Slow Cooker Miso-Poached Salmon
Silky, buttery salmon that practically melts in your mouth, gently cooked in a savory-sweet miso broth. The slow cooker keeps the temperature perfectly low and steady so the fish stays incredibly moist while soaking up every bit of umami goodness.
Slow Cooker Miso-Poached Salmon
4
servings10
minutes45
minutes175
kcalIngredients
4 salmon fillets (5–6 oz each), skin-on or skinless
3 cups water
⅓ cup white miso paste (mild/shiro miso works best)
2 tablespoons mirin
2 tablespoons sake (or dry sherry/white wine)
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
1-inch knob fresh ginger, thinly sliced
4 garlic cloves, lightly smashed
3 green onions, cut into 3-inch pieces
1 teaspoon toasted sesame oil
For serving
Steamed rice
Baby bok choy, broccoli, or spinach
Sesame seeds, extra sliced green onions, furikake, or nori strips
Directions
- Whisk water and miso paste together in the slow cooker until mostly smooth. Add mirin, sake, soy sauce, brown sugar, ginger, garlic, green onions, and sesame oil. Stir once more.
- Nestle the salmon fillets into the broth in a single layer (they can be partially submerged).
- Cover and cook on LOW for 45–60 minutes. Start checking at 40 minutes — the salmon is ready when it just begins to flake and the center is still slightly translucent (about 120–125°F for medium-rare, 130°F for medium).
- Carefully lift the salmon out with a fish spatula or slotted spoon. Spoon a little of the fragrant broth over each piece.
- Serve immediately over rice with steamed greens and your favorite toppings.
Tips & Variations
- Too salty? Use low-sodium miso or dilute with a bit more water.
- Make it spicy: Add a few slices of fresh red chili or bird’s-eye chili to the broth.
- Leftover broth is gold — strain it and use as a quick soup base the next day with noodles and tofu.
Effortless, elegant, and packed with flavor — this is weeknight salmon that tastes like it came from your favorite Japanese restaurant.
