• 500 g (1 lb) salmon filet (without skin)
  • 3 cloves garlic, pressed
  • 1 1/2 tsp grated fresh ginger
  • 1 tsp miso paste
  • 6 Tbsp honey
  • 4 Tbsp soy sauce


  1. Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
  2. Place marinate and Salmon Filet in a Ziplock bag and refrigerate and marinate everything for at least 30 minutes or over night.
  3. I prepare something looking like a boat out of aluminium foil but of course you can also line a pan wit foil.
  4. Preheat a heavy pan with just a tiny bit of peanut oil. Once your pan is extremely hot sear the top of the salmon for about 1 minute or until you have a nice crust.
  5. Immediately transfer your salmon to your prepared aluminium foil boat. Flip salmon so the crisp side is faced up.
  6. Bake your salmon in your preheated oven by 180 C (350 F) for 15-20 minutes (depending on thickness). Baste salmon with the sauce half way through.
  7. Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over medium high heat to a boil and simmer for about 5 minutes until reduced.
  8. Serve Salmon with reduced sauce.