White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes). Source: EatingWell Magazine, November 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.

  • Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.

  • Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.


To make ahead: Refrigerate leftovers for up to 2 days.

Nutrition Facts

230 calories; 8.7 g total fat; 1.8 g saturated fat; 66 mg cholesterol; 341 mg sodium. 549 mg potassium; 6.7 g carbohydrates; 0.1 g fiber; 3 g sugar; 28.3 g protein; 213 IU vitamin a iu; 6 mg vitamin c; 18 mcg folate; 61 mg calcium; 1 mg iron; 42 mg magnesium; 3 g added sugar;

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Rating: 4 stars
The flavor of the miso sauce in this recipe is really delicious. Be careful: I think I put the salmon too close to the broiler because it burned around the edges. Next time I'll cook it on the next level down. Read More