Mary Berry Miso Salmon​ Recipe

Mary Berry Miso Salmon is a vibrant British-Asian fish dish. This quick meal combines flaky salmon fillets with white miso paste, crunchy sesame seeds, and fresh pak choi for a light dinner.

The first time I made this, I didn’t press the seeds down hard enough and they all fell off in the pan. Now I always use the back of a spoon to firm them into the miso. It’s what gives that crust its proper crunch and stops the seeds from burning in the oil.

The glaze is doing more work than you’d think. Without that splash of sweet chilli and extra miso, the fish can feel a bit one-note. It’s become my go-to for Friday nights when I want something special but don’t want to spend an age at the hob. It’s a lovely way to get plenty of greens onto the plate without it feeling like a chore.

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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
• 15g (½ oz) butter
• 4 pak choi, sliced
• 6 spring onions, finely sliced
• Salt and freshly ground black pepper

For the Glaze

• 4 tbsp sweet chilli sauce
• 1 tsp white miso paste
• 2 tsp olive or sesame oil
• 90ml (3fl oz) water

How To Make Mary Berry Miso Salmon

1. Heat the oven: Set the temperature to 200°C (400°F/Gas Mark 6) and line a baking tray with greaseproof paper. Whisk the sweet chilli sauce, miso paste, oil, and 90ml (3fl oz) water in a small glass bowl to make your glaze.
2. Season the fish: Pat the salmon dry with kitchen roll and season the flesh with salt and pepper. Spread 1 level teaspoon of miso over the top of each fillet before pressing the sesame seeds firmly into the paste. Make sure the seeds cover the miso entirely so they form a solid layer.
3. Sear the salmon: Add the sunflower oil to a frying pan over a medium heat until it shimmers. Fry the fillets seed-side down for 2 to 3 minutes until the crust looks golden and smells nutty. Carefully flip them over, cook for 2 minutes on the skin side, then add the butter and spoon it over the fish once it’s foaming. CRITICAL WARNING: Do not leave the pan alone during the first 2 minutes. The sesame seeds can turn from golden to burnt in seconds and will taste bitter if they get too dark.
4. Bake the fillets: Move the salmon fillets to your prepared tray with the skin side touching the paper. Roast for 7 to 8 minutes in the centre of the oven or until the fish flakes easily when you test it with a fork. ACTION: Remove the salmon from the oven the moment it flakes easily. It’ll continue to firm up for a minute as it rests on the tray before serving.
5. Stir-fry the greens: Clean the frying pan with kitchen roll, add a drop more oil, and set it over a high heat. Toss in the sliced pak choi and spring onions with a pinch of salt and cook for about 2 minutes until the leaves wilt. You want the stems to stay bright green and have a bit of crunch.
6. Glaze and plate: Arrange the vegetables on a large platter and rest the salmon fillets on top of the greens. Pour the glaze into the pan and heat it until it bubbles and starts to thicken slightly. Spoon the warm liquid over the fish and serve the whole thing immediately.

Recipe Tips

• Dry the skin. Always use kitchen roll to remove every bit of moisture from the salmon skin before cooking to help it crisp up. If the skin is wet, it’ll steam in the pan and become rubbery instead of crunchy.
• Stick to white miso. Use the lighter white paste for this recipe because red or brown miso is too salty and will overpower the flavour of the fish. White miso has a mellow sweetness that works better with the sweet chilli.
• Watch the seeds. Keep a close eye on the pan during the searing stage so the sesame seeds don’t burn and turn the dish bitter. If the oil starts to smoke, turn the heat down immediately.
• Prep the veg. Cut the pak choi into even pieces so the thick white stalks and the thin green leaves cook at the same rate. This prevents the leaves from turning to mush while the stalks are still raw.
• Check the flake. Test the thickest part of the fillet with a fork to see if it’s done. The salmon should change from translucent to opaque and fall apart into large chunks with very little pressure.
• Scale it up. You can easily double this recipe for a dinner party as long as you have a large enough frying pan to sear the fish in batches!

What To Serve With Miso Salmon

Steamed jasmine rice or light rice noodles work best to soak up the extra chilli glaze. They provide a neutral base that doesn’t compete with the punchy miso flavours.

You could also add some tenderstem broccoli or a side of pickled ginger for a sharp contrast. A few extra sliced spring onions or fresh coriander leaves sprinkled over the top will brighten the plate.

How To Store Miso Salmon

Fridge

Keep leftovers in an airtight container for up to 2 days. The sesame crust will lose its crunch as it sits, but the fish will stay moist.

Reheat

Use a frying pan over low heat with a splash of water to steam the fish through gently until hot. Avoid using the microwave if you can, as it turns the salmon rubbery and ruins the texture of the seeds.

Freeze

It’s best to eat this fresh, but you can freeze the cooked salmon for up to 1 month. Defrost it completely in the fridge before heating it up, and accept that the pak choi will be much softer after thawing.

Mary Berry Miso Salmon Nutrition Facts

Per serving (1 of 4):

• Calories: 410
• Protein: 28g
• Fat: 24g
• Carbohydrates: 18g
• Sugar: 12g
• Sodium: 850mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use frozen salmon for Mary Berry Miso Salmon?

Yes, as long as you defrost the fillets completely in the fridge and pat them dry before adding the miso. If there’s any ice left in the fish, the sesame seeds won’t stick and the crust will fall off in the pan.

What can I use if I don’t have pak choi?

Swiss chard or spinach makes a great alternative, though you’ll need to cook them for slightly less time. You can also use pointed cabbage or even tenderstem broccoli if you prefer a bit more bite to your greens.

Is white miso paste essential for this dish?

Yes, because its mellow sweetness balances the salty salmon better than the stronger dark miso varieties. If you only have brown miso, use half the amount and mix it with a tiny bit of honey to mimic the white version.

Can I grill the salmon instead of baking it?

No, the sesame crust is likely to burn under the direct high heat of a grill before the centre of the fish cooks through. The combination of pan-searing and roasting is much safer for getting that golden crust without scorching the seeds.

Try More Recipes:

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