Salmon will be tastier and juicier if you coat the fish in simple ingredient
A home cook says coating it in a simple ingredient before cooking transforms the fish into a sweet, savoury, umami dish that even salmon sceptics will enjoy. Salmon makes an ideal weekday dinner option, being tasty, satisfying, and requiring minimal cooking effort.
“It's crazy easy to make with a simple same-day marinade and then pop in the oven until perfection. The star is the miso paste, which gives the salmon a delicious, savoury, and sweet umami flavour.”
It's wonderful served simply with vegetables or incorporated into a traybake or fish pie. Yet, some people steer clear of salmon, finding the smell and taste somewhat unappealing.
When not prepared properly, salmon can turn out bland and even dry, given it is considerably more delicate than most meats. Bearing this in mind, home cook and recipe developer Ayeh Manfre from food blog Cooking with Ayeh has revealed her "favourite way" to make salmon "delicious" – and it hinges on one key ingredient.
She said, "I'm always looking at new ways of making it [salmon] taste not so 'fishy' – well, this miso-glazed salmon definitely ticks all the boxes. "It's crazy easy to make with a simple same-day marinade and then pop in the oven until perfection.
The star is the miso paste, which gives the salmon a delicious, savoury, and sweet umami flavour." What is miso paste?
Miso paste is a classic Japanese ingredient crafted from fermented soybeans, salt, and koji (a specific type of mould), sometimes including grains. The fermentation process results in a rich and delightful flavour that balances saltiness with sweetness, packed with umami goodness.
There are three distinct varieties of miso: white miso, yellow miso, and red miso. Ayeh pointed out that she prefers white miso paste, which has a milder taste, compared to yellow or red miso; they have been fermented longer, so they have a stronger taste. Miso is not only "tasty" but also "good for your gut health", as it contains probiotics.
The home cook said, "I love using miso in many of my recipes. If you haven't experimented with it yet, now's the time."
Ingredients (two servings)
- Two salmon fillets
- Two tablespoons of white miso paste
- One tablespoon of salt-reduced soy sauce, or half a tablespoon of regular soy
- One tablespoon of rice vinegar
- Two teaspoons of honey
- One teaspoon of sesame oil
Method
In a deep bowl, combine the miso marinade components, including the miso paste, soy sauce, honey, rice vinegar and sesame oil.
Whisk together until smooth and lump-free. Position the fish in the bowl with the salmon flesh facing downwards, ensuring it's thoroughly coated.
Allow to marinate for a minimum of 30 minutes, or up to two hours for optimal flavour. If marinating for two hours or during warmer weather, refrigerate.
Set the oven grill to 240C/220C Fan/Gas Mark 9 and remove the salmon from the refrigerator. Prepare a baking tray with tinfoil and lightly oil the surface to prevent sticking. Arrange the salmon fillet with the skin facing down on the baking tray, reserving any remaining marinade from the bowl.
Position the tray on the middle shelf of the oven and grill for six to nine minutes – timing depends on your preferred level of doneness. Carefully take out from the oven and brush with some of the reserved marinade.
Return the tray to the oven on an upper shelf nearer to the grill, and cook for an additional three minutes to achieve a golden caramelised finish. Monitor closely, as the miso marinade can char rapidly.
Ayeh suggests topping the salmon with sliced spring onions and sesame seeds and accompanying with rice and fresh or prepared vegetables.
- Who: Salmon
