Ever wondered why everyone loves miso salmon? Not only is it healthy, it's also super-easy and fast to cook with our two step Pretty Miso dressing. This recipe is on high rotation in our household and a huge hit with even the fussiest of eaters.
Place the salt on the salmon then place the salmon skin side up in the Pretty Miso marinade. Cover and refrigerate for at least 30 minutes or overnight.
Remove the salmon from the refrigerator and let it sit at room temperature for 5 mins while you arrange an oven rack about 20 cm away from the grill element and heat the oven to 180°C.
Bake until the salmon is opaque pink in the centre, cooked through, and flakes easily, 10 to 18 minutes – depending on the thickness of the fillet. Check the fillet at 10 minutes by inserting a fork into the thickest part of the fillet and gently pull. If the fish is soft and flakes easily, then it's done. If it's still gooey and raw and the fork is difficult to pull out, bake the salmon for another 5 to 8 minutes and check again.
Remove the salmon from the oven, turn the oven to grill and heat for 2 to 3 minutes. Return the salmon to the oven and grill until lightly charred in spots on the top and around the edges, around 2 to 3 minutes.
Recipe Note
As an option Mishy likes to add 1 tbsp of crushed dried seaweed to the sesame seed mix.
