Slow Cooker Miso-Poached Salmon
Tender, silky salmon gently poached in a fragrant, umami-packed miso broth — no fancy sous-vide machine needed. The slow cooker keeps the perfect steady low heat, infusing every bite with savory-sweet Japanese flavors while keeping the fish incredibly moist.
Slow Cooker Miso-Poached Salmon
4
servings10
minutes45
minutes300
kcalIngredients
4 salmon fillets (5–6 oz each), skin-on or skinless
3 cups water
¼ cup white or awase miso paste
2 tablespoons mirin
2 tablespoons sake (or dry white wine)
1 tablespoon soy sauce or tamari
1 tablespoon brown sugar or honey
2-inch piece fresh ginger, sliced
3 garlic cloves, smashed
2 green onions, cut into 2-inch pieces
1 teaspoon sesame oil
For serving
Cooked jasmine or short-grain rice
Steamed bok choy or spinach
Sliced green onions, sesame seeds, and nori strips
Directions
- In your slow cooker, whisk together water, miso paste, mirin, sake, soy sauce, brown sugar, ginger, garlic, green onions, and sesame oil until the miso is mostly dissolved.
- Place salmon fillets in a single layer in the broth (it’s okay if they’re partially submerged).
- Cover and cook on LOW for 45–60 minutes. Start checking at 40 minutes — salmon is done when it flakes easily and is just barely opaque in the center (around 125°F for medium).
- Using a slotted spatula, carefully transfer salmon to plates. Spoon some of the poaching broth over each piece (or strain it first if you want it clearer).
- Serve immediately over rice with steamed greens, garnished with extra green onions, sesame seeds, and torn nori.
Tips & Variations
- Want more heat? Add a few thin slices of fresh chili or a dash of chili oil at the end.
- Make it gluten-free: Use tamari and confirm your miso is GF.
- Turn the leftover broth into soup the next day — just add tofu, mushrooms, and noodles.
Restaurant-level salmon at home with almost zero effort — delicate, flavorful, and foolproof every time.
