How To Cook Salmon In The Oven

Ingredients

• 2 pieces Salmon Fillets (center‑cut, about 4‑5 cm thick, skin removed)
• 2 tablespoons White Miso Paste (Shiro Miso) (smooth, preferably organic)
• 2 tablespoons Maple Syrup (pure maple for best flavor)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 tablespoon Mirin (sweet Japanese rice wine)
• 4 medium Potatoes (peeled, cut into chunks)
• 1/2 large Cucumber (thinly sliced, lightly salted)
• 1 medium Carrot (julienned, lightly salted)
• 2 large Eggs (hard‑boiled, diced)
• 2 tablespoons Japanese Mayonnaise (Kewpie) (creamy, umami‑rich)
• 1 teaspoon White Vinegar (adds tang)
• 1 teaspoon Hot Mustard (gives gentle heat)
• 2 stalks Spring Onion (thinly sliced, green parts only)
• to taste Salt (for seasoning vegetables and salad)
• to taste Black Pepper (freshly ground)

Instructions

1. Make the Miso‑Maple Glaze

   In a small bowl whisk together white miso, maple syrup, soy sauce and mirin until smooth.

   Time: PT5M

2. Prepare the Salmon

   Pat the salmon fillets dry with paper towels, place on a parchment‑lined baking sheet and brush both sides generously with the glaze.

   Time: PT5M

3. Preheat and Bake

   Preheat the oven to 180°C. Bake the glazed salmon for about 15 minutes, or until the flesh flakes easily with a fork.

   Time: PT15M

   Temperature: 180°C

4. Salt the Vegetables

   Thinly slice the cucumber and carrot, sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture.

   Time: PT5M

5. Boil Potatoes

   Place peeled potato chunks in a pot, cover with cold water, bring to a boil and simmer until fork‑tender, about 15 minutes.

   Time: PT15M

6. Hard‑Boil Eggs

   Place eggs in a saucepan, cover with water, bring to a boil, then simmer 7 minutes. Transfer to ice water, peel and dice.

   Time: PT7M

7. Prepare the Dressing

   In a bowl combine Japanese mayo, white vinegar, hot mustard, sliced spring onion, a pinch of salt and pepper. Mix until smooth.

   Time: PT3M

8. Assemble the Japanese Potato Salad

   Drain and squeeze the salted cucumber and carrot. Mash the warm potatoes with a potato masher, fold in the diced eggs, the squeezed vegetables, then stir in the dressing until just combined. The texture should be creamy with visible potato chunks.

   Time: PT5M

9. Plate and Serve

   Place a salmon fillet on each plate, add a generous scoop of Japanese potato salad on the side, and drizzle any remaining glaze over the fish if desired.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g