Miso Salmon on Sautéed Spinach (Printable Version)

Succulent miso-glazed salmon over tender sautéed spinach with ginger and shallots.

# What You'll Need:

→ Miso Salmon

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon sesame oil
07 - 1 teaspoon freshly grated ginger

→ Sautéed Spinach

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

# Method:

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 and well combined.
03 - Pat salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with miso glaze, coating all surfaces evenly.
04 - Bake for 10 to 12 minutes, or until just cooked through with lightly caramelized tops.
05 - While salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Add shallot, garlic, and julienned ginger. Sauté for 1 to 2 minutes until fragrant and softened.
06 - Add spinach in batches to the skillet, stirring constantly until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among plates, top each portion with a miso-glazed salmon fillet, and serve with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering takeout.
  • The umami depth from the miso makes your taste buds feel like they're experiencing something special, every single time.
  • Spinach becomes a vehicle for flavor rather than something you're forcing yourself to eat, which changes everything.
02 -
  • Don't bake the salmon longer than 12 minutes unless your fillets are unusually thick—the protein continues cooking from residual heat, and overdoing it ruins the delicate texture.
  • The key to crispy-edged spinach that doesn't turn into a watery mess is to make sure your spinach is completely dry before it hits the pan, and to use medium heat rather than high heat.
03 -
  • Make the miso glaze in advance and store it in a small jar in your fridge—having it ready transforms this from a 30-minute meal into a 15-minute meal when you need it most.
  • Don't let the spinach cool down before plating; the warmth matters, and serving everything hot to warm plates means the meal stays vibrant instead of becoming lukewarm and sad.
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