Easy Oven Baked Miso Salmon - Styles in the Kitchen

I love salmon but the other members of my household are not so keen and especially don’t appreciate the smell left when its cooked. This recipe solves both of these problems. The miso marinade imparts a delicious flavour to the fish, takes away that fishy taste and smell and best of all it’s cooked in the oven for easy clean up.

Here I’ve used it in my “Miso Sushi Rice Bowl” with sushi rice, avocado, edamame, asparagus and pickled ginger. But it’s also fantastic with brown rice and broccoli – the options are endless.

Ingredients

1 tbsp white miso
1 tbsp lime juice
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp mirin
1 garlic clove, minced
2cm piece ginger, minced
2 – 4 small pieces of salmon (175gm approx. each)

Preheat the oven to 220ºC (or 200ºC fan forced).

Whisk together the marinade ingredients (everything except the salmon) in a small bowl. Put the salmon and marinade in a ziplock bag big enough to accomodate the number of salmon fillets you have and give it a good squish around.

Marinate for 15-30 minutes, room temperate is fine. Line a baking tray with foil. Fish out the salmon fillets and lie skin side down, on the foil.

Place in the oven and cook 7-10 minutes, depending on the thickness of your fish and how cooked you like it. I like it cooked all the way through but still juicy and a little pink inside.