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Miso salmon with edamame has about 50 g of protein per serving and takes 45 minutes, 15 of them hands-off while the fish marinates. The protein comes from salmon fillets and shelled edamame, not powder, so it tastes like the real thing.
Each plate is about 375 g of food: one 170 g fillet (raw weight), 100 g of edamame and a scoop of jasmine rice. The salmon gives roughly 34 g of protein. The edamame adds about 12 g more.
The one thing that goes wrong is the glaze. Miso and maple syrup scorch fast, so I bake at 220 C / 425 F instead of broiling, and I wipe the thick excess off before the fish goes in. Left on, it turns dark and bitter at the edges before the center is done.
Pull the salmon at 145 F / 63 C, when the center is opaque and flakes with a fork.
Why You’ll Love This Recipe
- About 50 g protein per plate from salmon and edamame
- The glaze stirs together from pantry staples in 5 minutes
- Rice, salmon and edamame all finish in the same 20 minutes
- Parchment on one sheet pan keeps cleanup short
Ingredient Notes
- white miso: Look for shiro miso in the refrigerated section near the tofu. Red miso is saltier, so use 2 tbsp instead of 3 if that’s what you have.
- salmon fillets: Buy skin-on fillets about 2.5 cm thick, ideally center-cut so they cook evenly. Wild fillets are often thinner, so start checking the temperature a couple of minutes early.
- frozen shelled edamame: Use it straight from the freezer. If you only find edamame in the pod, buy about double the weight and shell it after boiling.
- mirin: Mirin adds mild sweetness and shine. If you don’t have it, use 1 tbsp rice vinegar plus 1/2 tsp extra maple syrup.
- soy sauce: Regular soy sauce contains wheat. Swap in tamari if you need to avoid gluten.
Baked Miso Salmon with Edamame: 50 g Protein, 45 Minutes
Ingredients
Method
- Line a 33 x 46 cm / 13 x 18 inch rimmed sheet pan with parchment. Stir the miso, mirin, soy sauce, maple syrup, 1 tsp sesame oil and ginger in a small bowl until smooth. Pat the salmon dry, set it skin-side down on the pan and spread the glaze over the flesh. Refrigerate for 15 minutes and heat the oven to 220 C / 425 F with a rack in the middle during that time.
- Rinse the rice in cold water through about 3 changes until it runs mostly clear, then drain. Combine it with the 360 ml water and 1/4 tsp salt in a 3-quart / 2.8 L saucepan. Slice the scallions.
- Bring the rice to a boil over high heat, cover, and turn the heat to low. Cook for 15 minutes without lifting the lid, then take it off the heat and leave it covered for 5 minutes.
- About 5 minutes after the rice goes on, wipe most of the marinade off each fillet with your fingers so only a thin film remains. Bake on the middle rack for 12 to 14 minutes, until the thickest part reads 145 F / 63 C and the flesh is opaque and flakes with a fork.
- When the salmon goes into the oven, bring 1 liter / 4 cups water and 1/2 tsp salt to a boil in a 2-quart / 1.9 L saucepan. Add the edamame and cook for 4 minutes, then drain and toss with the rice vinegar and 1 tsp sesame oil.
- Rest the salmon for 2 minutes and fluff the rice with a fork. Divide the rice among 4 plates, about 140 g each, and top with the edamame and a salmon fillet. Scatter the scallions and sesame seeds over the top and serve.
Notes
- Pat the salmon dry, then spread a thin layer of glaze, not a thick coat.
- Start the rice first, since it needs 20 minutes and the salmon needs 12 to 14.
- Pull the salmon at 145 F / 63 C and rest it 2 minutes before plating.
- Use frozen shelled edamame straight from the bag, no thawing needed.
Tips for Success
- Pat the salmon dry before coating so the glaze clings to the flesh instead of pooling on the parchment.
