If you want to include more oily fish in your diet but you’re not usually a fan, this miso salmon will change your mind. Roasted in miso, this fish takes on a whole new persona and is hard to resist. The umami of miso gives a depth of flavour you will love.
Miso salmon ingredients
You can make this miso salmon with just a handful of fresh ingredients and a few pantry staples:
- Aubergine (eggplant): The flesh becomes tender and creamy when cooked and soaks up the delicious flavour of the miso dressing.
- Wild salmon: See below for my tips on shopping for salmon.
- Toasted sesame oil: I use this for its rich nutty flavour – this oil gives an authentic oriental taste to this recipe.
- Cavolo nero: AKA black kale and Tuscan kale. It’s readily available in supermarkets but if you can’t find it just use curly kale instead.
- Sesame seeds: For a crunch factor, these seeds are full of calcium.
For the miso dressing
Delicious miso dressing is the star of this miso salmon recipe. It’s made from just five pantry staples for Japanese cuisine:
- White miso paste: Brings a wonderful creamy richness and a slightly salty sweetness.
- Rice vinegar: Provides a stimulating contrast of flavour that brings this dressing to life.
- Mirin: Sweetens and gives depth of flavour.
- Tamari: Gives depth of savoury, umami flavour.
- Honey: Sweetens. You can use pure maple syrup if you prefer.
Shopping for salmon
- Wild salmon is best. Steer clear of farmed salmon. Why? Wild-caught salmon generally has more nutrients, a better texture, a brilliant hue, and better flavour (translation: a more delicious baked salmon!)
- Salmon varieties. There are several varieties of salmon, and the ones I recommend are wild Alaskan and sockeye. Wild salmon does have seasons and each of these varieties are available at different times throughout the year. But no matter which you choose, just look for fillets that are vibrant pink in colour.
- Fresh vs. frozen salmon. Unless you’re going to a fish market that has fresh catches of the day (which can be expensive), grab frozen salmon instead. Yes, it’s totally okay, and often better than the “fresh” salmon you’ll find sitting on ice…which isn’t so fresh. Frozen salmon is flash frozen on the ship right after it’s caught to preserve freshness!
Thawing frozen salmon
- If you planned ahead of time, thaw it in the fridge. Ideally, you want to slowly thaw your salmon in the fridge overnight. Or about 12 hours before cooking it. Just make sure to keep the fish in it’s wrapping and place it on a plate to catch any liquid.
- If you’re hours away from dinner, thaw it in cold water. Not to worry if thawing it overnight slipped your mind! You can thaw your salmon by submerging it in a big bowl of cold water. This should take about an hour or so, depending on its thickness. But be sure to swap for fresh water if it starts to become lukewarm.
Baking salmon perfectly, every time
You’ve probably come across a few common answers when it comes to time and temperature. And while they all work, I find that baking at a temperature of 190°C (375°F) will keep the salmon extra moist and avoid overcooking. Because let’s be honest, it’s easy to lose track of time when you’re busy whipping up other dishes. So if you’re 1-2 minutes over your timer, your salmon will still be perfectly cooked. But, do keep in mind the size and thickness of your fillet:
- Normal size salmon fillet: cook for 10-12 minutes.
- Thicker salmon fillet: cook for 12-15 minutes.
- Whole side of salmon: cook for 15-20 minutes.
Pro tip: You’ll know the salmon is done baking when it flakes apart easily with a fork.
How to make miso salmon
Before you get started, preheat the oven to 190°C (375°F), and line two baking trays with plastic-free baking parchment. Then follow these four simple steps:
- Make the miso dressing: Place all the ingredients in a blender and blend until smooth.
- Bake the aubergine: Place the aubergine halves, cut side up, on one baking tray. Brush with sesame oil and once absorbed, brush with half of the miso dressing. Roast for 30-35 minutes, or until golden and soft.
- Bake the salmon: Place the salmon fillets on the other baking tray, skin-side down. Brush the remaining miso dressing over the salmon. Add to the oven with the aubergine for the last 12-15 minutes of cooking time, or until cooked through.
- Stir-fry the Cavolo Nero: Meanwhile, heat the sesame oil in a frying pan over a medium heat. Add the Cavolo Nero and stir fry for 3-4 minutes until visibly wilted but still crunchy.
That’s it! Divide the Cavolo Nero between serving bowls and top with a piece of miso-roasted salmon and half an aubergine. Sprinkle with sesame seeds to serve.
I hope you enjoy this miso salmon recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
More salmon recipes to try
- Easy baked salmon rataouille
- Spiced salmon tray bake
- Tikka salmon skewers
- Strawberry, spinach and salmon salad
More quick and easy dinners to try
- Rainbow pad Thai
- Baked cod with salsa verde
- Easy chilli chicken
- Courgetti spaghetti bolognese
- Easy weeknight vegan chilli
- Coconut cauliflower curry
I hope you enjoy this easy miso salmon recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
For the miso dressing
For the salmon and aubergine
- 1 medium aubergine halved and scored in a diamond-shape pattern
- 2 x 180g wild salmon fillets
- 2 tsp toasted sesame oil plus extra for brushing
- 200 g Cavolo Nero roughly chopped
- Sesame seeds for sprinkling
- Preheat the oven to 190°C (375°F) and line two baking trays with plastic-free baking parchment. To make the miso dressing, place the miso paste, rice vinegar, mirin, tamari and honey in a blender and blend until smooth. Set aside.
- Place the aubergine halves, cut side up, on one baking tray. Brush with sesame oil and once absorbed, brush with half of the miso dressing. Roast for 30-35 minutes, or until golden and soft.
- Place the salmon fillets on the other baking tray, skin-side down. Brush the remaining miso dressing over the salmon. Add to the oven with the aubergine for the last 12-15 minutes of cooking time, or until cooked through.
- Meanwhile, heat the sesame oil in a frying pan over a medium heat. Add the Cavolo Nero and stir fry for 3-4 minutes until visibly wilted but still crunchy.
- Divide the Cavolo Nero between serving bowls and top with a piece of miso-roasted salmon and half an aubergine. Sprinkle with sesame seeds to serve.
- Tamari is gluten-free soy sauce, I recommend using tamari even if you’re not following a gluten-free diet because it has a stronger umami flavour and contains less salt than soy sauce. My recommend brand is Clearspring.