Mary Berry Miso Salmon Recipe

Name: Mary Berry Miso Salmon Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 salmon fillets (about 140–170g each), skin on or off; 1 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp mirin (or dry sherry); 1 tbsp runny honey (or light brown sugar); 1 tbsp rice vinegar (or lemon juice); 1 tsp toasted sesame oil; 1 garlic clove, finely grated; 1 tsp fresh ginger, finely grated (optional); 1 tbsp neutral oil (rapeseed/vegetable), for the tray; Sesame seeds and sliced spring onions, to finish (optional); Lime wedges, to serve (optional)

This Mary Berry miso salmon recipe is my go-to when I want something that tastes restaurant-smart but is genuinely easy to pull off at home. The salmon turns beautifully tender and flaky, while the miso glaze bakes into a glossy, savoury-sweet coating with just enough salty depth. It is beginner-friendly, uses simple ingredients, and feels special enough for guests. Total time is about 25 minutes, including a quick rest.

Ingredients

For the salmon

4 salmon fillets (about 140 to 170g each), skin on or off
1 tbsp neutral oil (rapeseed or vegetable), for the tray

For the miso glaze

1 tbsp white miso paste
2 tbsp soy sauce
1 tbsp mirin (or dry sherry)
1 tbsp runny honey (or 1 tbsp light brown sugar)
1 tbsp rice vinegar (or lemon juice)
1 tsp toasted sesame oil
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated (optional)

To finish and serve (optional)

1 spring onion, finely sliced
1 tsp sesame seeds
Lime wedges

How to Make Mary Berry Miso Salmon Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly and the glaze colours nicely.
Prepare the tray: Line a baking tray with foil or baking parchment, then lightly brush or drizzle with the neutral oil. This stops sticking and makes clean-up easy.
Mix the glaze: In a small bowl, whisk together the miso paste, soy sauce, mirin, honey, rice vinegar, sesame oil, grated garlic, and ginger (if using). Keep whisking until it looks smooth and glossy.
Glaze the salmon: Pat the salmon fillets dry with kitchen paper, then place them on the prepared tray. Spoon or brush most of the glaze over the tops. Hold back a small spoonful to brush on at the end for a fresher shine.
Bake: Bake for 10 to 12 minutes, depending on thickness. The salmon should look opaque and flake easily when nudged with a fork. If you prefer it slightly softer in the centre, start checking at 9 minutes.
Caramelise (optional but lovely): Switch the oven to the grill (broiler) on high for 1 to 2 minutes to deepen the colour. Stay close because miso and honey can catch quickly.
Cool and rest: Remove the tray from the oven and let the salmon rest for about 3 minutes. This keeps the fish juicy and makes it easier to serve neatly.
Assemble and serve: Brush with the reserved glaze, then scatter with spring onions and sesame seeds if you like. Serve straight away with rice and greens, plus lime wedges for squeezing.

Tips

Why is my salmon dry?

Salmon dries out when it is baked a little too long. Start checking early, especially with thinner fillets. Pull it from the oven as soon as it flakes easily, then let it rest for a couple of minutes so the juices settle.

How do I stop the miso glaze from burning?

If you grill (broil) at the end, keep it to 1 to 2 minutes and stay close. If your oven runs hot, skip grilling and simply bake until done. You still get a glossy glaze without the risk.

Can I make this less salty?

Use reduced-salt soy sauce and keep the miso to white miso, which is naturally gentler. You can also add an extra teaspoon of honey and a squeeze of lime to balance without adding more salt.

Do I need to marinate the salmon?

No, the glaze is strong enough to work as a quick coating. If you have time, 15 minutes at room temperature helps the flavour sink in, but do not leave it much longer than 30 minutes or the texture can change.

Serving Suggestions

Steamed jasmine rice or sticky rice, with cucumber ribbons on the side
Tenderstem broccoli or pak choi, quickly stir-fried with a little garlic
Soba noodles with sesame dressing and shredded carrots
A simple salad of sliced radishes, spring onion, and lime

Storage

Room temperature

Once cooked, do not leave salmon out for more than 2 hours (or 1 hour in very warm rooms). It is best served freshly baked.

Refrigerator

Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (about 160°C fan) until just warm, or flake it cold into salads and rice bowls.

Freezing

You can freeze cooked miso salmon for up to 1 month. Wrap each fillet well and freeze in a sealed container. Defrost overnight in the fridge, then reheat gently. The glaze may look slightly less glossy after freezing, but the flavour is still good.

Nutrition

Calories: 360 kcal
Carbohydrates: 12 g
Protein: 34 g
Fat: 20 g
Saturated fat: 4 g
Sodium: 820 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Can I use frozen salmon for this miso salmon recipe?

Yes. Defrost the salmon fully in the fridge overnight, then pat it very dry before glazing. Excess water makes the glaze slide off and can water down the flavour.

What type of miso is best for miso-glazed salmon?

White miso (shiro miso) is best for a mild, slightly sweet glaze that suits salmon. Red miso works too but is stronger and saltier, so use a little less and add a touch more honey to balance.

How do I know when the salmon is cooked properly?

It should turn opaque and flake easily with a fork. For best results, start checking at 9–10 minutes for thinner fillets. The salmon will continue to cook slightly as it rests.

Can I cook miso salmon in an air fryer instead of the oven?

Yes. Air fry at 190°C for about 7–10 minutes depending on thickness. Line the basket if you can (to protect the glaze), and check early so it does not overcook.

Is miso salmon gluten-free?

It can be. Use gluten-free soy sauce (tamari) and double-check your miso paste, as brands vary. The rest of the ingredients are typically gluten-free.