Miso-marinated salmon

4.65 (26)
⏱ 30 mins 🍽 Serves 2 🌶 japanese ✅ Easy 🏷 Main course

This recipe offers a wonderful introduction to using Japanese miso paste. It features salmon fillets coated in a sweet marinade of miso, mirin, and sugar, then baked until perfectly flaky. The dish is accompanied by a light, refreshing salad made from cucumber ribbons tossed in a simple dressing. Inspired by a classic preparation, it's an elegant yet straightforward meal ideal for a main course.

Miso-marinated salmon

Ingredients

  • 3 tbsp pale (shiro) miso paste
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp saké (optional)
  • 2 x 100g salmon fillets
  • half a cucumber
  • 2 tsp rice wine vinegar
  • 1 tsp vegetable oil
  • pinch caster sugar

Method

  1. Combine the miso paste, mirin, sugar, and optional saké in a bowl, stirring until mixed. Put the salmon fillets on a plate or into a food bag and pour the marinade over them, ensuring they are fully coated. Refrigerate for a minimum of 30 mins, though leaving them overnight is preferable.
  2. Preheat your oven to 200C/fan 180C/gas 6. Lightly grease a baking tray. Take the salmon from the fridge and use kitchen paper to gently wipe off the marinade. do not rinse it. Position the fillets on the prepared tray with the skin side facing down. Bake in the oven for 15 mins until the fish is cooked through and flakes easily.
  3. While the salmon cooks, prepare the cucumber salad. Take the cucumber and use a peeler to create long, thin ribbons. In a separate bowl, whisk the rice wine vinegar, vegetable oil, and caster sugar together to make a dressing. Toss the cucumber ribbons in this dressing, then arrange them in curls on two serving plates. Serve the salmon alongside the salad, with plain rice sprinkled with toasted sesame seeds if desired.

Nutrition (per serving)

Calories239 kcal
Fat13 g
Saturates2 g
Carbs9 g
Sugars5 g
Fibre1 g
Protein22 g
Sodium328 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisinejapanese