Miso Salmon Sautéed Spinach (Printable)

Tender salmon glazed with sweet miso sauce, served over garlicky spinach with fresh ginger.

# What You 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

# Steps:

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 on prepared baking tray. Brush generously on both sides with miso glaze.
04 - Bake for 10 to 12 minutes until salmon is just cooked through and lightly caramelized on top.
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.
06 - Add spinach in batches, stirring continuously until just wilted. Season with soy sauce and black pepper to taste.
07 - Divide sautéed spinach among serving plates. Top each portion with miso-glazed salmon fillet. Serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, yet tastes like you've been thinking about it all day.
  • The miso glaze creates this glossy, caramelized top while the salmon stays impossibly tender inside.
  • Spinach becomes something you actually want to eat, not just something you feel obligated to pile on your plate.
02 -
  • Pat your salmon dry before glazing—this single step is the difference between skin that crisps up beautifully and skin that steams and stays rubbery.
  • Don't overbake the salmon; it continues cooking slightly after you pull it from the oven, and overdone salmon tastes like disappointment.
  • Add spinach gradually to your skillet instead of all at once; it wilts down and cooks more evenly when you're not fighting with an overflowing pan.
03 -
  • Toast a small handful of sesame seeds in a dry pan for thirty seconds and sprinkle them over the finished dish; the crunch and nuttiness take it from simple to restaurant-quality.
  • Fresh scallions sliced thin add a final touch of color and a mild onion bite that keeps everything from feeling too heavy.
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