This miso baked salmon recipe pairs perfectly with a side of sautéed green beans with garlic, and our favorite coconut rice. When it comes to cooking salmon that’s moist and flaky, it can be tricky. It’s easily overcooked, which turns it rubbery and dry. We’ve got a tried and true method that makes perfectly cooked salmon every time. The secret? Low and slow is the way to go! Try it once and you’ll be hooked on baking salmon this way! Plus, it gives you a few extra minutes to prepare the rest of dinner. Look for it in the refrigerator close to the tofu at most well-stocked grocery stores or Japanese or Asian markets.
Salmon steaks – a salmon steak is cut cross-wise and includes pin bones. Just watch out for the bones when you’re eating as there tends to be a lot. If you’re serving this to kids you might want to make salmon fillets for them. You can cook them exactly the same way. Miso paste – we recommend a yellow or white miso paste for this recipe for a milder miso flavor. Maple syrup – adds lots of delicious maple flavor and sweetness. Ginger and garlic – for lots of amazing fresh ginger and garlic flavor! Green onions and sesame seeds – for garnish.
Rice, like our coconut rice or cauliflower rice Noodle dishes like our soy ginger noodles or Thai noodle salad Salads like our favorite Asian salad recipe Vegetable sides like sautéed bok choy, whole roasted cauliflower, quick garlic roasted carrots, or roasted mini potatoes
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