Miso Glazed Regal King Salmon with Seaweed Salad

Difficulty: Easy 
Cooking time: 15 mins  
Serves: 4  
Preparation time: 20 mins  


4 x 125g Regal Marlborough King Salmon portions or 2 x packets Regal Fresh Cuts Portions

1 tbsp miso paste

1 tbsp mirin

1 tsp sesame oil

2 tsps fresh ginger, grated

2 tsp rice wine vinegar

1 tsp sugar

2 tbsp boiling water

4 radishes, grated

150g snow peas, sliced

200g seasoned seaweed salad*


1 tsp sesame seeds, to garnish 


Preheat oven to 200°C. Remove any pin bones from the Regal Salmon portions, and allow to rest at room temperature for 3-4 minutes. Trim edges and cut 4 portions to even size. Lay pieces on a lined baking tray, skin side down.

Mix together the miso, mirin, sesame oil, ginger, sugar to make a thick sauce. Add enough boiling water to dissolve the miso and bring all the ingredients together.

Brush the Regal Salmon portions with the miso marinade. Cover all sides with a thick coat. leave to marinate for 10-15 minutes.

Cook the salmon portions in the oven for 10-12 minutes. Half way through the cooking time, baste the pieces with extra miso marinade. Allow to rest for 3 minutes once out of the oven.

Serve salmon with a salad made from grated radishes, snow peas and fresh seaweed salad. Garnish with sesame seeds and accompany with pickled ginger.

*Seasoned seaweed salad available from most supermarket seafood counters.

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