Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze
Easy Air Fryer Miso Salmon is marinated in white miso, soy sauce, ginger, mirin and sesame oil before being cooked until tender and flaky. The savoury sweet glaze delivers deep umami flavour with minimal effort, making it ideal for a quick weeknight dinner.
Servings
Ingredients
- 70 g white miso paste
- 60 ml low-sodium soy sauce
- 25 g light brown sugar packed
- 15 g ginger paste
- 1 tbsp sesame oil toasted or untoasted
- 1 tbsp mirin
- ½ tsp white pepper
- 680 g salmon fillets 4 skinless fillets, about 170 g each
- 1 tsp sesame seeds optional, to garnish
- 2 spring onions thinly sliced, optional, to garnish
Instructions
- Whisk the miso paste, soy sauce, brown sugar, ginger paste, sesame oil, mirin and white pepper in a bowl until smooth.70 g white miso paste, 60 ml low-sodium soy sauce, 25 g light brown sugar, 15 g ginger paste, 1 tbsp sesame oil, 1 tbsp mirin, 1/2 tsp white pepper
- Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours.
- For the air fryer, heat to 200°C. Lift the salmon from the marinade, arrange the fillets with space between them and brush lightly with a little extra marinade.
- Air fry for 9–10 minutes, until the salmon flakes easily and is cooked through. If using the oven, broil the fillets on a foil-lined tray for 8–10 minutes.
- For extra sauce, simmer any remaining marinade with a splash of water until glossy and fully heated. Spoon over the salmon if desired.
- Serve immediately with rice and steamed greens. Finish with sesame seeds and sliced spring onions, if using.1 tsp sesame seeds, 2 spring onions
Chef's notes
- Marinate the salmon for at least 2 hours; overnight gives a deeper miso flavour.
- Use foil rather than baking paper when grilling, as the high heat can scorch paper.
- Any leftover marinade should be simmered with a splash of water before serving as a sauce.
- Serve with steamed rice, broccoli, green beans or cucumber salad.
- Leftovers keep refrigerated for up to 2 days and are best reheated gently or served cold in a rice bowl.
Drink pairing
This miso salmon has a savoury-sweet glaze with soy, ginger and sesame. Drinks with citrus, gentle sweetness or clean acidity balance the umami and keep the salmon tasting fresh.
Alcoholic
- Dry Riesling or Grüner Veltliner
- Junmai sake served slightly chilled
- Crisp Japanese lager or pale ale
Non alcoholic
- Sparkling yuzu lemonade
- Cold green tea with lemon
- Ginger and lime sparkling water
Nutrition per serving
Calories: 354kcal (18%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 94mg (31%) | Sodium: 1347mg (59%) | Potassium: 954mg (27%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 143IU (3%) | Vitamin B12: 5µg (83%) | Vitamin C: 1mg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 18µg (17%) | Folate: 57µg (14%)
