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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.