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Photo of Miso salmon with sesame crust by WW

Miso salmon with sesame crust

Total Time
35 min
25 min
10 min
White miso is made from soybeans fermented with rice and has a sweeter taste compared to other miso pastes. Packed with probiotics, it adds a tasty flavour to sesame and ginger crusted salmon.


Miso paste

1 tbs, white variety

Fresh ginger

1½ tsp, grated

Sake or Japanese rice wine

1 tbs

Skinless salmon

480 g, (4x120g fillets)

Sesame seeds

2 tbs

Lebanese cucumber

2 medium, cut into thin ribbons

Red radish

8 large, (1 bunch), thinly sliced

Sesame oil

2 tsp

Mirin seasoning

1 tbs

Rice wine vinegar

2 tbs

Fresh coriander

¼ cup(s)

Oil spray

1 x 3 second spray(s)

Cooked black rice

1½ cup(s), (255g)


  1. Combine miso paste, 1 tsp of ginger and sake in a small bowl. Place salmon on a plate and sesame seeds on another plate. Spread miso mixture on top of salmon. Dip miso side of salmon into sesame seeds to coat.
  2. Heat a large non-stick frying pan over medium heat. Spray with oil. Cook salmon, sesame-seed side down first, for 2-3 minutes each side, or until cooked to your liking, and sesame seeds are golden brown.
  3. Combine cucumber, radish, sesame oil, mirin, vinegar and remaining ginger in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and coriander. Serve with rice.


TIP: We used Hikari White Miso Paste (from Coles) as it is made with rice and is gluten free. Some pastes are made with grains, so always check labels for gluten free status.