It's a mash up of one of my fav cookbook recipes with one of my fav blog recipes - it's Broiled Miso Salmon with Sesame Ginger Noodles!! And it's a less than 30 minute meal!
Table of Contents
Why I Love This Recipe
We've talked about the miso marinated cod that I used to make for my private chef clients on a weekly basis. I think the recipe is so engrained in the back of my brain, I could make it with my eyes shut. Well today I'm swapping out the cod for salmon and serving it over a VERY FLAVORFUL bed of sesame noodles! The result: truly the most perfect bowl of food you'll taste this month! Broiled Miso Salmon with Sesame Ginger Noodles for everyone.
Many miso marinated fish recipes call for a lot of sugar. I continued to find that too sweet and I wanted to create something that had less sugar but still packed some serious flavor. The sugar in this Broiled Miso Salmon recipe is 100% optional and it's delish without it. It's listed below if you want that subtle hint of sweetness, but I can promise you that you won't miss it if you skip.
Ingredients & Substitutions
- White miso paste (this is my personal favorite)
- White sugar (optional)
- Mirin
- Low sodium soy sauce
- Sesame oil
- Salmon fillets, about ⅓ pound each
- Garlic
- Fresh ginger
- Scallions
- Olive oil
- Rice vinegar
- Kosher salt and freshly cracked black pepper
- Ramen noodles
- Garnishes: sesame seeds, cilantro, scallions, fresno chiles
How to Make
- For the Broiled Miso Salmon: Combine the miso paste, sugar, mirin, soy sauce and sesame oil in a bowl. Reserve a few tablespoons once it’s smooth and combined. With the remaining mixture, douse each salmon filet in it and transfer to a baking sheet, skin side down. Turn on the broiler.
- Transfer the baking sheet to a broiler and broil for 8-9 minutes until cooked. Remove the salmon from the baking sheet to prevent it from over cooking. The salmon top should be golden/black in spots and opaque in the center and it should flake off easily.
- For the Sesame Ginger Noodles: Combine the ginger, garlic, and two-thirds of scallions together in a large bowl. Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl. Top with flakes of salmon and assorted garnishes.
Tips & Tricks
- This Broiled Miso Salmon recipe calls for ramen noodles, but you can use any thin noodle your prefer. Or not thin - go for udon. The key is really in that sauce so don't skimp on that.
- Below you'll find the fish called for is salmon, but you can still use cod if you prefer. You just want something that's medium thick. Nothing too thin.
- The Broiled Miso Salmon marinade - many miso marinades call for hours, if not days, or marinating time. Not this one. Since you're broiling with the marinade, this recipe needs no overnight prep!
FAQ's
What does it mean to broil fish?
Cooking fish using direct heat from above. This method is hot and fast and results in a golden and at times blacked crust to the fish.
What is in a miso marinade?
A miso marinade typically consists of miso paste, which is made from fermented soybeans, along with other ingredients such as soy sauce, rice vinegar, mirin (sweet rice wine), sesame oil, and sometimes sugar or honey for sweetness.
How long does it take to Broil Miso Salmon
The broiling time for miso salmon can vary depending on the thickness of the salmon fillets and the desired level of doneness. As a general guideline, it usually takes around 8-10 minutes to broil miso salmon.
Similar Recipes
Miso Salmon with Sesame Ginger Noodles
Ingredients
For the Fish
- ¼ cup white miso paste
- 1 tablespoon white sugar (optional)
- ¼ cup mirin
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 4 salmon fillets, about ⅓ pound each best for these to be at room temperature so they broil evenly
For the Noodles
- 6 cloves garlic finely chopped
- 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped (about 2 tablespoons once chopped)
- 1 bunch scallions (green onions) thinly sliced
- ½ cup olive oil or neutral light olive oil or grapeseed oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon white sugar
- kosher salt to taste
- 4 5-ounce packages ramen noodles
Optional Garnishes
- sesame seeds
- cilantro
- scallions
- fresno chiles, sliced
Instructions
For the Fish
- Combine the miso paste, sugar, mirin, soy sauce and sesame oil in a bowl. Reserve a few tablespoons once it’s smooth and combined. With the remaining mixture, douse each salmon filet in it and transfer to a baking sheet, skin side down. Turn on the broiler.
