Baked Miso Salmon is a 4-ingredient easy 15-minute seafood dinner bursting with umami flavor and topped with crunchy black sesame seeds.
Table of contents
Super Easy
You are just going to love the succulent baked miso salmon as it is so moist, and the flavor is savory and deeply delicious from the fermented miso paste. Topped with crunchy black sesame seeds and a dash of white pepper for a little kick.
Do you have days that you don’t feel like cooking? Yep, that has been about every day this week! We are burnt out cooking 3 hot meals and snack for a demanding grumpy crew. Who can relate? Washing so many dishes so often that the finish is coming off our everyday plates and our hands, even with gloves, are like 80 grit sandpaper.
This quick and easy fish recipe is just what you need to get dinner on the table in a flash. Cleanup is a snap. Especially, if you line your sheet pan with a little aluminum foil. If you desire, you can add quick cooking vegetables like asparagus, zucchini, peppers or whatever your little heart desires right on the pan with your salmon for a full low carb meal. For 75 more delicious recipes, try our Best Tasting Fish and Seafood Recipes for Picky Eaters.
Now we are talking. Only one pan to wash and only 4 ingredients! Woo hoo!
What is Miso Made Of?
Miso is a traditional Japanese staple made out of fermented soybeans, salt and koji rice. Koji rice is cooked rice that has had Aspergillus Oryzae (Japanese mold). When koji rice is added to cooked rice, it digests starches and proteins and breaks them down into sugars and amino acids. This “starter” is used for all kinds of delicious things you enjoy every day like soy sauce, sake, mirin and of course miso paste.
What Are The Different Kinds of Miso?
Sometimes they can be divided by color.
White miso – generally used in soups and has the least amount of fermentation time.
Yellow miso – good overall product and can be used in many different recipes. This is the kind we used for our Baked Miso Salmon.
Red miso – has had the longest fermentation time and has a bold flavor good for stews and hearty meals.
Mixed miso – is a combination of white and red miso and it is a delightful addition to many recipes.
There are many varieties of miso and how they are prepared. Depending on the type of rice, amount of koji rice and even the addition of soba, they all have a different flavor and characteristic.
However, in unprecedented times like these, you use whatever kind of miso paste you have on hand. We actually had run out of our usual brand of miso paste. Instead, we used 2 tablespoons of miso from our pre-made miso soup packets. Yep, we sure did, and it was fantastic!
Black Sesame Seeds for a Crunchy Topping
We don’t know about you, but we find toasted black sesame seeds and white sesame totally addicting. We love topping them on rice, over salads like our Sesame Burdock Root Salad and my word have you tried them in our Chewy Black Sesame Cookies or Hot Black Sesame Seed Cereal . So delicious! Black Sesame Seeds or you can use toasted white sesame seeds give this recipe that fun little crunchy topping that is so addictive.
Sensational Salmon
Do you love salmon? We sure do and especially when it is cooked to perfection, just like our orange glazed salmon bites. Salmon usually needs about 10 minutes per pound baked at 375-degree oven or (190 degrees C) or easily flakes with a fork. However, wild salmon is a little leaner and we have found that it will start to flake sooner than farmed salmon which is a little fattier. Be sure to check on your wild salmon at about the 7-minute mark. Our Fabulous Seafood and Fish Recipes are sure to have something that everyone will enjoy.
Frequent Asked Questions (FAQ's)
It is a really unique flavor of salty, tangy, sometimes a little sweet and what we call a little funky. The funky part is what it makes it addictive and gives recipes that special umami flavor. All of your flavor sections of your tongue are activated. You are going to love the addition of miso in our Sesame Miso Chicken Meatballs.
Miso paste is a fermented food. It can help to strengthen your digestion to provide more of the good gut flora. However, it is high in sodium. Therefore, everything in moderation.
Miso paste, if covered properly with the paper and sealed in a container can last up to one year in the refrigerator. Miso can go bad. If you have mold growing on top or an off smell, it’s time to pitch your miso paste.
If you love salmon, be sure to try these recipes
Balsamic Glazed Salmon and Roasted Vegetables
Baked Pomegranate Glazed Salmon
Baked Spicy Salmon Sweet Potato Hash
Spicy Citrus Baked Salmon Packets
Kimchi Salmon and Rainbow Pickles
Sensational Summer Citrus Salmon
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Baked Miso Salmon
Ingredients
- 1 pound salmon fillets
- 2 tablespoon miso paste yellow or miso paste of choice
- 1.5 tablespoon black sesame seeds toasted or white sesame seeds
- ¼ teaspoon white pepper or black pepper to taste
- 1 tablespoon olive oil optional to drizzle on top and/or to grease your pan
Instructions
- Preheat oven to 375 degrees F (190 degrees C)
- If you wish, you can either leave your salmon skin on or remove it. It you are feeling lazy, you can leave it on as after it bakes it easily separates it from the flesh upon serving. If you wish to remove the skin of the salmon before baking, get your sharpest knife and with the skin side down remove the skin and slide your knife downward. We left the skin on.
- Line your baking sheet with aluminum foil and lightly spray the aluminum foil with a little cooking spray or a little olive oil to prevent sticking. Lay the salmon fillet on the baking sheet with the removed skin side down on the tray.
