If you are craving a dish that feels both luxurious and wholesome, the Miso Salmon on Sautéed Spinach Recipe is an absolute game changer. This recipe marries the rich, umami-packed flavors of a sweet and savory miso glaze with tender, flaky salmon resting on a bed of vibrant, garlicky sautéed spinach. It’s not just a dinner; it’s a celebration of flavors and textures that come together effortlessly in about 30 minutes, making it perfect for weeknight meals or impressing guests without fuss.
Ingredients You’ll Need
This recipe calls for simple, thoughtfully chosen ingredients that each bring their own magic to the dish. From the creamy miso paste that adds depth, to fresh baby spinach that lends vibrant color and earthy taste, every element plays a crucial role in elevating the salmon into a wholesome and irresistible meal.
- Salmon fillets: Opt for fresh, skin-on or skinless fillets around 5 oz each for perfect cooking and texture.
- White miso paste: This provides the subtle umami and creamy base for the glaze.
- Mirin (or dry sherry): Adds a delicate sweetness and slight acidity to balance flavors.
- Low-sodium soy sauce: Contributes savory depth without overwhelming saltiness.
- Honey or maple syrup: Sweetens the glaze naturally and helps caramelize the salmon.
- Sesame oil: Imparts a toasty, nutty aroma that pairs beautifully with miso and ginger.
- Fresh ginger: Offers a refreshing zing and complexity in both the glaze and sautéed spinach.
- Olive or sesame oil: Used for cooking aromatics and spinach; choose sesame oil for a richer finish.
- Shallot: Brings a mild, sweet onion flavor when sautéed.
- Garlic cloves: Enhance savory notes and give the spinach a flavorful punch.
- Baby spinach: Fresh and tender, it forms a luscious, nutrient-packed bed for the salmon.
- Black pepper: Freshly ground to season and bring warmth.
- Lemon wedges: For a bright, fresh contrast when serving.
How to Make Miso Salmon on Sautéed Spinach Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 400°F so it’s perfectly hot when your salmon is ready to bake. Line a baking tray with parchment paper to keep things clean and help prevent sticking, making cleanup a breeze after that delicious meal.
Step 2: Whisk Up the Miso Glaze
In a small bowl, combine the white miso paste, mirin, soy sauce, honey (or maple syrup), sesame oil, and freshly grated ginger. Whisk these together until you get a smooth, glossy glaze that smells divine. This miso glaze is really the heart of the dish, delivering that exquisite mix of sweet, savory, and tangy flavors that will coat the salmon beautifully.
Step 3: Glaze and Bake the Salmon
Pat your salmon fillets dry with paper towels—this helps the glaze stick better and aids in caramelization. Place the fillets skin-side down if the skin is on, arrange them evenly on the baking tray, then brush generously with the glaze. Pop the salmon into the oven and bake for 10 to 12 minutes, until just cooked through and topped with a luscious caramelized finish that will make your taste buds sing.
Step 4: Sauté the Aromatics
While your salmon bakes, heat olive or sesame oil in a large skillet over medium heat. Toss in the thinly sliced shallot, minced garlic, and julienned ginger. Sauté for a minute or two until they’re beautifully fragrant and translucent. These aromatics infuse the spinach with subtle warmth and complexity, making every bite exciting.
Step 5: Wilt the Spinach to Perfection
Add the fresh baby spinach in batches to your skillet, stirring continuously until just wilted but still bright green. Season with soy sauce and freshly ground black pepper. The result is a silky, savory bed of greens that balances the richness of the salmon perfectly, with just a hint of spice and salt to keep things vibrant.
Step 6: Assemble and Serve Your Masterpiece
Divide the sautéed spinach among four plates, then gently lay a miso-glazed salmon fillet on top of each bed. Serve with lemon wedges for an optional citrusy brightness that cuts through the rich glaze, completing this elegant yet comfort-filled meal.
How to Serve Miso Salmon on Sautéed Spinach Recipe
Garnishes
Fresh lemon wedges are a classic accompaniment, brightening the dish with a refreshing burst. If you love extra crunch and a hint of nuttiness, sprinkle some toasted sesame seeds or thinly sliced green onions on top. These little touches not only enhance texture but also make your presentation pop.
Side Dishes
This dish shines on its own, but if you want to round it out, steamed jasmine rice or sticky sushi rice are perfect partners. They soak up any leftover glaze and create a comforting, filling meal. Alternatively, a light miso soup or a crisp cucumber salad would complement the flavors beautifully without overshadowing the main star.
Creative Ways to Present
For a dinner party, consider serving your miso salmon over individual portions of sautéed spinach in shallow bowls, garnished artistically with microgreens or edible flowers. You can also place the salmon atop a smooth purée of cauliflower or parsnip to add a modern twist with extra creaminess and elegance.
