Miso Salmon on Sautéed Spinach
When I First Tried Miso Salmon on Sautéed Spinach I remember the first time I made Miso Salmon on Sautéed Spinach for friends; the apartment smelled like warm honey and ginger, and everyone kept sneaking bites before we even sat down. It felt fancy but was somehow effortless, which is why this has become my…
When I First Tried Miso Salmon on Sautéed Spinach
I remember the first time I made Miso Salmon on Sautéed Spinach for friends; the apartment smelled like warm honey and ginger, and everyone kept sneaking bites before we even sat down. It felt fancy but was somehow effortless, which is why this has become my go-to for weeknights and small dinner parties alike. If you want something quick that still tastes like you put effort into it, this is that kind of recipe. If you like the idea of a slightly different salmon dinner, you might also enjoy a faster air fryer version I bookmarked ages ago and still peek at when I need inspiration: air-fryer miso salmon with broccolini and rice.
The Ingredient That Changes Everything
What really flips this dish from simple to memorable is the glaze. I use 2 tablespoons white miso paste combined with 1 tablespoon mirin or dry sherry, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, and 1 teaspoon freshly grated ginger. Mix those until silky smooth and you’ll get that lacquered, slightly sweet, deeply savory finish that makes people ask for seconds. The salmon itself is four salmon fillets, 5.3 oz each, skin-on or skinless depending on whether you want the crispy skin. For the bed of greens I use 14 oz fresh baby spinach, washed and dried, plus a large shallot thinly sliced, 2 garlic cloves minced, and 1 tablespoon fresh ginger julienned for a brighter pop while sautéing. And for seasoning the greens, another tablespoon low-sodium soy sauce and freshly ground black pepper to taste, with lemon wedges for serving.
If you love creamy greens, you’ll appreciate how the spinach holds up under the miso salmon in a surprisingly complementary way, much like a rich pasta I sometimes make when I want smoked salmon and spinach together: creamy spinach pasta with smoked salmon.
How I Cook It Every Time
I like to keep the oven doing the heavy lifting while the skillet does the finishing work. Preheat oven to 400°F. Line a baking tray with parchment paper. In a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until well combined. Pat the salmon fillets dry with paper towels. Place them on the prepared baking tray. Brush generously with miso glaze, coating both sides. Bake salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
While the 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. Add spinach in batches, stirring constantly until just wilted. Season with soy sauce and black pepper to taste. Divide sautéed spinach among four plates, top each portion with a miso-glazed salmon fillet, and serve with lemon wedges.
A little note on timing: I put the salmon in the oven once the glaze is on because that caramelization is part of the texture—those tiny browned edges provide a contrast to the soft, slightly silky interior. You can tell it’s done when the salmon flakes easily with a fork and still looks a touch rosy in the very center. It should be tender, not chalky.
Little Tricks That Save Dinner
I have a few small habits that make this dish sing. First, pat the salmon dry with paper towels before glazing; that helps the miso stick and caramelize instead of sliding off. Second, brush the glaze on both sides; people often forget the underside, but a thin layer there echoes the flavor throughout. Third, don’t crowd the spinach in the pan—adding it in batches keeps it from steaming and getting soggy. If you want a crisp skin, use skin-on fillets and place them skin-side up on the tray so the oven crisps what it can while the flesh cooks. Finally, a squeeze of lemon just before eating is the same sensation as opening a window after a storm—it brightens everything.
I also often stir in 1 teaspoon sesame oil into the spinach at the very end for a whisper of nuttiness, especially if I used olive oil to sauté. That tiny step makes the greens taste like they belong to the salmon, as if they were meant to be plated together.
The Best Part About This Dish
Beyond the taste, it is how forgiving it is. You can swap small things and still end up with a beautiful meal. If you want to make it for a crowd, double the glaze and use a rimmed sheet to bake a few more fillets. If you find yourself short on time, you can sauté the spinach while the oven preheats and the salmon goes in. If leftovers happen, they reheat well and make a great salad topping the next day.
If you like bite-sized party food or want to use leftover spinach in a playful way, I often repurpose it into something crunchy and shareable like these little spinach and artichoke bites I found online; they are excellent when you want to stretch a batch into appetizers: easy spinach artichoke wonton cups.
Variations, Leftovers, and What to Serve With It
There are a few easy variations. Swap honey for maple syrup to make it vegan-friendly if you replace the salmon with thick slices of tofu. Use dark miso instead of white for a deeper, more robust glaze. Add a sprinkling of toasted sesame seeds and sliced scallions at the end for texture and color.
I usually serve this with steamed rice or a simple bowl of soba noodles tossed in sesame oil and a splash of soy; a light cucumber salad is nice for crunch. Leftovers keep well in the fridge for up to three days in an airtight container. To reheat, warm gently in a 300°F oven for 8 to 10 minutes so the salmon warms through without drying out, or sit a fillet on a bowl of hot rice so the residual heat brings it back to life. If I plan ahead, I might make the spinach a day ahead and reheat it quickly with garlic and a squeeze of lemon.
Conclusion
If you want to compare approaches or need a quicker version for a busy night, this 15 Minute Miso Salmon with Spinach on Quickly Cooks It is a helpful reference for shaving off time without losing the key flavors. For a slightly different presentation and more bowl-style inspiration, I often look at the Miso Glazed Salmon Bowl Recipe at Rachael Hartley Nutrition to see how others balance grains and greens alongside the salmon.
I love this dish because it feels restaurant-level without asking for a lot of babysitting. The aroma of ginger and miso baking together is one of those little domestic luxuries, and sitting down to a plate of tender salmon on bright, garlicky spinach is always a small celebration. Try it once the glaze has had a minute to set and you’ll understand why I keep making it.
Miso Salmon on Sautéed Spinach
Ingredients
Method
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a small bowl, whisk together the miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until well combined.
- Pat the salmon fillets dry with paper towels and place them on the prepared baking tray.
- Brush the salmon generously with the miso glaze, coating both sides.
- Bake the salmon for 10 to 12 minutes, or until just cooked through and lightly caramelized on top.
- While the salmon bakes, heat olive or sesame oil in a large skillet over medium heat.
- Add the shallot, garlic, and julienned ginger. Sauté for 1 to 2 minutes until fragrant.
- Add the spinach in batches, stirring constantly until just wilted.
- Season with soy sauce and black pepper to taste.
- Divide the sautéed spinach among four plates, top each portion with a miso-glazed salmon fillet, and serve with lemon wedges.
