Baked Miso Salmon
Servings: 4 servings
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 flavour to a simple marinade for oven-baked salmon fillets, then served with a tangy red onion pickle, rice and fresh greens.
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.
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.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.
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