Mary Berry Miso Salmon​ Recipe

This savory Mary Berry Miso Salmon is made with simple yet flavorful ingredients like white miso paste, sweet chili sauce, sesame seeds, and fresh salmon fillets. This recipe creates a wonderfully moist and tender fish with a slightly sweet and salty glaze, making it a perfect main course. Ideal for a quick weeknight dinner, this dish serves four people and brings a touch of elegance to your table any time of the year.

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Mary Berry Miso Salmon Ingredients

• 4 x 125g (4½ oz) salmon fillets, skin on
• 4 level tsp white miso paste
• 3 tbsp sesame seeds
• 2 tbsp sunflower oil
• A knob of butter
• 4 pak choi, sliced
• 6 spring onions, finely sliced
• Salt and freshly ground black pepper

For the Glaze:

• 4 tbsp sweet chili sauce
• 1 tsp white miso paste
• 2 tsp olive or sesame oil

How To Make Mary Berry Miso Salmon

1. Preheat your oven and prepare the glaze. Set your oven to 200°C/180°C Fan/Gas 6. Line a baking sheet with non-stick baking paper. In a small bowl, whisk together the sweet chili sauce, miso paste, olive or sesame oil, and 6 tablespoons of water to create the glaze.
2. Season and coat the salmon. Season the salmon fillets with salt and pepper. Spread the 4 teaspoons of white miso paste evenly over the flesh side of each fillet. Sprinkle the sesame seeds over the miso and press them down gently so they stick.
3. Pan-sear the salmon. Heat the sunflower oil in a frying pan over a medium heat. Place the salmon fillets seeded-side down and fry for 2-3 minutes, until golden brown. Carefully flip the fillets and cook for another 2 minutes on the skin side. Add the butter to the pan, and once it’s foaming, spoon it over the trout.
4. Bake the salmon. Transfer the salmon fillets to the prepared baking sheet, skin-side down. Bake in the preheated oven for 7-8 minutes, or until just cooked through.
5. Sauté the vegetables. While the salmon is baking, wipe the frying pan clean and add a little more oil. Place it over a high heat and add the sliced pak choi and spring onions with some seasoning. Stir-fry until they have just wilted.
6. Glaze and serve. Spoon the wilted vegetables onto a serving dish and place the salmon fillets on top. Gently warm the glaze in the pan until it’s just bubbling. Spoon the warm glaze over the salmon and serve immediately.

Recipe Tips

• Ensure even cooking: Choose salmon fillets that are similar in size and thickness to ensure they all cook at the same rate.
• Don’t skip the searing: Frying the salmon before baking gives it a delicious golden crust and helps to lock in the moisture.
• Fresh is best: While you can use frozen salmon, fresh fillets will give you the best flavor and texture. If using frozen, make sure it is thoroughly thawed before cooking.
• Watch the glaze: Keep a close eye on the glaze as you warm it; it can bubble up and thicken very quickly.

What To Serve With Miso Salmon

This flavorful Miso Salmon pairs beautifully with a variety of sides. For a simple and classic meal, serve it with steamed fluffy rice and tender-stem broccoli or green beans. A fresh cucumber salad with a light vinaigrette can provide a refreshing contrast to the rich flavors of the salmon. For a more substantial meal, consider serving it with soba noodles tossed in a light sesame dressing or a side of roasted asparagus.

How To Store Miso Salmon Leftovers

• Refrigerate: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. The glaze may slightly thicken upon cooling.
• Freeze: This dish is not suitable for freezing, as the texture of the cooked salmon and vegetables will be compromised upon reheating.

Mary Berry Miso Salmon Nutrition Facts

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 10g
• Sugars: 7g
• Protein: 28g

Frequently Asked Questions

• Can I use a different type of fish for this recipe? Yes, this recipe would also work well with trout fillets, as Mary Berry herself suggests. You could also try it with cod or another firm white fish, though cooking times may need to be adjusted.
• What is miso paste and where can I find it? Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. White miso is milder and slightly sweeter than darker varieties. You can typically find it in the refrigerated section of most large supermarkets or at an Asian grocery store.
• Can I prepare any part of this recipe in advance? You can prepare the glaze ahead of time and store it in an airtight container in the refrigerator for up to 3 days. The rest of the dish is best prepared and cooked just before serving to ensure the best quality.

Try More Recipes:

• Mary Berry Salmon With Cream Cheese And Peppers​
• Mary Berry Smoked Salmon And Avocado Parcels​
• Mary Berry Salmon Linguine Pasta​