Miso-Glazed Salmon

It's been a long day. Your boss wants you to up the ante, the roommate refuses to clean the living room (it smells like old socks) and the hot water tank is on the brink. Whatever the scenario, you just want something quick and healthy to eat.

We've got miso-glazed salmon here - flaky fish with umami flavours running through and slightly sweet note to it. Throw in loads of vegetables too. This only takes 15 minutes to make.

The science bit: Salmon is high in essential fatty acids to keep your skin and hair glowing. The vitamins from the miso mean you're taking extra care of your body. Miso is also fermented - plenty of gut-friendly bacteria to keep you happy inside and out.


Serves 4


  • vegetables of your choice - sweet potato, aubergine, carrots, kai lan, peeled and cut into thin strips or wedges. Edamame - just leave them as they are
  • 3 tbsp olive oil
  • 3 tbsp soy sauce
  • 4 salmon fillets
  • 5 tbsp shiro miso paste (white miso paste)
  • 2 tbsp soy sauce
  • 1 tbsp Korean cooking syrup or cooking caramel
  • 2 tsp mirin
  • 2" ginger, peeled and grated
  • white sesame seeds to garnish

What to do:

  1. Preheat the oven to 200 degrees
  2. Put the vegetables on a baking tray, add the olive oil and soy sauce. Mix until all the vegetables are coated. If you're using thick stemmed greens like kai lan or choi sum blanch them first in boiling water for 3 minutes, drain, then add them to the baking tray with the other vegetables
  3. In a small bowl, mix the miso paste, soy sauce, cooking syrup, mirin and ginger together. Coat one side of the salmon with this mixture. Place on top of the vegetables
  4. Cook for 10-15 minutes
  5. Sprinkle the sesame seeds on top of the salmon and enjoy

* aubergines are available in our Abbey Street store

** yes, yes the picture of this dish does not follow the general aesthetic of the blog layout but hey. It still looks good.

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

back to archive