Miso ginger salmon
White miso, ginger and honey make a savory glaze for salmon fillets. Bake in a shallow dish and check early because the sweet glaze can darken quickly.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 200°C / 400°F (180°C fan). Whisk miso, soy sauce, honey, ginger and water until smooth.
- 02
Step 2
Place salmon in a shallow baking dish and spread glaze over it. Bake 12–15 minutes; loosely cover with foil if the top darkens early.
- 03
Step 3
Check fish reaches 63°C / 145°F in the thickest part. Finish with sesame and spring onions and serve with your chosen side.
Make it your own.
- Miso and soy sauce are salty, so taste before adding any extra salt.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
