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
“I just made this for the third time! Hands down, best salmon I’ve ever had.” Share PrintClick to change the servings
Ingredients
- 4 skin-on salmon fillets
- 4 vegetables of choice, to serve (steamed bok choy pictured)
- 4 cups cooked rice, to serve
- black and white sesame seeds, to serve (optional)
- sliced spring onion (scallion), to serve (optional)
- sliced fresh chilli, to serve (optional)
- 1 red onion, finely sliced
- 2 tbsp rice wine vinegar
- 1 tsp caster (superfine) sugar
- 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
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
Disclaimer re gluten-free and dairy-free recipes
Rosie says:
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 🙂
Nicole says:
Wow, Rosie, that’s just brilliant!! 🥰 I really appreciate you leaving the lovely comment and thanks for the rating too. Nic x
Victoria O'Connor says:
I just made this for the third time! Hands down, best salmon I’ve ever had (including in a restaurant)!
Nicole says:
That’s fantastic, Victoria! So happy you love this one. Nic x
Victoria O'Connor says:
Superb! Felt like a fancy restaurant meal! Have you ever used this miso sauce on chicken or pork?
Nicole says:
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
Susannah says:
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
Nicole says:
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