White Miso Baked Salmon

Servings: 2


  • 2 salmon filet, skin on 
  • 1 ½ teaspoon Mishima White Miso Soup
  • ¼ teaspoon cane sugar 
  • ½ teaspoon sesame oil
  • 2 tablespoon low-sodium soy sauce
  • ½ teaspoon cooking sake
  • ½ teaspoon ginger, freshly grated
  • Thinly sliced green onion, for garnish (optional)
  • Toasted sesame seeds, for garnish (optional) 


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Separate the miso soup toppings from the powder by sifting it through a sieve.
  3. In a large bowl, add the miso soup powder, sugar, sesame oil, soy sauce, sake, ginger and whisk well. 
  4. Place the salmon filets skin side up first then coat all sides evenly. 
  5. Cover with a saran wrap and let it marinate at room temperature for 15 minutes.
  6. Place the salmon filets skin side down onto the prepared baking sheet and bake for 17-18 minutes. 
  7. Garnish with green onions and sesame seeds if desired and serve with your choice of side dishes.
You have successfully subscribed!
This email has been registered