Miso Ginger Salmon Steaks

I’m a salmon steak person. I think they have so much more flavor than fillets, especially when they’re seared in a cast iron skillet until the outside gets nice and crispy. And I love the skin!

Most of the time, I keep salmon really simple with salt and pepper, but this miso glaze with an Asian twist was a nice change. It’s savory and gingery with a little sweetness from the coconut aminos. I added just a tiny bit of honey, but honestly, I don’t think it even needs it.

I served the salmon with lemon garlicky string beans, jasmine rice, and nori for an easy dinner.

If you end up having any leftover salmon, the flavors taste great in this Creamy Crunchy Salmon Salad.

Why You’ll love this Recipe

• Crispy salmon steaks. Searing them in a cast iron skillet gives you that crispy outside that I love.
• Lots of flavor without a complicated marinade. Miso, ginger, garlic, coconut aminos, and rice vinegar do most of the work.
• Not overly sweet. Coconut aminos already have some sweetness, so the honey is completely optional.
• Quick to make. The salmon cooks in about 10 minutes, making this an easy dinner when you don’t want to spend a lot of time cooking.

Ingredient Notes

• Salmon steaks: I prefer salmon steaks over fillets because I think they have so much more flavor. If you love crispy salmon skin like I do, don’t remove it.
• White miso: This gives the glaze its salty, savory flavor.
• Coconut aminos: They add saltiness and a little sweetness to the glaze. Because they’re already slightly sweet, I only used a tiny bit of honey.
• Honey: Optional. I used ¼ teaspoon, but after making it, I really didn’t think it was necessary. Add it if you prefer a sweeter glaze.
• Fresh ginger: I love ginger, so fresh grated ginger is a must for me here.

Recipe Tips

• Marinate it if you want. I didn’t marinate mine, but you can brush it with some of the glaze and let it sit in the fridge for about 20 to 30 minutes before cooking.
• Pat the salmon really well before adding the glaze. This helps it sear instead of steam.
• If you’re using a well seasoned cast iron pan, no need to oil the pan or use very little.
• Let the skillet get hot before adding the salmon so you get a good sear.
• Salmon steaks can vary quite a bit in thickness, so use the cooking time as a guide.
• If your steaks are especially thick, finish them in the oven for a few minutes.
• Save some of the glaze for the end instead of using all of it as the marinade.

Grace

Miso Ginger Salmon Steaks

These miso ginger salmon steaks are pan-seared with a savory miso, ginger, garlic, and coconut aminos glaze. They cook in about 10 minutes and are an easy way to get dinner on the table without a lot of prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Asian American

Ingredients

  

Salmon

• 2 salmon steaks (about 8 ounces each)
• sea salt and black pepper, to taste

Miso Ginger Glaze

• 1 teaspoon extra virgin olive oil (or sesame oil)
• 1½ tablespoons white miso paste
• 1 tablespoon coconut aminos (or soy sauce)
• 1 tablespoon rice vinegar (seasoned)
• ¼ teaspoon honey or maple syrup (optional)
• 1 medium garlic clove, minced
• 1 teaspoon freshly grated ginger
• ¼ teaspoon mustard powder (Dijon or yellow mustard also works)
• 1 tablespoon water, plus more as needed

For Serving

• Sesame seeds
• Chopped fresh parsley

You’ll Need

• Cast iron skillet or oven-safe skillet
• Small bowl
• Whisk or fork
• Pastry brush

Instructions

 

1. Make the glaze. In a small bowl, whisk together the olive oil, miso paste, coconut aminos, rice vinegar, honey if using, garlic, ginger, mustard, and 1 tablespoon water until smooth. Add a little more water if needed to make the glaze easy to brush onto the salmon. Set aside about one third of the glaze for later.
2. Prepare the salmon. Pat the salmon steaks dry with paper towels. Lightly brush both sides with olive oil, season with sea salt and black pepper. Brush the remaining glaze over both sides of the salmon.
3. Sear the salmon. Heat a cast iron skillet over medium heat. Lightly oil the skillet if needed. Add the salmon and cook for 3 to 4 minutes, until nicely browned and crispy. Carefully flip and cook for another 3 to 4 minutes, depending on the thickness.
4. Add the remaining glaze. During the last minute of cooking, brush the salmon with the reserved glaze.
5. Finish if needed. If your salmon steaks are very thick and need more time, transfer the skillet to a 400°F oven for another 3 to 5 minutes, or until cooked to your liking.

Notes

• The honey or maple syrup is optional. Coconut aminos already add some sweetness, so I don’t think the glaze needs much extra.
• Cooking time will depend on the thickness of your salmon steaks.
• Store leftover cooked salmon in an airtight container in the fridge.

Serving Ideas

I love macro bowls. Build one with your favorite greens, vegetables, rice, and sliced avocado. Some of my favorite sides that pair well with this Miso Ginger Salmon are Lemon Garlic Broccoli, Lemon Garlicky String Beans, or Cabbage Carrot Edamame Asian Slaw. Put it all together and you have a filling, satisfying meal with a little bit of everything.

Make it Your Own

• Use salmon fillets if you can’t find salmon steaks.
• Add extra fresh ginger if you love ginger as much as I do.
• Serve it with whatever vegetables you have instead of string beans.