Mary Berry Miso Salmon Recipe – Easy Asian-Inspired Fish Supper

Miso salmon brings together savoury, sweet and umami flavours with tender fish, vibrant spinach and a smooth sesame-infused sauce. Mary Berry Miso Salmon Recipe combines white miso paste, honey, sesame oil, lemon, garlic and ginger with salmon and wilted spinach for an Asian-inspired fish supper with plenty of flavour and texture.

The recipe includes a simple marinade, oven-baked salmon and a warm sauce to finish the dish. Continue through the article to find the ingredients and equipment, detailed cooking method, expert tips, serving ideas, storage guidance, FAQs and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Miso Salmon Recipe:

To prepare Mary Berry Miso Salmon Recipe, you will need a few simple kitchen tools to cook the salmon properly and create the aromatic spinach. Each piece of equipment helps make the preparation easier and ensures the dish is cooked with the right texture and flavour.

• Oven – used to bake the salmon fillets evenly until tender and cooked through.
• Baking tray – provides a flat surface for cooking the salmon in the oven.
• Parchment paper – prevents the salmon from sticking and helps keep the glaze in place.
• Frying pan – useful for cooking the spinach and other elements of the dish.
• Small bowl – helps combine and prepare the miso mixture.
• Whisk – blends the marinade ingredients smoothly.
• Small pan – used for warming sauces or preparing additional components.
• Serving dish – allows you to present the finished fish supper neatly.
• Sealed container – useful for storing any leftovers safely.

Ingredients

Ingredients for Mary Berry Miso Salmon Recipe:

This Mary Berry Miso Salmon Recipe uses simple ingredients to create a delicious Asian-inspired fish supper. The combination of salmon fillets, white miso paste, sesame flavours, and fresh vegetables creates a balanced dish with a rich savoury taste. These ingredients work together to make tender salmon with vibrant aromatic spinach and a smooth, flavourful sauce.

Ingredient	Quantity
Salmon fillets (skin off)	4 × 150g salmon fillets
White miso paste	3 tbsp
Sesame oil	1½ tbsp
Runny honey	3 tbsp
Soy sauce	Not specified
Lemon juice	Juice of ½ lemon
Garlic clove	1 garlic clove, crushed
Fresh ginger	Not specified, grated
Baby spinach	470g
Banana shallots	2 large shallots
Sunflower oil	Not specified
Butter	Not specified
Water	150ml
Sesame seeds	3 tbsp

How to Make Mary Berry Miso Salmon

1. Start by preparing the miso marinade. Add the white miso paste, sesame oil, honey, soy sauce, lemon juice, garlic, and ginger to a bowl. Whisk marinade ingredients until smooth, then reserve half of the mixture for later.
2. Place the salmon fillets in the remaining marinade and coat them well. Cover and refrigerate for 30–60 mins so the flavours can develop.
3. Preheat the oven to 200°C or 180°C Fan, Gas 6. Line a tray with baking paper or parchment paper to prepare for cooking the salmon.
4. Heat sunflower oil in a frying pan and sear salmon briefly on the top side for around 20–30 sec. Transfer the salmon to the prepared tray and bake for 12–15 minutes until just opaque in the centre.
5. While the salmon cooks, prepare the spinach. Heat oil and butter in a pan, then sauté shallots for 3–4 mins until softened. Add ginger and cook until fragrant.
6. Add the baby spinach and cook until wilted. Avoid cooking it for too long, as the spinach should stay fresh and vibrant.
7. Warm the reserved marinade with water in a small pan. Bring it to a boil, then reduce the heat and allow the sauce to gently combine.
8. Spoon the spinach onto plates and place the cooked salmon on top. Drizzle with the warm sauce and finish with sesame seeds or additional vegetables if desired.

Expert Tips for Mary Berry Miso Salmon Recipe

These tips help create the best results when making this miso salmon recipe at home. From my cooking experience, small details like timing the salmon correctly and handling the spinach carefully can make a big difference to the final texture and flavour.

