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.
Red onion pickle
Marinade ingredients
Remaining ingredients
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.
Keywords: Baked Miso Salmon, Baked Miso Salmon recipe
Miso Salmon is best cooked and eaten immediately.
Baked 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.
