Baked Miso Salmon

Miso is the ultimate umami flavour sensation and it is so easy to cook with at home. Miso paste is accessible 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 regularly make this meal midweek because it's as simple as mixing a few pantry staples and popping the tray in the oven.
Baked miso salmon

Red onion pickle

  • 1 red onion finely sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp caster sugar

Marinade ingredients

  • 2 tbsp miso paste (it doesn’t matter if you use white or red, I use this brand and it keeps in the fridge for multiple months)
  • 2 tbsp tamari (or all purpose soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp rice wine vinegar

Remaining ingredients

  • 4 skin-on salmon fillets
  • Vegetables of choice to serve (I used steamed bok choy)
  • Cooked rice to serve (I used jasmine)
  • Black and white sesame seeds to serve (optional)
  • Sliced spring onion (optional)
  • Sliced fresh chilli (optional)
  1. Preheat oven to 200c.
  2. Combine red onion pickle ingredients, set aside.
  3. Mix marinade ingredients together in a shallow, small baking dish until 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 covered (note 1).
  4. Place sake 12 minutes or until the fish flakes easily.
  5. Set oven to grill and grill the remaining 5 minutes to caramelise the marinade (note 2). Add 2-3 tbsp of water to the base of the tray to loosen the sauce and stop it burning.
  6. Serve alongside vegetables, rice and red onion pickle. Sprinkle with black sesame, spring onion and chilli if using.

Note 1 – You leave the salmon to marinate 30 minutes or even overnight if time allows. It will intensify the flavour but is still delicious cooked immediately (which is what I do most of the time when cooking this dish on a weeknight).

Note 2 – This part happens quickly so don’t go too far! Keep an eye on it, if there are parts that start to brown too quickly, cover them with foil while you grill the remaining portion.


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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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