MISO SALMON (Air Fryer or Oven)

Air Fryer Miso Salmon served with spiralized zucchini, blistered grape tomatoes, and roasted radishes and turnips.

This easy miso salmon is a long time family favourite.  It’s got a wonderful mix of savoury, sweet and salty that’s utterly addictive! I’ve recently started cooking it in the air fryer and we’ve never loved it more.

Miso is a traditional Japanese seasoning paste made from fermented soybeans and sometimes rice, barley or other ingredients.  It has a salty, tangy, earthy umami flavour that works well in savoury dishes like soups and stews as well as glazes, marinades, sauces and salad dressings.  Because it undergoes a fermentation process, it is rich in probiotics.

There are numerous different types of miso, some with stronger, more pungent flavour than others.  White or Shiro miso is the mildest kind.  It has a slightly sweet taste and is very versatile.  Yellow or Shinshu miso is slightly stronger, and red miso is the saltiest, most pungent type.  I recommend using Shiro for this recipe.

Miso Salmon served with konjac noodles, mixed greens, grated carrot, steamed edamame beans, sesame seeds, green onion, and Eaton Hemp hemp hearts.

Ingredients for 4-6 servings:

• 1/2 cup shiro miso paste

• 1/4 cup mirin 

• 1/4 cup dry sake (or dry white wine or broth)

• 1 1/2 Tbsp tamari (or soy sauce)

• 1 Tbsp raw honey (or pure maple syrup)

• 1 1/2 Tbsp minced fresh ginger 

• 1 tsp sriracha (optional) 

• 1 1/2 lbs skin-on fresh salmon, cut into 4-6 fillets

Directions for Air Fryer:

1. In a large shallow dish, combine miso, mirin, sake, tamari, honey, ginger, and sriracha.

2. Place salmon in the marinade, turn to coat, and marinade skin side up in the fridge for up to 12 hours.

3. Heat air fryer to 400ºF and grease basket lightly with avocado oil.

4. Place salmon in the air fryer (leaving room between each one for the air to flow). Cook for 7-11 minutes (depending on the thickness of the salmon), or until the surface is nicely browned and the fish is cooked through and flakes easily with a fork.

Directions for Oven:

1. In a large shallow dish, combine miso, mirin, sake, tamari, honey, ginger, and sriracha.

2. Place salmon in the marinade, turn to coat, and marinade skin side up in the fridge for up to 12 hours.

3. Preheat the oven to 400°F and line a baking sheet with parchment.

4. Place the fillets on prepared baking tray, skin side down, and roast for 15 minutes, or until the surface is nicely browned and the salmon is cooked through and flakes easily with a fork. Broil for the final 2 to 3 minutes if desired.

Air Fryer Miso Salmon served with spiralized zucchini, blistered grape tomatoes, and roasted radishes and turnips.

Leftover Miso Salmon served on toast with cream cheese, tomato, Eaton Hemp toasted hemp seeds, green onions, and Asian Blend microgreens.