Salmon can come out of the oven tastier in as little as nine minutes when coated in one simple ingredient: miso paste. The fermented soybean paste adds a savoury, sweet umami flavour that masks the fishy taste some people dislike.
Home cook and recipe developer Ayeh Manfre of the food blog Cooking with Ayeh shared her "favourite way" to make salmon "delicious" using this single main ingredient. "I'm always looking at new ways of making it [salmon] taste not so 'fishy' – well, this miso-glazed salmon definitely ticks all the boxes," she said.
What is miso paste?
Miso paste is a classic Japanese ingredient made from fermented soybeans, salt, and koji – a specific type of mould – sometimes including grains. The fermentation process gives it a rich flavour that balances saltiness with sweetness, packed with umami.
There are three varieties: white, yellow, and red miso. Manfre prefers white miso paste, which has a milder taste than yellow or red miso, as those are fermented longer and have a stronger flavour. Miso is also "good for your gut health" because it contains probiotics, she noted. "I love using miso in many of my recipes. If you haven't experimented with it yet, now's the time."
How to make salmon with miso paste
For two servings, the recipe needs two salmon fillets, two tablespoons of white miso paste, one tablespoon of salt-reduced soy sauce (or half a tablespoon of regular soy), one tablespoon of rice vinegar, two teaspoons of honey, and one teaspoon of sesame oil.
In a deep bowl, whisk the miso paste, soy sauce, honey, rice vinegar, and sesame oil until there are no clumps. Place the fish flesh side down in the bowl and coat it. Leave it to marinate for at least 30 minutes, or up to two hours for best results – if marinating for two hours or in warmer seasons, keep it in the fridge.
Preheat the oven grill setting to 240C/220C Fan/Gas Mark 9 and take the salmon out of the fridge. Line a baking tray with tinfoil and apply a small amount of oil to prevent sticking. Place the salmon skin side down on the tray, saving the excess marinade. Grill on the middle level for six to nine minutes, depending on how well-cooked you like it. Remove from the oven, brush over some saved marinade, then return the tray to a higher level closer to the grill for a further three minutes to get a golden caramelised glaze – watching carefully, as the miso marinade can burn quickly.
Manfre recommends garnishing the salmon with sliced green onions and sesame seeds, and serving it with rice and fresh or cooked vegetables.
