Baked Miso Salmon

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Baked Miso Salmon Recipe

Baked Miso Salmon

Miso is the ultimate umami flavour sensation and is 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 regularly make this meal midweek because it’s as simple as mixing a few pantry staples together and popping the tray in the oven.

  • Total Time: 15 – 22 mins
  • Serves: 4 1x



Red onion pickle

Marinade ingredients

Remaining 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)
  • Spring onion, sliced to serve (optional)
  • Fresh chilli, sliced to serve (optional)


  1. Preheat the oven to 200° C fan.
  2. Combine the red onion pickle ingredients, and set aside.
  3. Mix the marinade ingredients together in a shallow, small 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.
  4. Place in the oven and cook for 12 minutes.
  5. To brown and caramelise the salmon, add 2-3 tbsp of water to the base of the tray to stop the sauce from burning. Set the oven to grill and grill the salmon for 3-5 minutes (see note 1).
  6. Serve alongside vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli if using.


Note 1 – This part happens quickly so don’t go too far! Check the salmon at the 3 minute mark. If the salmon is not browned, continue cooking under the grill for a further 2 minutes. The sauce should still be liquid (drizzle it over your rice!) but starting to caramelise on top.

MAKE AHEAD AND LEFTOVERS – Miso Salmon is best cooked and eaten immediately however leftovers can be stored up to 48 hours. Reheat in the microwave taking care to not overheat which will result in rubbery salmon. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 12-17 mins

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