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Baked Salmon with Miso

cooked salmon fillet with a salad made of cooked whole kernel corn, sliced red onion, cherry tomatoes, and diced avocado

Baked salmon with miso is a very simple yet delicious recipe that I found in a local health store magazine over 10 years ago. The recipe calls for baking it in the oven, but you can also cook it in an air fryer. Just adjust the temperature to 400° and cook for 10 minutes.

Baked Salmon with Miso Ingredients:

brown sauce or grave with seasoning in a small round casserole dish and a multi colored whisk propped on it
  • 2.5 lbs wild salmon in 4-6 oz portions
  • 2 tbsp each dijon mustard, stone ground mustard, and lemon juice
  • 1/4 c each honey and brown rice miso

An instant read thermometer inserted into the thickest part of the salmon should read 145°. However, if you don’t have a thermometer, the fish should be flaky, and opaque pink like in the pictures below. The first photo is prior to baking while the second is after the fish is cooked.

Instructions for Baked Salmon with Miso:

7 raw salmon fillets in clear glass rectangular casserole dish with covered with a sauce or gravy
  • Preheat oven to 450°.
  • Next, combine remaining ingredients and whisk till smooth. Then place salmon in a baking dish and coat till smooth with sauce.
  • And bake salmon skin-side down for 15-20 minutes uncovered until cooked through and flaky. Glaze should be golden brown on top.
  • Finally, serve with your favorite side dish.

Alternatively, you can get a 1 lb salmon fillet, if you’re serving less people. And then cut the rest of the ingredients in half.

7 cooked fillets of salmon in clear glass rectangular casserole dish covered with sauce or gravy

How do you cook salmon? And how do you prepare it? Please let me know if you made this. Thanks for stopping by. Please share, and if you don’t already follow me, you can do so now.

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Recipe for Vegetable Omelette

egg and vegetable omelette with spinach and mushrooms on a white plate

Since eggs are some of the healthiest foods available, you can eat them virtually any time. Plus, there are plenty of ways to prepare them, like this recipe for vegetable omelette. It’s stuffed with bell pepper, onions, mushrooms, spinach, and shredded cheese.

Make this for breakfast or brunch. Or instead, like us, have it for dinner.

Ingredients for Vegetable Omelette

  • 3 or 4 eggs per omelette
  • 2 to 3 tbsp butter per omelette
  • 2 tbsp olive oil
  • 1 each, yellow onion and green bell pepper, diced
  • 2 to 3 c baby spinach
  • 4 oz can mushrooms, drained
  • 1/2 tsp Italian seasoning
  • 1 c shredded Mexican blend cheese
  • and salt and pepper
eggs cooking in a pan

Instructions for Vegetable Omelette

  • First, add olive oil in frying pan, and then add the peppers and onions. Top with Italian seasoning.
  • Next, once vegetables soften add mushrooms and spinach, stirring until spinach wilted.
  • Then beat eggs in a bowl, and heat another skillet over medium heat. Add a pinch of salt and pepper and beat some more.
  • Next, melt some butter in heated pan, thoroughly coating pan. Add a little more butter before pouring beaten eggs into hot pan. And wait until almost cooked through before adding the sautéed vegetables and cheese.
  • Then, with a spatula, fold over twice; you may have to use two spatulas to do this part. And let it heat through for about a minute before removing to a plate.
  • Finally, enjoy!

If you couldn’t fold the omelette over twice, no worries. A lot of people just fold it in half. Further, if you wanted to add meat to this recipe, by all means, do so. Recipes are for mixing up and adding your own flair. But if you made this, what did you think? Do you have a favorite omelette recipe? Your comments are appreciated.

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