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

Ingredient Substitutions

• Instead of Salmon Fillets: Chicken breast, Firm tofu
• Instead of White Miso Paste (Shiro Miso): Yellow miso, Soy sauce (for flavor, not texture)
• Instead of Maple Syrup: Honey, Brown sugar syrup
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Mirin: Sake + sugar, Rice vinegar + sugar
• Instead of Potatoes: Yukon Gold potatoes, Sweet potatoes (different texture)
• Instead of Cucumber: Zucchini
• Instead of Carrot: Radish
• Instead of Eggs: Hard‑boiled quail eggs
• Instead of Japanese Mayonnaise (Kewpie): Regular mayo + a dash of soy sauce
• Instead of White Vinegar: Apple cider vinegar (slightly different flavor)
• Instead of Hot Mustard: Dijon mustard + a pinch of cayenne
• Instead of Spring Onion: Chives
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Whisk
• Knife
• Cutting Board
• Pot
• Colander
• Potato Masher
• Measuring Spoons
• Kitchen Ruler (optional)

Critical Steps — Do Not Skip

• Whisking the glaze until smooth to avoid lumps.
• Patting the salmon dry before glazing for better adhesion.
• Baking at the correct temperature (180°C) for the exact thickness of the fillet.
• Squeezing excess moisture from the salted cucumber and carrot to prevent a watery salad.
• Mashing warm potatoes for optimal flavor absorption.

Chef Tips from the Video

• For extra caramelization, broil the salmon for the last 2 minutes, watching closely.
• Add a splash of rice vinegar to the salad dressing for a brighter flavor.
• Use a kitchen ruler to measure fillet thickness for precise baking time.

Troubleshooting

Storage

Refrigerator: Store leftover salmon and potato salad in airtight containers for up to 2 days.

Freezer: Salmon can be frozen (unmarinated) for up to 3 months; re‑marinate after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The miso‑maple glaze can be prepared up to 2 days ahead and kept refrigerated.
• Potato salad improves after resting 30 minutes in the fridge; make it a few hours before serving.
• Salmon is best served fresh but can be reheated gently in a 120°C oven for 10 minutes.

Frequently Asked Questions