Miso Salmon Blackened

I ordered Miso Salmon recently for the first time and fell in love with it. I never thought to cook with miso, even though I’ve seen it done before. I decided to do some experiments with it this week starting with a Blackened Miso Salmon. I also have plans to do a miso soup and miso salad dressing, stay tuned for that. The salmon came out better than expected for my first go at it. In fact, it turned out so good that I wish I had made more because everyone wanted seconds. I served it over brown rice and baby boc choy. I purchased the salmon and the baby box choy at Costco, but you can find boc choy at any Asian markets and Wholefoods. If you can’t find boc choy you can replace with steamed cabbage as well.

Miso Salmon

Miso Salmon


Miso Salmon Blackened
Recipe type: Healthy
Cuisine: Asian
  • 6 salmon fillets (6-8oz each)
  • ⅓ cup low sodium soy sauce
  • 1 tbsp. miso paste
  • 2oz of sliced ginger
  • 1½ tbsp. minced garlic
  • 1½ tbsp. honey
  • (juice of half orange optional)
  • 1½ tbsp. avocado oil
  1. In large ziplock bag add soy sauce, miso paste, ginger, garlic, honey and orange juice. Shake up and mix contents, then add salmon fillets. Squeeze as much air out of bag as possible and seal. Marinate in the refrigerator at 30 minutes, overnight is best.
  2. Pre-heat oven to 350F degrees. In large cast iron pan or oven safe pan, heat avocado oil to medium heat. Sear salmon flesh side down for 2-3 minutes and flip to skin side and cook for another 2 minutes. Finish cooking in the oven for another 10-11 minutes.

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