Mary Berry Miso Salmon Recipe

This Mary Berry Miso Salmon is a beautifully balanced dish with tender, flaky fish and a rich, savoury glaze. The miso marinade brings a gentle sweetness with deep umami flavour, while the oven baking keeps the salmon moist and delicate. It is an easy yet impressive recipe, perfect for both midweek suppers and relaxed entertaining. From start to finish, it takes around 30 minutes, making it wonderfully practical.

Ingredients

For the Miso Marinade

• 3 tbsp white miso paste
• 2 tbsp runny honey
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 1 small garlic clove, finely grated

For the Salmon

• 4 salmon fillets, skin on
• 1 tbsp olive oil
• Freshly ground black pepper
• 1 tbsp sesame seeds, for garnish
• 2 spring onions, finely sliced

How to Make Mary Berry Miso Salmon

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly and the glaze caramelises lightly without burning.
• Mix the marinade: In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger and garlic until smooth and glossy.
• Prepare the salmon: Line a baking tray with baking parchment. Arrange the salmon fillets skin-side down. Brush lightly with olive oil and season with black pepper.
• Glaze the fish: Spoon the miso mixture generously over each fillet, spreading it evenly across the surface.
• Bake: Place in the preheated oven and bake for 12 to 15 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
• Finish and serve: Remove from the oven and allow to rest for 2 minutes. Sprinkle with sesame seeds and sliced spring onions before serving.

Tips

How do I prevent the salmon from drying out?

Avoid overbaking. Salmon continues to cook slightly after it comes out of the oven, so remove it as soon as it flakes easily in the centre.

Can I marinate the salmon in advance?

Yes, you can marinate it for up to 30 minutes in the refrigerator. Longer than this may make the texture slightly firm due to the salt in the miso.

What type of miso works best?

White miso is ideal for this recipe as it is milder and slightly sweet, giving a balanced glaze without overpowering the fish.

Serving Suggestions

• Steamed jasmine rice or brown rice
• Stir-fried greens such as pak choi or broccoli
• A simple cucumber and sesame salad
• Rice noodles with a light soy dressing

Storage

Room Temperature

Serve immediately after cooking. Do not leave at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at 160°C fan until just warmed through.

Freezing

You can freeze cooked salmon for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before reheating gently.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 12g
• Protein: 34g
• Fat: 22g
• Saturated Fat: 4g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

Mary Berry Miso Salmon Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Japanese-InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender oven-baked salmon glazed with a sweet and savoury miso marinade. Quick, flavourful and perfect for an easy dinner.

Ingredients

• 3 tbsp white miso paste

• 2 tbsp runny honey

• 1 tbsp light soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tsp freshly grated ginger

• 1 small garlic clove, grated

• 4 salmon fillets, skin on

• 1 tbsp olive oil

• Freshly ground black pepper

• 1 tbsp sesame seeds

• 2 spring onions, sliced

Directions

• Preheat oven to 200°C (180°C Fan). Line a baking tray with parchment.
• Whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, ginger and garlic.
• Arrange salmon fillets on tray. Brush with olive oil and season lightly.
• Spoon and spread the miso glaze evenly over each fillet.
• Bake for 12 to 15 minutes until just cooked through and flaky.
• Rest briefly, then garnish with sesame seeds and spring onions before serving.

Notes

• Do not overbake to keep the salmon moist.
• Marinate for up to 30 minutes for deeper flavour.
• Leftovers keep refrigerated for 2 days.