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
5/5 - this came together so quickly after a long day and was absolutely so flavorful and delicious! I would wait and salt at the end because my so sauce made it salty enough. I added chopped bok choy. Loved it - thanks, Gaby!!! ❤️❤️❤️
I love this recipe, I've made it so many times. I'm making it for my in-laws tonight.
I'm the first step it says to reserve some marinade. What do I do with the reserved marinade?
I haven’t tasted this yet but I am excited to! In the recipe, it says to reserve a few tablespoons of the miso mixture but never says what to do with it.
drizzle on top!
Love a quick, delicious meal!! This sound so flavorful and I can't wait to make it!
So delicious! I think the leftovers cold would be amazing too. Will def be making this again soon!
Love this recipe. So many wonderful flavors!
I don’t normally post reviews…. so when I do it’s because it’s well deserved. This was the best thing I’ve cooked in a long time. Easy and delicious. I followed the recipe exactly. Was worried there wouldn’t be enough sauce for the noodles but it was just the right amount. Can’t wait to add this to the regular rotation. Thank you Gaby!!
Great recipe! Husband loved it. What is the best way to save the noodle sauce to use later this week? Does it need to be refrigerated?
yes keep in the fridge!
I had to come here to rave about this recipe. It was phenomenal. I am trying to eat more fish and this helped the salmon taste delicious but not fishy. I did not have sake so doubled the mirin and it worked beautifully. This made 6 servings for us. My 10 year old loved it. Thank you so much. More seafood recipes please — you’re the best!
Pretty tasty. Not as much flavor as expected, but I'm not complaining. A challenge to get everything finished at the same time. It does seem that there were more noodles than salmon, although we used .9 lbs salmon (instead of 1.3), and 16 oz (not 20) of a rice noodle (not ramen). Lots of variables there, but the recipe will be a keeper! I'll probably add cilantro and sliced jalapeno to the leftover portion; I forgot those in the first pass. (Suggestion: put those in the ingredient list and mark as optional there.)
(One other thing we're doing is saving the infused oil to cook some broccoli with next time around,)
This recipe is insanely delicious! It is beyond restaurant quality. I’m full, and I want to eat more. You are a genius.
If have a sesame allergy, can one omit the sesame oil, or is there a possible substitute? (also a peanut allergy so no peanut oil!)
yes you can totally omit!!
This was outstanding. I’m so used to recipes like this using heavy peanut butter or toasted sesame oil rather than just sesame. I though amount of ginger was too much but went with it - so damn good, all the flavors together. I used shaoxing cooking wine in place of sake and it was great! I also added some quick sautéed broccoli, red pepper and mushrooms for added nutrition. Leftovers were great cold or warm! Will definitely be making again and again!
I made this last night for dinner and it was AMAZING. Have never cooked with miso before and now it will be a go-to. This will be on permanent rotation. Thanks for another great recipe Gaby!!
Hi! I could not find miso paste anywhere. Is there something I could substitute for? Thanks!
Followed this recipe to a T, it was so delicious!