Make Ahead and Storage
Storing Leftovers
Leftover miso salmon and spinach can be safely stored in an airtight container in the refrigerator for up to two days. Keeping the spinach slightly separate will help maintain its flavor and texture better on reheating.
Freezing
While fresh is always best, you can freeze the cooked salmon alone wrapped tightly in foil or plastic wrap, then placed in a freezer-safe container for up to a month. Spinach doesn’t freeze as gracefully after cooking but can be prepared fresh quickly when needed.
Reheating
To reheat salmon gently without drying it out, warm it in a low oven set to 275°F, loosely covered with foil, for about 10 minutes. For the spinach, a quick sauté or microwave zap with a sprinkle of water will revive its freshness nicely.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon works wonderfully due to its richness and texture, firm white fish like cod or halibut can be great substitutes. Just adjust the baking time accordingly to avoid overcooking.
Is there a substitute for mirin if I don’t have any?
If you don’t have mirin on hand, dry sherry is a fantastic alternative that provides a similar sweetness and depth. You can also mix a touch of sugar with rice vinegar for a quick substitute, but keep it minimal to avoid overpowering the glaze.
Can I make the miso glaze ahead of time?
Yes, making the miso glaze a few hours or even the day before helps the flavors meld beautifully. Store it covered in the fridge and just give it a good stir before brushing over your salmon.
What if I want a spicier version?
For a bit of heat, add a dash of chili flakes or a teaspoon of chili paste into the miso glaze. Alternatively, sprinkle sliced fresh chili over the finished dish for a customizable kick that complements the savory glaze.
How do I ensure the spinach doesn’t get too soggy?
Cooking spinach in batches and stirring quickly helps it wilt evenly without sitting in excess water. Using oils like sesame also adds flavor and helps maintain a nicer texture. Avoid overcooking to keep it vibrant and slightly crisp.
Final Thoughts
I can’t recommend trying this Miso Salmon on Sautéed Spinach Recipe enough! It’s a beautiful balance of umami, sweetness, and freshness that feels both indulgent and nourishing. Whether you’re cooking for yourself or sharing with loved ones, this dish brings such warmth to the table and is sure to become a favorite in your recipe rotation. Give it a go — your taste buds will thank you!
Print
Miso Salmon on Sautéed Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Description
This Miso Salmon on Sautéed Spinach recipe features tender salmon fillets coated with a savory-sweet miso glaze, baked to perfection, and served over a bed of fragrant sautéed spinach with shallots, garlic, and ginger. It’s a quick, flavorful, and healthy dinner option ready in just 30 minutes, blending Asian-inspired flavors with wholesome ingredients.
Ingredients
For the Miso Glazed Salmon
- 4 salmon fillets (about 5 oz each, skin-on or skinless)
- 2 tbsp white miso paste
- 1 tbsp mirin (or dry sherry)
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
For the Sautéed Spinach
- 2 tbsp olive oil or sesame oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, julienned
- 14 oz fresh baby spinach, washed and dried
- 1 tbsp low-sodium soy sauce
- Freshly ground black pepper, to taste
To Serve
- Lemon wedges
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Make the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin (or dry sherry), low-sodium soy sauce, honey (or maple syrup), sesame oil, and freshly grated ginger until the mixture is smooth and well combined.
- Glaze the Salmon: Pat the salmon fillets dry using paper towels to help the glaze adhere better. Place the fillets on the prepared baking tray and brush them generously with the miso glaze, covering the tops evenly.
- Bake the Salmon: Place the baking tray in the preheated oven and bake the salmon for 10 to 12 minutes, or until the fish is just cooked through and the glaze is lightly caramelized on top. The salmon should be opaque and flaky.
- Sauté Aromatics: While the salmon is baking, heat the olive oil or sesame oil in a large skillet over medium heat. Add the thinly sliced shallot, minced garlic, and julienned ginger. Sauté for 1 to 2 minutes until the mixture is fragrant and translucent.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in batches, stirring constantly until each batch is just wilted before adding more. Once all the spinach has wilted, season it with low-sodium soy sauce and freshly ground black pepper to taste.
- Assemble and Serve: Divide the sautéed spinach evenly among four plates. Top each portion with a miso-glazed salmon fillet. Serve immediately with lemon wedges on the side for squeezing over the fish and greens.
Notes
- For best results, use fresh, high-quality salmon fillets.
- If you prefer, substitute honey with maple syrup for a vegan alternative.
- To enhance flavor, marinate the salmon briefly in the miso glaze before baking.
- Ensure spinach is well dried before adding to the skillet to prevent sogginess.
- Serve with steamed rice or quinoa for a more filling meal.
