Baked Miso Salmon
Baked Miso Salmon is a 4-ingredient easy 15-minute seafood dinner bursting with umami flavor and topped with crunchy black sesame seeds.
- 1 pound salmon fillets
- 2 tbsp miso paste yellow or miso paste of choice
- 1.5 tbsp black sesame seeds toasted or white sesame seeds
- 1/4 tsp white pepper or black pepper to taste
- 1 tbsp olive oil optional to drizzle on top and/or to grease your pan
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.
Of course you can use any fish you enjoy but salmon can really hold up to the bold flavors of the miso paste.
Feel free to use the type of miso paste you have on hand. Yellow, red or mixed miso works the best.
Black or white toasted sesame seeds are equally delicious in this recipe. You can also use either white or black pepper and add it to your taste preference.
We added a little trimmed asparagus to the baking sheet and tossed with a little olive oil, salt and pepper to taste and it was done cooking about the same time as our salmon. One pan cooking is our favorite.
Highly recommended to line your sheet pan with aluminum foil to keep it easy for clean up.
Serving: 1g | Calories: 226kcal | Carbohydrates: 3g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 367mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 48mg | Iron: 2mg