By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
422 cal · 50 min
Miso-Ginger Marinated Salmon
Recipe GLPR844be30f01b42f
Pan-seared salmon fillets glazed with a savory-umami marinade of white miso, mirin, rice vinegar, soy sauce, fresh ginger, green onions, and sesame oil. This elegant Nordic-inspired dish is perfectly balanced with deep, complex flavors and delivers restaurant-quality results in under an hour.
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Ingredients
1/4 cup white miso
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 6 to 8 ounces each
Salt to taste
Freshly ground pepper to taste
Directions
In a medium bowl, whisk together white miso, mirin, rice vinegar, soy sauce, green onions, fresh ginger, and sesame oil until well combined. The mixture should be smooth with a glossy appearance.
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes, allowing the flavors to infuse.
Heat a large skillet over medium-high heat. Once hot, carefully remove salmon from the marinade (reserving the liquid) and place skin-side up in the skillet.
Sear the salmon for 4 to 5 minutes on the first side until the flesh turns opaque and begins to caramelize.
Flip the fillets and pour the reserved marinade over them. Continue cooking for 3 to 4 minutes more, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Transfer salmon to serving plates and spoon the pan glaze over the top. Serve immediately while hot.
Comments
The ingredients are nearly all available at Harris Teeter, Food Lion, Walmart, or ALDI, though white miso and mirin may require a second stop at Harris Teeter's Asian section if your usual store doesn't stock them—a meaningful extra trip for a weeknight. The salmon is the cost driver at $12–15 per pound, pushing the per-serving expense to $8–10, which is reasonable for seafood but not budget-friendly. The stated 50 minutes ignores the fact that marinating alone takes 30–45 minutes plus 12–15 minutes of actual cooking and prep, so plan for a full hour if you want deep flavor. The dish is straightforward to execute with no fussy technique, but the salmon dries out quickly if overcooked, so timing demands attention during the final minutes.
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