ingredients. I find that the miso paste is usually kept in a plastic tub in the refrigerated section of your grocery store. Recently, I’ve noticed that they keep it with all the meat substitute products, near the refrigerated tofu and such. You can also purchase it here.
- Sugar: Just regular granulated sugar will do for this recipe. You can substitute with honey or maple syrup if you’d like.
- Rice vinegar: balances out the sugar we’re using in the recipe. You can find it in most grocery stores in the international aisle, but it’s also available here.
- Grated ginger: I like to use fresh ginger for this recipe and just give it a quick grate on my grater. If you don’t have a grater, you can also finely mince the ginger though you’ll probably get some in every bite if you don’t grate it – still delicious with just a little bit more of a gingery punch!
- Soy sauce: Be sure to use low sodium soy sauce for this recipe so that it doesn’t end up getting too salty. Miso is naturally high in sodium, so if you use regular soy sauce, the marinade will be too salty!
- Sesame oil: I like to use the toasted kind as it gives the marinade a deep toasted sesame flavor.
- Salmon: you can use responsibly farm-raised salmon or when if you can find it, wild-caught. I prefer to use salmon that isn’t previously frozen for this recipe. I find that it releases too much water in the oven and never really broils the way that fresh salmon does. Keep in mind that salmon comes in all different thicknesses, so you’ll want to keep a close eye on the salmon as it broils. When in doubt, check the temperature using a food thermometer. You want the salmon to be a minimum of 145ºF.
- Butter: just a tablespoon to saute the veggies in. This gives the vegetables a delicious flavor. Feel free to use any high heat oil you like if you didn’t want to use butter.
- Veggies: though you can use just about any kind of veggies you like for this recipe, I like to use the kind that you usually find at a hibachi grill. I’m using zucchini, mushrooms, and onions cut into wedges for this recipe. The ginger compliments these veggies incredibly well and I love the crunch they add!
How to make the best miso ginger salmon and veggies:
- Make the marinade: You want to combine the miso, sugar, rice vinegar, ginger, soy sauce, and sesame oil in a glass measuring cup. Then, cut the salmon into four equal portions. Place the salmon in an 8×8 baking dish. Sprinkle with a pinch of salt, and top with about half of the prepared marinade. Then allow the salmon to marinate for as little as 30 minutes. If you have the time, let it go for up to 2 hours.
- Broil the salmon. When you’re ready to broil, preheat the oven on the broil setting for roughly 15-20 minutes. You want the oven to get nice and hot. Then, line a baking sheet with foil. Spray the foil with cooking spray so that salmon skin doesn’t stick to it. Place the salmon fillets on the baking sheet. You want to be sure not to bake the salmon in the dish you marinated it in. The dish will have excess marinade, which will then cause the salmon to steam rather than broil because of the excess liquid.
- While the salmon is broiling, saute the veggies. Heat a large, heavy-bottom skillet or wok over medium-high heat. When hot, add the butter and the veggies and saute them until crisp but browned. Drizzle the remaining marinade over the veggies and toss to combine until the sauce heats through; about 1 minute. If your skillet is not large enough to hold all the veggies at once, I suggest doing this in batches so that the veggies don’t end up steaming. The brown searing is what gives these veggies that delicious flavor! When the salmon is done, serve immediately with the prepared veggies!
How long does it take to broil salmon?
The amount of time it takes to broil salmon will depend on the thickness and weight of your filet. If you’re using a 4-6 ounce filet with a ¾ inch thickness, it will take you in the ballpark of 7-9 minutes. Of course, it also depends on how hot your oven gets on the broil setting. For best results, I suggest preheating the oven on broil for at least 15 minutes before broiling the salmon.
Other salmon recipes you might enjoy:
- Garlic Honey Chipotle Salmon
- Garlic Butter Baked Salmon in Foil
- Perfect Pan-Seared Salmon
- Crunch Garlic Lemon Pepper Baked Salmon
- Creamy Spinach Artichoke Stuffed Salmon
- Spicy Maple Glazed Salmon
- Smoked Salmon Chowder
- Smoked Salmon Breakfast Casserole
Miso Ginger Marinade:
- 3 tablespoons white miso paste
- 2 tablespoons sugar
- 1 tablespoon EACH: rice vinegar AND fresh grated ginger
- 2 tablespoons low-sodium soy sauce (or GF tamari)
- ½ teaspoon toasted sesame oil
- 1 ¼ - 1 ½ pounds skin-on salmon, cut into 4 pieces
- 1 tablespoon butter
- 1 small onion
- 1 large zucchini, cut into 2-inch pieces, then quartered into wedges
- 8-12 mushrooms
- MARINADE: Combine the ingredients for the marinade in a bowl. Place the salmon in a baking dish in a single layer and sprinkle the salmon filets with ½ teaspoon of kosher salt. Drizzle 5 tablespoons of the prepared marinade over the salmon and spread on the salmon filet. Save the remaining marinade for the veggies; do not discard. Allow the salmon to marinate for at least 30 minutes and up to 2 hours.
- BROIL: Position a rack in the center of the oven and preheat the oven on the broil setting. Don't place the rack too close to the top as the salmon will cook quickly on the outside and not enough in the middle. Give the oven 15 minutes to heat up. While the oven is heating, line a baking sheet with foil. Spray with cooking spray to keep the skin of the filet from sticking. Place the filets in a single layer at least ½ inch apart, discard any remaining marinade in the baking dish, don’t rub the salmon with additional marinade, it won’t brown properly if you do. Broil for 7-12 minutes or until a minimum internal temperature of 145ºF. For a ¾-inch thick fillet, it usually takes me 7 minutes.
- VEGGIES: While the salmon is broiling, heat a large heavy bottom skillet or wok over medium heat. When hot, add the butter and allow it to melt. Add the onions, zucchini, and mushrooms and sauté the veggies for 3-5 minutes or until browning but still al dente. Drizzle the remaining marinade over the veggies and toss to combine until the sauce heats through; about 1 minute. If your skillet (or wok) is not large enough, you want to do this in batches so the veggies sear and don’t end up steaming. The brown searing is what gives these veggies that delicious flavor.
- I prefer and suggest using fresh salmon that isn't previously frozen for this recipe. I find that previously frozen salmon releases too much water in the oven and never really broils the way that fresh salmon does.
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