• Pre-warm plates before serving because the dish can cool quickly once plated.
• Sear salmon briefly to add colour and improve the appearance without drying the fish.
• Do not overcook the spinach; properly wilt spinach so it keeps its fresh texture and flavour.
• Avoid letting the spinach collapse completely by cooking it only until wilted.
• Use white miso paste for a balanced flavour, as red miso or dark miso can be too strong for this recipe.
• Do not use foil when baking because parchment helps prevent the glaze from sticking.
• Keep the marinating time to a maximum of one hour, as the lemon juice can affect the salmon texture.
• Prepare the marinade ahead and store it in the fridge to save time when cooking.
• For a dairy-free version, use oil instead of butter while cooking the spinach.
• Fresh spinach can be used as an alternative, and cod fillets can replace salmon if preferred.

Serving Suggestions

How to serve Mary Berry Miso Salmon:

This Mary Berry Miso Salmon Recipe is best served immediately while the salmon is warm and tender. Pair it with simple sides to create a complete Asian-inspired meal that works well for a midweek supper, family meal, or special dinner occasion. The sesame flavour and fresh greens make it a balanced fish dinner.

• Serve with jasmine rice to soak up the warm marinade and delicious flavours.
• Pair with soba noodles for a light yet filling meal.
• Add pak choi or fresh vegetables for extra colour and texture.
• Garnish with sesame seeds, spring onions, or extra greens before serving.
• Enjoy as a dinner party dish with a fresh salad or leafy greens.
• Serve alongside a chilled green tea or sparkling water for a refreshing drink.
• Finish with a light dessert such as fruit, sorbet, or a simple yoghurt pudding.

Storage

How to store Mary Berry Miso Salmon:

Room Temperature

• Do not leave cooked salmon at room temperature for more than 2 hours.
• Store any leftovers quickly in the fridge to maintain freshness.

Refrigerator

• Place leftover salmon in a sealed container and keep for up to 2 days.
• Store extra marinade in a sealed jar; it can keep in the fridge for 2–3 days.
• For reheating, warm the salmon gently in the oven at 180°C for 5–7 mins to avoid drying it out.

Freezer

• Salmon freezes okay when stored properly in an airtight container.
• The spinach is not suitable for freezing because the texture can become soft and watery.
• Thaw frozen salmon in the fridge before reheating gently.

FAQs

Q: Can I make the marinade in advance?

Yes, you can prepare the marinade ahead to save time. Store it in a sealed jar in the fridge for up to 2–3 days before using.

Q: Can I freeze this miso salmon recipe?

Cooked salmon freezes okay when stored correctly in an airtight container. However, the spinach may become soft after freezing and reheating.

Q: Can I use red miso instead of white miso?

You can use red miso, but it has a stronger flavour and is usually saltier. Reduce the amount or use half the quantity if you prefer a milder taste.

Q: Can I skip soy sauce?

Yes, you can reduce or skip soy sauce if you want a less salty dish. The miso paste will still provide plenty of savoury flavour.

Q: How do I know salmon is done?

The salmon is ready when it reaches an opaque centre and can flake easily with a fork. Avoid overbaking, as it can make the salmon dry.

Q: How long should I cook salmon fillets?

The cooking time depends on the thickness of the fish. Most salmon fillets need around 12–15 minutes in the oven until fully cooked.

Q: Can I prepare this recipe ahead of time?

You can prepare the marinade and vegetables in advance. Cook the salmon close to serving time for the best texture.

Nutrition

This Mary Berry Miso Salmon Recipe provides a balanced meal with salmon, vegetables, and rich umami flavour. The recipe contains 398 kcal per serving and offers protein, healthy fats, and nutrients from fresh ingredients. Nutrition values are approximate and may vary depending on exact ingredients used.

Nutrient	Amount Per Serving
Calories	398 kcal
Protein	35g
Carbohydrates	15g
Sugars	8g
Fat	22g
Saturated Fat	5g
Fibre	3g
Sodium/Salt	1.8g