Miso-marinated salmon

Miso-marinated salmon

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(10 ratings)

Prep: 10 mins Cook: 20 mins Plus marinating


Serves 2
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start

Nutrition and extra info

Nutrition: per serving

  • kcal239
  • fat13g
  • saturates2g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein22g
  • salt0.82g
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  • 3 tbsp pale (shiro) miso paste
  • 2 tbsp mirin
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp saké (optional)
  • 2 x 100g salmon fillets

For the cucumber salad

  • half a cucumber
  • 2 tsp rice wine vinegar
  • 1 tsp vegetable oil
  • pinch caster sugar


  1. Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.

  2. Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don’t be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.

  3. Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

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Comments (9)

hristina2009's picture

Delicious. Made this for 6 of us and all plates were completely cleared from the 9 year old to the retiree. Will definitely make this again.

pikolet's picture

Found this tasty but the salmon turned out a little dry. Nevertheless, my 4 year old and I enjoyed it.

kasiafronck's picture

I've just served this for dinner and it went down a treat. I found 1 sachet/1 tbsp miso in the marinade was plenty though, and I added some freshly grated ginger. I served it with "broccoli and peas with sesame and honey" also from this site instead of the cucumber, which was also delicious.

lemonmelon13's picture

Didn't have any mirin so used some rice wine vinegar & honey instead and it worked a treat.
Use standard Salmon fillets that you get at Sainsbury's, not very big, so only left it in the over for 8 minutes and it came out perfect. Slightly pink in the middle with a crispy top.
Served it with veg fried rice.

sfgrrl's picture

I also used swai (vietnamese catfish) instead of salmon-it worked a treat!

sfgrrl's picture

This is easy,fast and delicious! I grilled the fish in a bit of canola (rapeseed) oil.

debetha's picture

Brilliant! have made this twice now, and my kids (6, 2 and 10 months) all love it! It is absolutely delicious and so easy. Would second decreasing the cooking time by a few minutes though. Even made it with brown miso today as have run out of pale miso.

mabbsy's picture

I wouldn't cook the salmon as long as the recipe suggests - I like it a little translucent in the middle. delicious.

djshiv's picture

I served this up for friends and it was clean plates all round!

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