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Photo of Miso-glazed salmon by WW

Miso-glazed salmon

Total Time
30 min
15 min
15 min
Coriander, shallot and lime flavoured rice is the perfect accompaniment to miso and soy glazed salmon fillets.


Rice, jasmine, dry

½ cup(s), (100g)

Lime juice

2 tbs

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

2 tbs, finely chopped

Skinless salmon

500 g, boneless (Buy 4 x 125g)

Miso paste

2 tbs

Tamari, salt-reduced

1 tbs, (Japanese soy-sauce)

Rice wine vinegar

1 tbs

Snow peas

100 g, halved lengthways

Baby corn

115 g, halved lengthways

Bok choy

2 baby, halved lengthways

Sesame oil

2 tsp


1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  1. Cook rice in a large saucepan of boiling water following packet instructions or until just tender. Drain. Place in a large bowl and cool slightly. Add juice, shallots and coriander and mix with a fork to combine.
  2. Meanwhile, preheat grill on medium-high. Line a baking tray with foil and lightly spray with oil. Place salmon on prepared tray. Combine miso paste, tamari and vinegar in a small bowl. Spread mixture over top of salmon. Grill (not too close to the heat source) for 5-7 minutes or until cooked to your liking (see tip).
  3. Boil, steam or microwave snow peas, corn and bok choy until just tender. Top rice mixture with salmon. Drizzle vegetables with sesame oil and serve with lime wedges.


TIP: There’s no need to turn the salmon when cooking under the grill as the grill also heats the tray underneath. This ensures the salmon stays moist and tender and gets a crispy top.