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Oven Baked Miso Salmon - Cook Republic
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5 from 2 votes

OVEN BAKED MISO SALMON

Prep Time15 minutes
Cook Time20 minutes
Course: Dinner, Mains, Seafood
Cuisine: Gluten Free, Japanese
Keyword: baked salmon, baked salmon dinner, baked seafood recipe, miso salmon, oven baked salmon
Servings: 4 -6
Author: Sneh

Ingredients

  • 1.2 kg side of salmon 2.5cm high, pin-boned and skin on
  • 3 large carrots peeled and sliced at an angle
  • 3 large potatoes peeled halved and sliced at an angle
  • sea salt flakes freshly crushed black pepper, a drizzle of olive oil
  • 3 tablespoons white or red miso paste
  • 3 tablespoons mirin
  • 3 tablespoon cooking sake
  • 3 tablespoons light soy sauce
  • 2 tablespoons sesame oil
  • 4 garlic cloves minced
  • 1 tablespoon grated ginger
  • 3 spring onions trimmed and thinly sliced at an angle
  • big handful of fresh coriander leaves chopped
  • white and black sesame seeds to garnish

Instructions

  • Pre-heat oven to 200°C (180°C fan-forced).
  • Line a large half-sheet rimmed tray (44cm X 31cm) with baking paper. Arrange chopped veggies along the two longer sides of the tray. Sprinkle with salt and pepper. Drizzle with a bit of olive oil. Bake in the pre-heated oven for 15-20 minutes.
  • Place salmon skin-side down in a large, shallow bowl. Prepare the marinade by mixing miso paste, mirin, sake, soy sauce, sesame oil, garlic and ginger in a small bowl. Spoon 3 tablespoons of the marinade over the salmon and rub gently to coat the salmon under and over. Let it rest while the veggies roast.
  • After 15 minutes, bring the tray of veggies out of the oven. Using a spoon, carefully move the veggies further along the sides of the tray to make room for salmon in the middle. Add the salmon skin-side down to the tray in the center. Spoon all but 2 tablespoons of the marinade over the salmon. Bake in the oven for 20 minutes. Increase heat to 220°C (200°C fan-forced) on regular or Grill function and bake for a further 2-3 minutes to colour the salmon a bit. When done, remove from the oven, drizzle with the remaining marinade and allow to rest for 5 minutes with loosely covered foil. The salmon will continue cooking.
  • Garnish with spring onion, coriander and sesame seeds. Serve with steamed rice.

Notes

  • For an 800g slab of salmon, reduce miso paste and soy sauce to 2 tablespoons each. After adding the marinated salmon to the tray of semi-roasted veggies, adjust cooking time to  16 minutes at 200°C (180°C fan-forced) with a further 2 minutes at a higher temperature.
  • For a 1kg slab of salmon, the ingredient quantities, cooking time and temperatures are same as the main recipe for 1.2kg slab of salmon.
  • Although this recipe is fool-proof, the end result depends on the thickness of your salmon slab. If the salmon slab is thicker than you will need slightly more cooking time. 1-2 minutes extra should suffice. If after cooking, when you cut into the salmon you find it too pink, just heat it in the microwave for 1-2 minutes and it will cook right through.
  • I don't add all of the marinade to the salmon before cooking. I find this dries out the marinade completely. I reserve about 2 tablespoons of the marinade to add to the salmon AFTER cooking. This gives you a nice juicy coating and maximum flavour.