Miso salmon
Japanese
Miso salmon
A salty-sweet glaze, ten minutes in the oven, greens on the side.
Before you cook
Miso, fermented soybean paste, is a Japanese seasoning. A short marinade of miso, mirin, and sugar on a fatty fish is a Tokyo home method, not a restaurant invention. Salmon takes it well because the fat stands up to the salt.
- Serves
- 2
- Time
- 22 min
- Level
- Easy
- Energy
- 340kcal
- Seafood
- Quick
Contains fish, soy, sesame and gluten.
Equipment
- Oven or grill
- Small bowl
- Baking tray or lined grill pan
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1423 kJ
- 340 kcal
- Protein
- 34 g
- Fat
- 18 g
- Carbohydrate
- 8 g
- Sugars
- 5 g
- Fibre
- 2 g
- Salt
- 1.6 g
- Sodium
- 640 mg
This batch, 2 servings, is about 2845 kJ (680 kcal), with 10 g sugars and 3.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oven to 200°C (180°C fan). Line a small tray.
- 02
Stir the miso, mirin, honey, and soy into a paste. Pat the salmon dry, lay it on the tray, and spoon the paste over the top.
- 03
Roast for 10 to 12 minutes, until the salmon flakes and the glaze is dark at the edges.
- 04
While it roasts, cook the greens in the sesame oil with a pinch of salt for 3 to 4 minutes, until tender.
- 05
Serve the salmon on the greens and finish with the sesame seeds.
Times are a guide. If it needs another minute, give it another minute.
To serve
Over rice, with the glaze from the tray spooned on the fish.
Keeping it
Eat it the day you cook it, or the next day from the fridge. I would not keep cooked salmon longer than that.
Leftovers
- Salmon rice bowl
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Miso salmon
Serves 2 · 22 min
Ingredients
- 2 salmon fillets, about 150 g each
- 1 ½ tbsp white miso
- 1 tbsp mirin
- 1 tsp honey
- 2 tsp soy sauce
- 200 g broccolini or green beans
- 1 tsp sesame oil
- 1 tsp sesame seeds
Method
- Heat the oven to 200°C (180°C fan). Line a small tray.
- Stir the miso, mirin, honey, and soy into a paste. Pat the salmon dry, lay it on the tray, and spoon the paste over the top.
- Roast for 10 to 12 minutes, until the salmon flakes and the glaze is dark at the edges.
- While it roasts, cook the greens in the sesame oil with a pinch of salt for 3 to 4 minutes, until tender.
- Serve the salmon on the greens and finish with the sesame seeds.
To serve
Over rice, with the glaze from the tray spooned on the fish.
Keeping it
Eat it the day you cook it, or the next day from the fridge. I would not keep cooked salmon longer than that.