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5 from 3 votes

Miso Salmon Steaks

Miso Salmon Steaks
Servings: 2
Prep Time1 d
Cook Time5 mins
Total Time1 d 5 mins


  • Juice half a lemon
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 tsp tamari or soy sauce
  • 1 tsp dark miso - I used Clearspring's rice miso
  • 1 clove garlic - crushed
  • 1/2 green chilli finely chopped - vary the amount to taste
  • Several sprigs of coriander - chopped
  • 2 Salmon steaks


  • Whisk together all the marinade ingredients and pour over the salmon, cover and place in the fridge for up to 24 hours.
  • When ready to cook, drain the salmon (keeping the marinade).  Add a glug of oil to a pan and fry skin side down for about 4 minutes, until the skin is crispy.  Flip the salmon and cook for another minute or so until done.    Put the salmon onto a warm plate, add the marinade to the pan and boil on a high heat for a minute until reduced and sticky.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 372kcal | Carbohydrates: 2g | Protein: 45g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 417mg | Potassium: 1102mg | Vitamin A: 225IU | Vitamin C: 2.4mg | Calcium: 27mg | Iron: 1.8mg