This content is also available in: Vietnamese

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 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 since it was my first try. 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 Asian markets. If you can’t find boc choy, you can replace it with steamed cabbage.


  • 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 and mix contents, then add salmon fillets. Squeeze as much air out of bag as possible and seal. Marinate in the refrigerator for at least 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. Sear salmon flesh side down for 2-3 minutes and flip to skin side and cook for another 2 minutes. Finish by baking in the oven for another 10-11 minutes.