You’ve got to try this salmon recipe!

by Dishing Well with Elizabeth Tigani on June 8, 2012

(image via

As promised, here is the recipe for miso-marinated salmon. The recipe was created by Chef Elliott Prag, one of the amazing instructors I had the privilege of working with at Natural Gourmet. It’s one of my favorites and it’s great for an easy and healthy week night dinner because it only take a few minutes to assemble. If you’re vegan or vegetarian, the marinade also goes great with tofu or tempeh (just add 1 cup water to marinade to thin-out consistency).

Serves 6 (or 3 if you’re hungry!)



4 tablespoons white miso (I sub chickpea miso)
3 cloves garlic, sliced
3 tablespoons ginger juice
2 tablespoons brown rice vinegar (or rice vinegar)
Juice of 1 lemon (2 tablespoons)
1/4 cup rice syrup


Combine all ingredients in blender until smooth and well mixed (or I think its just as good mixed by hand!)



1 1/2 pounds salmon filet, skinned and cut into 6 portions
2 cups miso marinade
2 tablespoons sesame oil (optional)


1. Preheat oven to 350 degrees.

2. Combine salmon filets in large bowl with miso marinade. Marinate for 30-40 minutes (although I’ve done it for less when I’m in a rush and its still delicious!)

3. Remove filets from marinade and place on parchment-lined baking sheet.

4. Bake salmon for 12-15 minutes or until flesh is springy to touch.

5. Alternatively, heat large saute pan and add sesame oil. Sear top (presentation side) of salmon filets until caramelized, flip filets, then place saute pan in oven. Cook 10-12 minutes or until flesh is springy to touch.



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