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Miso Salmon

Miso marinated salmon filets topped with spring onion condiment is easy enough for a weeknight dinner yet impressive enough for a dinner party and only takes 15 minutes to cook.
Prep Time10 mins
Cook Time10 mins
Additional Time30 mins
Total Time50 mins
Course: seafood
Cuisine: Japanese
Servings: 4
Author: the communal feast


  • 4 salmon filets
  • 1/4 cup white miso
  • 2 TBS mirin
  • 2 TBS soy sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp white sugar
  • 1 tsp sesame oil
  • oil for cooking
  • 2/3 cup spring onion chopped
  • 4 garlic cloves minced
  • 1 TBS fresh ginger grated
  • 1/2 cup vegetable oil
  • 1/3 cup almond slivers


  • Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Add the salmon filets to a container and cover with the marinade mixture. Refrigerate for 30 minutes.
  • In a large non-stick skillet, heat 1/2 cup of vegetable oil. Once hot add the almonds and toast for 30 seconds to 1 minute. Remove from heat and set aside.
  • Combine the spring onions with the minced garlic and ginger in a mortar or something similar and crush together into a thick paste. It should still be chunky and the spring onions should lose just a bit of their shape. Once that's all combined together transfer into a bowl and pour the hot oil with the almonds overtop to create the condiment topping. Set aside.
  • In the same pan, add just a touch of oil enough to cover the bottom. Place the salmon fillets flesh side down into the pan. Let sit in the pan for 4 minutes without disturbing over medium heat. Flip each filet now skin side down and continue to cook an additional 4 minutes. Pour a touch of the marinade overtop the salmon as it cooks. The salmon should be firm to the touch and a beautiful light shade of pink when ready.
  • Serve each piece of salmon with a few tablespoons of the spring onion condiment. Pair with your choice of sides for a tasty dinner.