Ingredients
Scale
- 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)
- 2 tbsp tamari (or all-purpose soy sauce)
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice wine vinegar
Instructions
- Preheat the oven to 200°C (400°F) (all oven types).
- Combine the red onion pickle ingredients in a bowl and set aside.
- 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.
- 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 1).
- Serve the salmon alongside the vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli, if using.
Notes
Note 1 – 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.
- Prep Time: 5 mins
- Cook Time: 12–17 mins
- Category: soup, miso soup, miso salmon
- Method: bake, grill
- Cuisine: Asian