Photo of Miso & orange glazed salmon by WW

Miso & orange glazed salmon

Points® value
Total Time
20 min
5 min
15 min
When it comes to flavour, tender salmon brushed with a Japanese-inspired orange and miso glaze is hard to beat. Serve it with a wild rice mix for a dish that looks great on the plate.



2 tablespoon(s), white


½ tablespoon(s), level, clear


½ medium, zest

Freshly squeezed orange juice

3 serving(s)

Blue Dragon Mirin

½ tablespoon(s)

Salmon, raw

4 fillet(s), medium, skin on

Pumpkin Seeds

2 tablespoon(s)

Sesame Seeds

2 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

Sesame Oil

½ tablespoon(s), toasted


100 g

Ben's Original Long Grain & Wild Microwave Rice

2 pack(s)


  1. In a large bowl, combine the miso paste, honey, most of the orange zest, 2 tablespoons of the orange juice and the mirin, then add the salmon fillets and turn to coat. Set aside.
  2. Set a large nonstick frying pan over a medium heat, add the pumpkin seeds and toast, stirring, until fragrant, then transfer to a bowl and set aside. Mist the pan with cooking spray and increase the heat to medium-high. Cook the salmon fillets, skin-side down, for 5 minutes, then carefully turn over and cook for 2-3 minutes until just cooked through. Remove from the heat and scatter over the sesame seeds.
  3. In a small bowl, mix the remaining orange juice with the sesame oil, then toss with the spinach. Scatter over the toasted pumpkin seeds.
  4. Cook the rice to pack instructions. Serve the salmon, spinach salad and rice garnished with the remaining orange zest.


Instead of the rice, try serving this with 250g quinoa, cooked to pack instructions.