The 1-Ingredient Upgrade for Better Baked Salmon 

Quick, easy, and profitable recipes are always useful. They help on busy days when I don't want to cook but want a healthy, quick meal. That's why I bake salmon often. My kids have eaten salmon weekly their whole lives and probably think it's the only fish.

What Is Shiro Miso?

Miso is a fermented soybean seasoning from Japan (though China and Korea may have invented it). Miso making is millennia-old and has thousands of varieties.

Americans classify miso by color—red, white, or yellow. Color usually indicates miso flavor. White or yellow light miso is sweeter and mellower. Red or brown dark miso is saltier and funkier. 

Shiro miso is sweet, floral, and low-salty. For salmon cooking and seasoning, I use Hikari Organic White Miso. A full container lasts a year if tightly covered and refrigerated, but I use it every month.

-2 tablespoons shiro miso -2 tablespoons maple syrup or agave syrup -2 tablespoons low-sodium soy sauce -1 or 2 cloves garlic, grated -1/4 teaspoon ground black pepper



Marinate 1 1/2 pounds of salmon with this. Mix the ingredients in a small bowl. Spoon it over salmon. Just the skinless side of the fish is enough.

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I start the oven so the fish marinates for 10–15 minutes while it reaches 425°F. That's enough time for the salmon to absorb the flavor, but you can bake it right away, even in an air fryer.

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I also add shiro miso to baked salmon, whether it's seasoned with lemon and herbs, wrapped in parchment with fennel, or glazed with brown sugar and mustard.

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Apply one tablespoon of shiro miso to the fish or mix it into the marinade or glaze. I avoid salt or cut it in half because miso is salty. You won't taste miso, but the flavor will stand out.

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