- Slather your miso paste all over the top of salmon fillet.Sprinkle the toasted black sesame seeds (or white sesame seeds) on top of the miso salmon. Season with white pepper to taste. Drizzle with a little olive oil.
- Optional: If you desire, you can add quick cooking vegetables like asparagus, zucchini, peppers or whatever your little heart desires right on the pan with your salmon for a full meal. Drizzle with a little olive oil and season with salt and pepper
- Bake the salmon for about 10 minutes per pound or until it flakes easily with a fork. We have found that wild salmon is leaner and usually is cooked sooner. Please check on your wild salmon around the 7-minute mark.
- Enjoy!
Robb says
So good and so easy. Made this tonight and what a hit. I've never used miso before, but it lent an incredible flavor and the sesame seeds topped it off.
HWC Magazine says
Thank you Robb! Delighted you enjoyed our easy baked miso salmon. So happy to introduce you to something new. Please take care
Lynn Fenby says
YUM! You need to try this salmon recipe...I had never cooked with meso paste; I obviously didn't know what I was missing. This is a great recipe, and I was very proud to serve this to my family.
I am really hooked on these 30 minute recipes.
HWC Magazine says
Thank you Lynn, this week has been so crazy. If it can't be made in less than 30 minutes, it is probably not going to happen. LOL So glad you are ready to try a new ingredient. Miso paste lasts quite a long time in the refrigerator. Stay tuned as we will have more recipes using this ingredient soon.
Carla says
I had no idea there was so many types of Miso. Wow. We love salmon and have it every week. My kids would eat it every day. I used to worry about the Mercury stories, but I don't think that's a issue with what we get today.
Aubry says
I never would have though to make Salmon this way ... I am so happy to have found your blog. Every week something new from some interesting place.
HWC Magazine says
Thanks so much Aubry, that sweet comment made our day! Glad you are enjoying the ride. Stay tuned as a lot more recipes from around the world coming your way.
Kenny says
AWSOME!
Ian says
Another great idea to make that Salmon something special. Have noted this recipe for future use.
HWC Magazine says
Thanks so much Ian. We have numerous salmon recipes for you to enjoy. Place this salmon link in your browser to see them all https://www.hwcmagazine.com/?s=salmon.
priya says
4 ingredient and 15 mins recipe! girl, you just rocked.
HWC Magazine says
Thanks so much Priya! Stay well and take care.
Juliana says
Hi Bobbi, I love miso salmon and I love the way you baked this salmon...looks super simple and yet capture all the flavors of miso...great idea adding sesame seeds for the crunchy texture.
Thanks for the recipe...have a great weekend and stay safe!
HWC Magazine says
Hiya Juliana, hope you are doing well. Thanks so much. Bringing a little Japan into our recipes always brings back warm memories. Take Care and stay well.
Gemma says
Wow I love miso, and love salmon but never had them together! It sounds like a taste sensation. I love how flaky you got the fish too, yum! xo
HWC Magazine says
Thanks so much Gemma. We hope you give it a try soon. Stay well and take care
Abbe@This is How I Cook says
What great info! I don't know what kind of miso is in the fridge but I have a ton of salmon in the freezer that I had bought for my cooking class that was canceled due to corona! I also have black sesame seeds. Can't wait to try this!
HWC Magazine says
Thanks so much Abbe! Cooking classes are so much fun. Hope you can get back to that soon. In the meantime, you can eat up that delicious lifetime supply of salmon in your freezer. Take Care
Liz says
SO easy and it sounds delicious!! Now if I can get my hands on some good salmon, it's a done deal. I have everything else on hand!!!
HWC Magazine says
Thanks so much Liz! The grocery stores are starting to replenish the supplies now so hoping to have much more inventory in the near future. Stay well and take care
mjskitchen says
I have a bag of miso paste in the refrigerator that I bought a while back for a recipe, but now it just sits there. Thanks for a sharing an easy and tasty idea for me to use a little and get my weekly dose of salmon at the same time.
HWC Magazine says
Hi there MJ.... glad we could remind you of a delicious staple you have in your pantry. It is not until you start getting down to the last items in your refrigerator and pantry do you take notice of the condiments.... lol . We are certainly there, Hope you are staying well. Take Care
Hannah says
I do adore miso and often just drink it straight, like you would hot tea! Definitely can't go wrong with this preparation on top of any protein. It's an easy win, for sure.
HWC Magazine says
Thanks Hannah. Miso paste is Great on grilled tempeh too. We bet you have tried that before too. Hope you are staying well. Take Care
priya says
just 4 ingredients! ohh dear, this is a much needed recipe.
HWC Magazine says
Thank you Priya. Miso gives so much flavor to this easy recipe. Hope your online grocery ordering went well.
Eha says
Bobbi - this is an absolutely beautiful but very easy way to prepare salmon - cannot wait to try when I can access fresh fish again ! I have always used a lot of miso, mostly in almost daily soup and many dressings.. Also use a lot of sesame seeds tho' the ordinary ones usually. Your dish ready to be served looks just wonderful ! I have never celebrated Easter . . . to you and those who do, may you have the warmest of 'together; times and enjoy good health . . . best . . .
HWC Magazine says
Thanks so much dear Eha! I bet you can't wait to get your hands back on fresh seafood that was caught the same day. We can't either! Hopefully soon you will. I know this is tough right now but better days are ahead. Stay strong, stay well and please take care.