Just a few specialty ingredients, widely available at most grocery stores or Asian markets, come together to create something so much greater than the sum of its few parts. Mirin, miso, soy, and rice vinegar are combined to make a sweet and salty glaze that’s amazing over salmon — or any fish for that matter! Serve with rice, sautéed spinach, and some Sriracha mayo, and dinner is served.
- 1 tablespoon yellow miso
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon minced ginger
- 1 portion (about 12 ounces) coho salmon, pin bones removed
- Toasted sesame seeds for sprinkling
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 4 teaspoons neutral oil
- 5 ounces leafy spinach
- Steamed rice and seaweed snacks for serving
Prepare Miso Mix
Preheat the broiler to high and position a rack in the top position. In a small bowl, combine the miso, mirin, soy sauce, vinegar, and ginger, and whisk until smooth. Spread over the top of the salmon and sprinkle with sesame seeds.
Make Sriracha Mayo
In a small bowl, combine the mayonnaise, Sriracha, and 1 tablespoon water, and whisk until smooth.
In a medium ovenproof skillet, heat 1 teaspoon of the oil until shimmering over medium-high heat. Add the spinach, season with salt, and cook, tossing until just wilted, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
Heat the remaining oil in the skillet until shimmering over medium-high heat. Add the salmon, skin-side down, and cook for 2 minutes. Transfer the skillet to the oven and broil on the top rack until the salmon is just cooked through and lightly glazed, 3 to 4 minutes. Serve the salmon and spinach over rice. Drizzle with the sriracha mayo and sprinkle with sesame seeds. Serve seaweed alongside. Enjoy!
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Pair it Up
Compliment the flavors of toasted sesame seeds and sweet-salty glazed salmon with a crisp, aromatic Austrian riesling.
Level it Up
While you’re at your favorite Asian market, look for spicy chili crisp–—fried garlic chips and dried chiles in oil. Stir some into the steamed rice or drizzle over the salmon, or do both! You’ll be glad you did!
Change it Up
Roll leftover rice, salmon, and spinach in nori to make sushi rolls for tomorrow’s lunch.
Lighten it Up
For a low-carb alternative, use stir-fried cauliflower rice in place of the white rice.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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