Miso Salmon

Miso Salmon

2 hrs 30 mins total time

15 mins active time


Serves 4



For the marinade:

  • ½ cup (4 oz) white miso
  • ¼ cup (2 oz) mirin
  • ¼ cup (2 oz) sake
  • 2 tbsp granulated sugar
  • 2 cloves garlic


  • ¾-inch piece (1/2 oz) fresh ginger

    peeled and finely grated

For the salmon:

  • 4 x 6 oz salmon fillets

    1-inch thick, skin on

  • 2 tbsp fresh lemon or lime juice

To serve:

  • 2 green onions

    thinly sliced

  • 1 tbsp sesame seeds


  • 2 bunches broccolini



  • 1To make the marinade, combine all the ingredients in a medium bowl and whisk until well combined.
  • 2To make the salmon, place the salmon in a large resealable bag and pour over the marinade. Seal the bag and refrigerate for 1-2 hours or overnight, turning the bag over occasionally to redistribute marinade.
  • 3Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/400°F/6 minutes and press start.
  • 4Set the broiling rack over the roasting pan. Remove the salmon from the marinade, allowing the excess marinade to drain off. Pour the marinade into a saucepan and set aside.
  • 5Place the salmon in a single layer on the broiling rack.
  • 6Once preheated, put the salmon in the oven and cook for 6 minutes.
  • 7Meanwhile, bring the marinade to a boil over medium-high heat, boil gently for 2 minutes, stirring occasionally. Remove from the heat, add the lemon or lime juice and whisk to combine. Set aside.
  • 8Once the salmon has finished baking, leave it in the oven and select, BROIL/HIGH/4 minutes and press start.
  • 9Place the salmon on serving plates. Sprinkle with green onions and sesame seeds. Serve with broccolini and the boiled miso marinade.

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