Photo of Spicy Miso Salmon by Daphne Oz by WW

Spicy Miso Salmon by Daphne Oz

Total Time
57 min
15 min
12 min
Serve this salmon recipe with Daphne’s super-easy, 5-ingredient bok choy cauliflower rice. Search for the recipe in the app. If you like your salmon with a crispier top, cook your fillets for 10 minutes and then broil them, 5 to 6 inches from the heat, for 30 seconds until golden brown (just make sure to keep an eye on it!).


Olive oil cooking spray

4 spray(s)

Salmon steak

1¼ pound(s), with skin, 4 (5-oz) fillets

Kosher salt

½ tsp

White miso

2 Tbsp, paste

Rice wine vinegar

2 Tbsp, unseasoned

Low sodium soy sauce

1 Tbsp, or tamari


1 Tbsp, or maple syrup

Sriracha chili sauce

1 Tbsp, or more to taste

Dried sesame seed kernels

1 Tbsp

Uncooked scallion(s)

3 medium, thinly sliced

Fresh lime(s)

½ medium, cut into 4 wedges


  1. Line a baking sheet with aluminum foil; lightly coat with nonstick spray. Season salmon with salt.
  2. In a baking dish, whisk together miso paste, rice vinegar, tamari, honey, and sriracha. Place salmon, flesh side down, in marinade. Cover; marinate in refrigerator, 30 minutes.
  3. Meanwhile, preheat oven to 450ºF. Remove salmon from marinade and place skin-side down on prepared pan; spoon or brush any remaining marinade over top of salmon. Bake until salmon is opaque and cooked through, 10 to 12 minutes (it should flake easily with a fork when it's done).
  4. Garnish salmon with sesame seeds and scallions; serve with lime wedges.
  5. Serving size: 1 salmon fillet