Miso Baked Salmon

Fresh and light, this salmon recipe is not only delicious and quick to make, but also full of nutrients to keep your skin looking and feeling great. The omega-3 fatty acids found in salmon have been linked with helping ease inflammatory skin conditions and preventing aging in the body. Omega-3s are good fats that also help protect the skin from sun damage. They contain a wealth of antioxidants, making sure your skin is kept looking smooth and feeling soft!

miso baked salmon beauty foods

Recipe taken from Beauty Foods by Caroline Artiss.


2 x 200-g/7-oz. fillets of fresh salmon

2 tablespoons white miso paste

¼ teaspoon white pepper

1 tablespoon honey


125 ml/ ½ cup rice vinegar

½ teaspoon sea salt

2 tablespoons white sugar

½ small cucumber, sliced

1 fresh red chilli/chile, finely chopped

a 10-cm/4-inch piece of fresh daikon radish, thinly sliced

60 g/ ½ cup chopped pineapple chunks



Start by preparing the pickled daikon. Heat the rice vinegar, salt and sugar together in a saucepan over low heat until melted. Take off the heat and leave to cool. Put the remaining ingredients in a large mixing bowl and once the vinegar has cooled, pour it over the top. Cover and leave in the fridge to chill while you prepare the salmon. (This pickle can be made up to 3 hours in advance.)

To cook the salmon, lay the fillets on a non-stick baking sheet, skin-side down. Mix together the miso paste, white pepper and honey in a small bowl and smear over the top and around the edge of each salmon fillet.

At this point, I like to leave the salmon to marinate at room temperature for at least 30 minutes before cooking, and by that time the pickled daikon should be nicely chilled if you haven’t prepared it in advance.

When you are ready to cook, preheat the oven to 220°C (425°F) Gas 7.

Bake the salmon in the preheated oven for 10–12 minutes – the miso will start to caramelize on top and the salmon flesh should be a paler pink colour all the way through, once cooked. If using very fresh salmon, it is fine to leave it slightly undercooked with a darker pink centre (some people prefer it that way) but bake for as long as you like.

To serve, lay the salmon fillets on serving plates. Drain the liquid from the pickled daikon and divide evenly between the plates. This dish is delicious served hot or cold.


If you are looking for more recipes to designed nourish your body with all the nutrients it needs to thrive, check out Beauty Foods by Caroline Artiss.


Leave a comment

Please note, comments must be approved before they are published