Salmon can be made tastier and juicier by coating the fish in a single simple ingredient, according to home cook and recipe developer Ayeh Manfre from the food blog Cooking with Ayeh. She says the ingredient transforms the fish into a sweet, savoury, umami dish that even salmon sceptics will enjoy.
Why miso paste works
Manfre revealed her "favourite way" to make salmon "delicious" hinges on miso paste. She said: "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. It's crazy easy to make with a simple same-day marinade and then pop in the oven until perfection. The star is the miso paste, which gives the salmon a delicious, savoury, and sweet umami flavour."
Miso paste is a classic Japanese ingredient crafted from fermented soybeans, salt, and koji (a type of mould), sometimes including grains. The fermentation process produces a flavour that balances saltiness with sweetness and is packed with umami. There are three varieties: white, yellow, and red miso. Manfre prefers white miso paste, which has a milder taste compared to yellow or red miso, as those have been fermented longer and have a stronger taste.
How to make miso-glazed salmon
For two servings, the ingredients are: 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, combine the miso marinade components and whisk until smooth and lump-free. Place the fish in the bowl with the salmon flesh facing downwards, ensuring it is thoroughly coated. Marinate for a minimum of 30 minutes, or up to two hours for optimal flavour. If marinating for two hours or during warmer weather, refrigerate.
Set the oven grill to 240C/220C Fan/Gas Mark 9 and remove the salmon from the refrigerator. Prepare a baking tray with tinfoil and lightly oil the surface to prevent sticking. Arrange the salmon fillet skin side down on the tray, reserving any remaining marinade. Position the tray on the middle shelf and grill for six to nine minutes, depending on preferred doneness.
Carefully remove from the oven and brush with some of the reserved marinade. Return the tray to an upper shelf nearer the grill and cook for an additional three minutes to achieve a golden caramelised finish, monitoring closely as the miso marinade can char rapidly.
Manfre suggests topping the salmon with sliced spring onions and sesame seeds and serving it with rice and fresh or prepared vegetables. She also noted that miso is not only "tasty" but also "good for your gut health" as it contains probiotics, adding: "I love using miso in many of my recipes. If you haven't experimented with it yet, now's the time."
