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Miso Glazed Salmon with Asian Slaw and Pickled Watermelon Salsa


This recipe may seem like an unfamiliar combination of flavours, but the sweet and sour style miso glaze is epic and works so well with the salmon. The pickled watermelon salsa is the perfect sharp contrast to the salmon. It gives such a great balance to the dish. This recipe is perfect for a chilled out dinner party with friends where you just pop it down in the middle of the table and enjoy.



600g piece fresh salmon 2 tbsp miso paste
2 tbsp soft brown sugar 2 tbsp white vinegar

2 tbsp soy sauce For the salsa

200g watermelon
100ml white wine vinegar 2 shallots, finely chopped 3 tbsp olive oil
2 tbsp coriander leaf


Here’s how:

Place the miso, sugar, vinegar and soy into a bowl and stir together.
Place the salmon portion onto a non stick baking tray and cover with the miso paste mixture.
Leave the salmon to marinade for 1 hour.
Meanwhile cut the melon into small cubes and cover with the vinegar.
After 30 minutes add the chopped shallots, olive oil and coriander leaf to make the salsa.
Cook the salmon in a pre heated oven 170c for 20-25 minutes.
When the salmon is cooked remove from the oven and serve with the melon salsa.



Try serving up with a nice chilled glass of Chenin Blanc Recipe by Peter Sidwell

Asian Glazed Salmon

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