Miso-hoisin salmon

This article has not been rated yet.


5 min


2 servings

* PLUS Roasting Time: 12 minutes
Miso-hoisin salmon

Roberto Caruso


  • 1 tbsp miso
  • 1 tbsp hoisin sauce
  • 2 salmon steaks , at least 1-in. thick


  • Preheat oven to 450F (230C). Coat a foil-lined baking sheet with cooking spray or vegetable oil. In a small bowl, stir miso with hoisin until evenly combined.
  • Place steaks on baking sheet and brush top with miso mixture. Roast salmon, uncovered and without turning, until a knifepoint inserted in centre feels warm, from 12 to 15 minutes. This salmon goes well with new potatoes boiled until partially tender, about 10 minutes, then coated with olive oil and roasted alongside salmon until golden and fork-tender.

Nutrition (per serving)

  • Calories
  • 351,
  • Protein
  • 35.1 g,
  • Carbohydrates
  • 5.9 g,
  • Fat
  • 19.7 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 536 mg.

Healthy miso, a fermented soybean paste, gives a distinctive Japanese flavour to these salmon steaks.


Miso, a mainstay of the Japanese diet, is a fermented paste made from soybeans. Sold in the refrigerator section of some supermarkets, health food stores and oriental markets, miso, also called bean paste, is used in soups, sauces, marinades, dips and dressings. This easily digested paste is a source of zinc. Store miso in the refrigerator in an airtight container.


Eating fat is bad for my health.


You have to eat fat to be healthy. It provides essential fatty acids that our bodies can’t produce. It also helps to deliver and absorb the fat-soluble vitamins A, D, E and K and protects vital organs. Omega-3 fats, found in salmon, mackerel and canola oil, decreases blood clotting, which helps reduce the risk of heart disease.