Baked Miso Salmon

I saw this recipe on someone’s blog, and since I really like Japanese food, I decided to try and make it.  Apparently the person who maintains the site is Cantonese but she (I guess its a girl?) studies in Australia.  Salmon seems to be cheap for her, but it definitely wasn’t for me! I got two chops/cuts/steaks of Salmon for about 10 dollars.  Quite an expensive dish, I would say, so maybe I won’t make it often.  Anyway, the recipe is as below (translated from Chinese by me…):


  • Salmon steak (the marinade is good for 2~3 slices)
  • White miso paste
  • Mirin (Japanese sweet cooking rice wine)
  • Juice of a lemon
  • Soy sauce
  • Ginger


  • 1 spoonful of white miso paste
  • 1 spoonful of mirin
  • 2 Tbsp of juice of a lemon (more if you like)
  • 2 Tbsp of soy sauce
  • Ginger, about 50 g, minced or diced (or whatever)


  1. Marinate salmon in the fridge for 1~3 hours.  The longer you put it the saltier it gets
  2. Preheat oven to 395F
  3. Take the salmon out, and carefully “remove” the marinade.  Add some water to it and save the marinade for later.
  4. Heat some oil on a skillet.  If there is skin on the salmon, cook the side without skin first until the “lines” on the fish begin to appear.  This will take about 3 minutes.  Flip to the other side and cook for a bit.  Transfer the skillet into the oven and cook for roughly 8 minutes.  Pour the marinade back on top the fish, and bake for another 5 minutes.

(Original recipe is from here:

When I made it, I thought it was a bit too salty for me.  I would probably cut back the soy sauce because the miso paste it self is already salty.  Also, I’m not sure if I had white miso paste or dark miso paste.  I would use more miso paste and mirin compared to lemon and soy sauce.  It was a pretty good dish and I enjoyed it.  I think the only problem I had with it was the Fish smell, which I don’t know how to get rid of =(

Baked Miso Salmon

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