If you like the sweet and savory flavors of teriyaki, then you’ll love this delicious misoyaki salmon! This Japanese inspired marinade is made up of white miso paste, soy sauce, mirin, sugar, and sesame oil. While the salmon marinades, I recommend prepping some white rice and bok choy to serve with the fish. This marinade is also great for chicken or tofu if you aren’t able to use salmon!
Finding asian restaurants that sell (celiac-safe) gluten free foods can sometimes be difficult depending on where you live. Fortunately, the three main ingredients in the marinade (white miso paste, soy sauce, and mirin) are relatively easy to find in gluten free options.
This recipe can be made:
- vegetarian
- vegan
- gluten free
- dairy free
- corn free
- soy free
- peanut free
- tree nut free
GF PRODUCT RECOMMENDATIONS
GF White Miso: Eden Foods, Hanamaruki, Hikari, Kurano Kaori, Marukome, Miko, Shirakiku,
GF Soy Sauce: Eden Foods, Kikkoman, San-J
GF Mirin: Eden Foods, Mizkan, Kikkoman, Wan Ja Shan
What is Miso?
Miso is a fermented paste that is traditional in Japanese cooking. It’s made by inoculating soybeans with a particular mold called Koji (aka Aspergillus oryzae). Koji can be made from soybeans, rice, or barley so be sure that the miso is labeled gluten free.
In the United States, miso has been increasing in popularity amongst both restaurant and home cooks. Most commonly I am able to find red miso and white miso at the grocery store. If you’re feeling adventurous, head to the closest Asian market where you might find a larger variety! But miso isn’t just used for miso soup, but it can be used in marinades, dressings, ramen soups, and even chocolate chip cookies (more on that later).
Gluten Free Miso Glazed Salmon
Equipment
- Measuring Spoons
- Gallon Zip-Top Bag
- Tongs
- Cutting Board
- Chef’s Knife
- Baking Sheet
- Aluminum Foil
- Small saucepan (optional)
Ingredients
- 4 6 oz salmon filets (sub tofu or chicken)
- 1 tablespoon sesame seeds
- 1 green onion (thinly sliced (green parts only))
- Non-stick cooking spray
- bok choy (for serving)
- white rice (for serving)
MARINADE
- 3 tablespoons white miso paste (gluten free)
- 1 tablespoon soy sauce (gluten free)
- 1 tablespoon brown sugar
- 2 teaspoons mirin (gluten free)
- 1 teaspoon sesame oil
Instructions
Marinade the Salmon
- In a gallon zip-top bag add the miso, brown sugar, soy sauce, mirin, and sesame oil. *If you’d like extra sauce, double the marinade and reserve half for sauce. Use your hands to massage the mixture until it’s well combined. Place the salmon in the bag and use a pair of tongs to carefully coat each piece of fish evenly with marinade. Let stand at room temperature for 20 minutes or in the fridge for up to 60 minutes.
- Cut the salmon into 6 oz filets. It’s your choice whether or not to keep the skin on.
Prepare the Salmon
- Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Transfer the salmon to the baking sheet, removing any excess marinade.
- Position the oven rack about 6-8 inches from the (top) broiler. Turn the oven onto the “broil” setting.
- Place the fillets (skin side down) on the baking sheet. Broil the fish for 6 – 8 minutes or until the thickest part of the filets reach 110°F to 115°F. Cook times may vary depending on the thickness of the salmon.
Cook the Marinade (Optional)
- Pour the reserved marinade and 2 tablespoons of water into a small saucepan. Cook over medium-low heat until the sugars have dissolved. Add water as needed to thin the consistency of the sauce.
Serve
- Transfer to a serving platter and top with sesame seeds and green onion. Serve with bok choy, rice, and the remaining miso mixture.