Miso-Grilled Salmon with Herbed Potatoes

Looking for a quick, flavourful weeknight dinner? This miso grilled salmon with herby potatoes is ready in under 30 minutes and delivers big on umami. A simple miso-based marinade coats the salmon, which is then grilled until caramelised and tender. Serve alongside bright, herb-dressed baby potatoes for a balanced, crowd-pleasing meal.

Miso has long been used to enhance fish because its salty-sweet, fermented flavour brings a depth of umami that lifts delicate seafood like salmon. For this recipe I use white miso for its milder, slightly sweet profile; combined with soy, honey, garlic and ginger, it creates a glossy glaze that caramelises beautifully under a hot grill. The method is simple and forgiving: mix the marinade, coat the fillets, and grill. No long marinating required.

This dish is versatile — the salmon works beautifully with the herby potato salad shown here, but it’s equally good served with steamed rice, noodles, a crunchy slaw, or flaked into sandwiches, tacos or bowls. The straightforward technique makes it easy to adapt and scale for weeknight dinners or meal prep.

Ingredients

The ingredients are pantry-friendly and easy to source. I omit added oil in the marinade because salmon brings enough natural oil; the marinade becomes a finishing glaze when grilled.

• White miso paste — choose white miso for a mild, slightly sweet flavour.
• Soy sauce — adds salty depth and colour to the glaze.
• Rice vinegar — gives gentle acidity; white wine vinegar or apple cider vinegar can substitute.
• Honey — balances the savoury elements with a touch of sweetness.
• Garlic and ginger — fresh is best for brightness, though pre-minced or a paste will work.

How to make it

Begin by making the miso marinade. Combine the miso paste, soy sauce, rice vinegar and honey in a small bowl. Grate or finely mince the garlic and ginger and stir them into the mixture. Use a fork to work the miso until it’s smooth — this helps the paste dissolve and form a glossy glaze.

Pat the salmon fillets dry with kitchen paper, place them in an ovenproof dish and pour over the marinade, turning the fillets to coat evenly. Because the marinade contains vinegar, avoid long marinating times — a quick coat and straight to the grill prevents the acid from breaking down the fish’s texture.

Preheat your grill (broiler) to its highest setting and position a rack near the top of the oven. Grill the salmon for about 7 minutes, or until the flesh feels firm and the surface has a nicely charred, caramelised finish. Cooking time will vary slightly by oven and thickness of fillets, so check for doneness rather than relying on time alone.

While the salmon grills, prepare the herby potatoes: boil baby potatoes until tender, drain, then toss with olive oil, lemon juice, chopped cilantro (coriander), grated garlic and a pinch of salt. The warm potatoes absorb the dressing and become a bright, fragrant accompaniment.

To serve, divide the potatoes between plates and top each with a grilled salmon fillet. Spoon any of the caramelised glaze from the baking dish over the fish, then finish with toasted sesame seeds, torn coriander leaves and thinly sliced spring onion for crunch and colour.

Got a question?

Three other ways to serve the salmon

• Use the grilled salmon as a filling for steamed buns or soft rolls.
• Slice or flake the salmon into grain or poke bowls for an easy protein boost.
• Toss flaked salmon through a green salad for a hearty lunch or light dinner.

Like this recipe? Here are some others you might enjoy!

If you try this miso grilled salmon, I’d love to hear how it turned out and what you served with it. Small tweaks to the marinade or sides can make this recipe feel new every time.

Miso Grilled Salmon with Herby Potatoes

Total time: 20 minutes • Serves: 2

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