Jump to Recipe Print Recipe
Baked Miso Salmon Recipe

Miso is the ultimate umami flavour sensation and it’s so easy to cook with at home. Miso paste is available at most major supermarkets and, mixed with a few simple ingredients like tamari, sugar and vinegar, it makes the most incredible marinade. This is Baked Miso Salmon with maximum flavour and minimal effort. I love the way the marinade caramelises on the salmon, while the rest remains liquid enough to drizzle over rice. I regularly make this meal midweek because it’s as simple as mixing a few pantry staples together and popping the tray in the oven. Serve with rice and your choice of vegetables; here I used steamed bok choy.

Can Baked Miso Salmon be made ahead of time?

Baked Miso Salmon is best cooked and eaten immediately.

Is Baked Miso Salmon suitable for leftovers?

Leftovers can be stored for up to 48 hours in the fridge in an airtight container. Reheat in the microwave, taking care to not overheat, which will result in rubbery salmon. Not suitable to freeze.

Baked Miso Salmon Recipe

Baked Miso Salmon

Author: Nicole
5 from 2 votes
Share Print
Add to Shopping List
If you’re looking for an easy and delicious way to cook fish for your family, you can’t go past this Baked Miso Salmon recipe. Miso paste is the secret weapon here, which adds amazing flavour to a simple marinade for salmon fillets, which are oven-baked, then served with a tangy red onion pickle, rice and fresh greens.
Prep 5 minutes
Servings: 4

Click to change the servings

Ingredients

  • 4 skin-on salmon fillets
  • Vegetables of choice to serve (steamed bok choy pictured)
  • Cooked rice to serve
  • Black and white sesame seeds to serve (optional)
  • Sliced spring onion scallion, to serve (optional)
  • Sliced fresh chilli to serve (optional)
RED ONION PICKLE
  • 1 red onion finely sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp caster superfine sugar
MARINADE
  • 2 tbsp miso paste it doesn’t matter if you use white or red, and it keeps in the fridge for 2–3 months (see note 1 for gluten-free)
  • 2 tbsp tamari or all-purpose soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp rice wine vinegar

Instructions

  • Preheat – Preheat the oven to 200°C (400°F) (all oven types).
  • Make the pickle – Combine the red onion pickle ingredients in a bowl and set aside.
  • Marinate the salmon – Mix the marinade ingredients together in a small, shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated.
  • Bake the salmon – Place in the oven and cook for 12 minutes.
  • To brown and caramelise the salmon, add 2–3 tablespoons of water to the base of the dish to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3–5 minutes (see note 2).
  • Serve – Serve the salmon alongside the vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli, if using.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Although most miso paste is gluten-free, always check the ingredients panel to be 100% sure.
Note 2 – This part happens quickly so don’t go far! Check the salmon at the 3-minute mark. If the salmon is not browned, continue cooking under the grill (broiler) for a further 2 minutes. The sauce should still be liquid (drizzle it over your rice!) but starting to caramelise on top.

MAKE AHEAD

Baked Miso Salmon is best cooked and eaten immediately.

LEFTOVERS

Leftovers can be stored for up to 48 hours in an airtight container in the fridge. Reheat in the microwave, taking care to not overheat, which will result in rubbery salmon. Not suitable to freeze.

Tried this recipe?

Let us know how it was!