Miso Crusted Salmon


2 tablespoons of white miso

1 tablespoon white sugar

Splash of mirin to loosen

750-1kg fillet of sustainably fished ocean trout or salmon



Preheat oven to 200C fan forced (220C if there is no fan)

Mix miso & sugar together to a loose paste (think hummus consistency).  A splash of mirin will loosen the paste.

Lay fish on a tray lined with baking paper. Spread the paste over the top of fish to about 0.5cm thickness (it doesn’t have to be uniform).  Bake in oven for 7-10 minutes.  Check at 7 minutes and monitor.  If the miso glaze doesn’t caramelize, a quick blitz under the grill will do it (but make it super quick and make sure fish is undercooked to start).  Garnish with bean shoots and coriander with a splash of olive oil

Serve with double fried smashed potatoes.

“Pair with Arneis, it cuts through the texture of the salmon while creating a delicious mineral base for the teriyaki flavours.” – Meg Brodtmann MW

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