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Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 4 salmon fillets, skin on or off
  • 1 red chilli, finely sliced
  • 2 spring onions, finely sliced
  • ½ bunch coriander, chopped
  • 1 tsp toasted sesame seeds
Miso Marinade
  • 2 tbsps miso paste (white or dark/red is fine)
  • 2 tbsps soy sauce
  • 2 tbsps runny honey
  • 1 tbsp rice wine vinegar
To serve
  • steamed Tenderstem broccoli and pak choi
  • jasmine rice
Miso Glazed Salmon Miso Glazed Salmon

Miso Glazed Salmon

The rich umami flavour of miso in the sticky Japanese style marinade is perfect for chunky fillets of salmon, which are super easy to source all year round.

I've actually based this recipe on one from my book The Flexible Family Cookbook (click on the book image below to buy), where I have used cod and served with a delicious fried rice. Here though, I'm serving it with a simple steamed jasmine rice and lots of healthy greens.




  1. To prepare the marinade put the miso, soy sauce, honey and rice vinegar in a shallow bowl and mix until combined.
  2. Add the salmon and coat all over in the marinade.
  3. If you've time, leave to marinade for about 30 minutes, though the salmon can be cooked straight away if you are in a hurry.
  4. When ready to cook, heat your grill on a medium-high setting. Transfer the salmon and any marinade to a suitable ovenproof dish. Put under the grill and cook for 10 minutes until the fish is just cooked through and golden.
  5. Lightly toss together the chilli, spring onion and coriander. Scatter over the salmon along with some sesame seeds and serve with steamed Tenderstem and pak choi, and some Jasmine rice.
Miso Glazed Salmon Miso Glazed Salmon

Miso Glazed Salmon

The rich umami flavour of miso in the sticky Japanese style marinade is perfect for chunky fillets of salmon, which are super easy to source all year round.

I've actually based this recipe on one from my book The Flexible Family Cookbook (click on the book image below to buy), where I have used cod and served with a delicious fried rice. Here though, I'm serving it with a simple steamed jasmine rice and lots of healthy greens.



favorite
print
rate
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 4 salmon fillets, skin on or off
  • 1 red chilli, finely sliced
  • 2 spring onions, finely sliced
  • ½ bunch coriander, chopped
  • 1 tsp toasted sesame seeds
Miso Marinade
  • 2 tbsps miso paste (white or dark/red is fine)
  • 2 tbsps soy sauce
  • 2 tbsps runny honey
  • 1 tbsp rice wine vinegar
To serve
  • steamed Tenderstem broccoli and pak choi
  • jasmine rice
  1. To prepare the marinade put the miso, soy sauce, honey and rice vinegar in a shallow bowl and mix until combined.
  2. Add the salmon and coat all over in the marinade.
  3. If you've time, leave to marinade for about 30 minutes, though the salmon can be cooked straight away if you are in a hurry.
  4. When ready to cook, heat your grill on a medium-high setting. Transfer the salmon and any marinade to a suitable ovenproof dish. Put under the grill and cook for 10 minutes until the fish is just cooked through and golden.
  5. Lightly toss together the chilli, spring onion and coriander. Scatter over the salmon along with some sesame seeds and serve with steamed Tenderstem and pak choi, and some Jasmine rice.