Go Back
–+ servings
Baked Miso Salmon Recipe
5 from 2 votes

Baked Miso Salmon

Author: Nicole
Servings: 4
Calories: 351kcal
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 umami flavour to a simple marinade for oven-baked salmon fillets, then served with a tangy red onion pickle, rice and fresh greens.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes

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 (see note 1)
  • 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

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.

Notes

Note 1 – You can use white or red miso, and it keeps in the fridge for 2–3 months.
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.
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.

Scan for full recipe:

QR Code