- Transfer the baking sheet to a broiler and broil for 8-9 minutes until cooked. Remove the salmon from the baking sheet to prevent it from over cooking. The salmon top should be golden/black in spots and opaque in the center and it should flake off easily.
For the Noodles
- Combine the ginger, garlic, and two-thirds of scallions together in a large bowl. Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl. Top with flakes of salmon, reserved miso sauce and assorted garnishes.
Notes
- the recipe calls for ramen noodles, but you can use any thin noodle your prefer. Or not thin – go for udon. The key is really in that sauce so don’t skimp on that.
- below you’ll find the fish called for is salmon, but you can still use cod if you prefer. You just want something that’s medium thick. Nothing too thin.
- the miso marinade – if you’re in a crunch for time, you’re okay to let it sit for just 30 minutes. But the 3 hour mark really can do a LOT for the flavor. And over night is even better if you plan that far ahead! xx
Delicious! I made it for two of us and made 10oz of pasta and the full recipe of everything elseBarb
Will this work with shrimp?
yes!
Absolutely FABULOUS - I did put a bit of the miso marinade into the noodle sauce & for me that worked - but this is a KEEPER !! Thank You
Dayummmmmm! This is so good! All of my kids ate it and loved it — thank you!
Have made this recipe twice so far and love love it!!! It even tastes better the next day!!
Amazing boyfriend loved it! Making it again. Your third recipe I’ve tried recently that I love ♥️
This was absolutely delicious! I could have eaten 2x the serving size because it was so good. Gaby, I am a huge veggie person, what kind of veggies could I add? I thought maybe some edamame, but do you have any other suggestions?
Boy Choy, Eggplant, Asparagus and Edamame would all be my first choice!
The recipe was a huge hit! I served the salmon whole on a bed of chow mein noodles and used dry sherry instead of mirin. The noodle marinade was so tasty and I will use it as a marinade with other meals. Hubby said “one of my best salmon dishes”. Thank you Gaby.
My salmon is marinating as I type and I can't wait to taste tomorrow.
Questions: there is a fishy smell. Is that common because of the marinade?
Also, can the salmon be served whole on a bed of noodles rather than in pieces?
Thank you and I will let you know how the dish turns out.
no, not common. Did smell fishy before marinating.
and yes, you can absolutely serve it whole
Where do you find the mirin and the miso paste? I looked at Ralphs and Albertsons...
Also, I didn’t know what mirin is so I looked it up. Which kind do you use and does it matter? Hon? Shio? or shin? Mirin.... I live in south Orange County. Thank you
Think I can do this with chicken?
This looks so amazing and flavorful. Is it possible to use chicken or shrimp instead of salmon?
totally would be delish! But rather than baking the chicken or shrimp, I would saute and then douse with the sauce once cooked
OMG. This was so delicious. I had this recipe at a friend's house a few weeks ago and loved it. Last night I made it for New Year's Eve dinner using Chilean sea bass. My guest said we would be paying $100 per person for a meal like this in a restaurant. It's light and you don't walk away from the table feeling stuffed. I served it in individual low pasta bowls on top of fresh soba noodles accompanied by asparagus. This recipe is now going into my favorites file.
Hey Gaby!
Trying this recipe this week because we are obsessed with your cod version. It’s perfection.
I’m distressed bc I’m using frozen salmon(and new to cooking fish)! Do I thaw then marinate or thaw while marinating?
thaw and then marinate!
Making this tomorrow. Can you make the noodles ahead and will they hold?
never tried it!
I wouldn't. The starch in noodles makes them sticky as they sit and cool down. Do all the prep for the sauce ahead of time then you just need to blanch the soba noodles for 60 seconds and toss with your prepared sauce to save time.