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Baked Miso Salmon

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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
“I just made this for the third time! Hands down, best salmon I’ve ever had.”
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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, adding amazing flavour to a simple marinade for oven-baked salmon fillets, then served with a tangy red onion pickle, rice and fresh greens.
Prep 5 minutes
Cook 12 minutes
Total 17 minutes
Servings: 4 servings

Ingredients

Red Onion Pickle
  • 1 red onion, finely sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp caster (superfine) sugar
Salmon
  • 4 skin-on salmon fillets
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
To serve
  • 1 tbsp sliced spring onion (scallion)
  • 1 tsp black and white sesame seeds
  • Steamed bok choy or the vegetables of your choice
  • sliced fresh chilli
  • Steamed rice, to serve

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.

Nutrition information

Nutrition Facts
Baked Miso Salmon
Amount per Serving
Calories
351
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
6
g
Cholesterol
 
94
mg
31
%
Sodium
 
1187
mg
52
%
Potassium
 
937
mg
27
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
37
g
74
%
Vitamin A
 
99
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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!
Course entrée, Main Course, seafood
Cuisine Asian-inspired, Japanese

  1. 5 stars
    This is my absolute favourite salmon recipe, I must have made it more than ten times now – and realised I’ve never a comment saying so!! So easy and delish 🙂

    • Wow, Rosie, that’s just brilliant!! 🥰 I really appreciate you leaving the lovely comment and thanks for the rating too. Nic x

  2. I just made this for the third time! Hands down, best salmon I’ve ever had (including in a restaurant)!

    • That’s fantastic, Victoria! So happy you love this one. Nic x

  3. Superb! Felt like a fancy restaurant meal! Have you ever used this miso sauce on chicken or pork?

    • Hi Victoria, so happy you enjoyed this recipe! I love this marinade on anything – my faves are salmon, chicken skewers and eggplant (aubergine)! Nic xx

  4. 5 stars
    I feel like I am constantly in search of recipes I can get on the table in around 20 mins. Tonight I managed to get this on the table in under 20 (with both kids alternating crying mind you!) AND it got a compliment from my not-fussy-but-usually-doesn’t-praise-dinner husband. Will definitely be putting this in the regular rotation, but it’s elegant and tasty enough to use for a dinner party too! Love love love

    • Hi Susannah, you have absolutely made my day with this story. This is what my recipes are all about … to help people make life easier. I am thrilled that it worked so well for you! Thanks so much for sharing and for the rating. Nic xx

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.