- Wipe most of the marinade off with your fingers just before baking, leaving a thin film so the sugars don’t scorch.
- Check the thickest part with an instant-read thermometer and pull the fillets at 145 F / 63 C, not by the clock.
- Rinse the jasmine rice through three changes of cold water until it runs mostly clear, so the grains cook up separate.
- Line the sheet pan with parchment, because baked-on miso glaze is hard to scrub off bare metal.
Variations
- Use red miso at 2 tbsp instead of 3 and cut the soy sauce to 1 tsp for a deeper, saltier glaze.
- Serve the salmon over cooked soba noodles instead of rice, tossing the noodles with the same rice vinegar and sesame oil as the edamame.
- Stir 2 tsp sriracha or chili crisp into the marinade for heat that cuts through the sweet glaze.
Storage and Reheating
Miso salmon with edamame keeps in the fridge for 3 days when the salmon, rice and edamame go into separate airtight containers. Spread the rice in a thin layer to cool and refrigerate it within 1 hour of cooking. Cooked rice can carry Bacillus cereus spores that multiply at room temperature, so don’t leave it on the counter.
Reheat the salmon covered with foil in a 150 C / 300 F oven for 10 to 12 minutes until steaming hot, or microwave it at 50% power for 60 to 90 seconds. Reheat the rice covered with a splash of water for 90 seconds, stirring once. The edamame is fine cold or warmed for 30 seconds. Reheated salmon is a little firmer than fresh, so it works well flaked into the rice.
To get ahead, freeze raw uncoated fillets in a zip bag for up to 2 months. I keep extras in the chest freezer in the garage. Thaw them overnight in the fridge, then coat and marinate as written.
Serving Suggestions
Miso salmon with edamame is a full dinner on one plate, so the sides only need to add crunch or something sharp. I like a quick cucumber salad made with 1 sliced cucumber, 1 tbsp rice vinegar and a pinch each of salt and sugar. It takes 3 minutes while the rice rests.
Steamed bok choy or a small bowl of miso soup also sit well beside it. A few slices of pickled ginger on the side cut through the richness of the fish.
If you have leftovers, flake the cold salmon into rice with a splash of soy sauce for lunch the next day.
FAQ
How do I know when miso salmon is done?
Miso salmon is done when the thickest part reads 145 F / 63 C and the flesh is opaque and flakes with a fork. At 220 C / 425 F, 2.5 cm fillets take 12 to 14 minutes. If the glaze darkens before the fish reaches that temperature, tent the pan loosely with foil.
Why did my miso glaze burn on the salmon?
The sugars in miso, mirin and maple syrup scorch quickly under direct or high heat. Wipe most of the marinade off before baking so only a thin film is left, and bake on parchment at 220 C / 425 F instead of broiling. A thick coat turns dark and bitter before the center cooks through.
Can I use red miso instead of white miso for salmon?
Yes, but red miso is saltier and more pungent, so use 2 tbsp instead of 3 and keep the maple syrup. The glaze will come out darker and less sweet. Taste a bit of the mixed glaze first, and cut the soy sauce to 1 tsp if it tastes sharp.
Can I marinate miso salmon overnight?
You can, but 15 minutes to 2 hours gives the best texture. Past that, the salt in the miso starts to cure the surface, so the fish turns firmer and saltier. If you need to prep ahead, mix the glaze up to 2 days early and coat the fish the same day.
What goes well with miso salmon besides rice and edamame?
A quick cucumber salad dressed with rice vinegar and a pinch of sugar, steamed bok choy, or a small bowl of miso soup all work. Each adds crunch or freshness against the sweet-salty glaze. Pickled ginger on the side cuts the richness of the salmon.
Is miso salmon with edamame gluten free?
Not as written. Regular soy sauce contains wheat, and some miso is made with barley. Use tamari and a miso labeled gluten-free, and check the mirin label too. With those swaps, the salmon, rice and edamame are all naturally gluten free.
