Baked Miso Salmon

Baked miso salmon
Miso is the ultimate umami flavour sensation and it is so easy to cook with at home. Miso paste is accessible 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 and popping the tray in the oven.
Ingredients

Red onion pickle

  • 1 red onion finely sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp caster sugar

Marinade ingredients

  • 2 tbsp miso paste (it doesn’t matter if you use white or red, it keeps in the fridge for multiple months)
  • 2 tbsp tamari (or all purpose soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp rice wine vinegar

Remaining ingredients

  • 4 skin-on salmon fillets
  • Vegetables of choice to serve (I used steamed bok choy)
  • Cooked rice to serve (I used jasmine)
  • Black and white sesame seeds to serve (optional)
  • Sliced spring onion (optional)
  • Sliced fresh chilli (optional)
Method
  1. Preheat the oven to 200c fan forced.
  2. Combine the red onion pickle ingredients, set aside.
  3. Mix the marinade ingredients together in a shallow, small baking dish until 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 burning. Set the oven to grill and grill the fish for a further 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 3 minutes. 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.

Share this recipe!

Facebook
Pinterest
Email
Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.

Search