I always keep a stash of easy, high-reward recipes for busy days when I crave a quick, nourishing meal but lack the motivation to cook. Baked salmon is my go-to choice in these moments. My kids have been enjoying it weekly since forever, and I’m pretty sure they believe salmon is the only fish worth eating. The fact that they still love it speaks volumes to me—I consider that a big win!
The magic ingredient that elevates my baked salmon dishes, whether I’m keeping it simple with salt and pepper or experimenting with glazes, is shiro miso. This Japanese seasoning, derived from fermented soybeans, adds a salty, earthy, and flavorful kick to the fish without overpowering its natural taste or other ingredients.
Shiro miso, also known as white miso, is mild, slightly sweet, and carries a lovely floral scent. I trust Hikari Organic White Miso for all my everyday cooking needs, including seasoning salmon. With proper storage, a container can last me over a year.
My favorite no-fail miso glaze recipe includes shiro miso, maple syrup, low-sodium soy sauce, grated garlic, and black pepper. This simple mix is perfect for marinating salmon before baking it at 425°F. If time is tight, you can skip the marinating step and proceed straight to cooking—the flavor will still be fantastic. Alternatively, try incorporating shiro miso into various salmon recipes for a flavor boost without the need for extra salt.
When it comes to buying and cooking salmon, I go for pre-portioned filets from the center of the fish for quicker and more consistent cooking. Keeping my children’s hunger and bedtime in mind, every minute counts in the kitchen. By following these tips and relying on shiro miso as my secret weapon, I’ve mastered the art of cooking delicious salmon dishes effortlessly over the years.
When you bring home fish for dinner, it’s important to ensure that it cooks evenly. To achieve this, it is recommended to take the fish out of the fridge as soon as you arrive home from work or at least an hour before mealtime. Allowing the fish to come to room temperature helps it cook more quickly and evenly by shedding some of its chill.
When preparing salmon, it is advised not to remove the skin before cooking. Leaving the skin intact serves as a protective barrier between the flesh of the fish and the baking dish. When baking salmon, place the fish skin-side down and marinate only the skinless side. This technique helps maintain the moisture and flavor of the fish while it cooks.
After baking the salmon, remember to leave the skin on the baking dish when serving the fish. The skin can be easily separated from the flesh and left behind, ensuring a clean and presentable plating.
