Mary Berry Miso Salmon With Aromatic Spinach

This was one of those recipes I made while trying to convince myself I wasn’t about to order takeaway. I had salmon, spinach, and some long-forgotten miso paste at the back of the fridge, and thought—right, let’s see what Mary would do.

The first time I made it, I totally skipped searing the salmon. Big mistake. It looked pale and steamed, not golden and glossy like Mary’s. Also, I overcooked the spinach until it resembled seaweed. I’ve learned better.

Once I got the timing right (and gave the marinade its due), it turned into a go-to. Rich, savoury salmon with silky, gingery greens—and a punchy drizzle that ties the whole thing together.

WHY THIS ONE WORKS SO WELL

• The marinade is deeply savoury and sweet—miso, honey, soy, ginger. It clings to the fish and doubles as sauce.
• Quick sear = better texture. Just 30 seconds gives the salmon that gorgeous top layer.
• Spinach is cooked with shallots and ginger, so it’s not just a soggy afterthought—it’s fragrant and full of flavour.

INGREDIENTS + WHY THEY MATTER

• Salmon fillets (4 × 150g) – Even-sized pieces cook evenly. Skin off so it soaks up more marinade.
• White miso paste (3 tbsp) – Brings depth and umami. I’ve tried red miso—far too strong here.
• Sesame oil (1½ tbsp) – Toasty and nutty. Just a little makes a difference.
• Honey (3 tbsp) – Balances the salt and brings gloss to the glaze.
• Shallots (2, chopped) – Sweeter and softer than onions. Perfect with spinach.
• Baby spinach (470g) – It seems like a lot, but wilts down fast.
• Fresh ginger (grated) – Goes in both marinade and spinach for that warm, aromatic kick.
• Soy sauce + lemon juice – Salty and sharp—brightens the whole dish.
• Garlic (1 clove) – Crushed, not minced. Keeps it mellow.
• Sunflower oil + butter – Oil for searing, butter for richness in the greens.

MAKING IT YOURS (WITHOUT RUINING IT)

• No miso paste? Not really swappable—but in a pinch, tahini + soy + a bit of marmite gives a similar vibe.
• Dairy-free? Use all oil for the spinach instead of butter.
• Want it spicy? A little chilli oil in the marinade goes a long way.
• Fish alternative? I’ve done this with cod fillets—same method, just add 2 extra minutes in the oven.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Salmon looked pale	Skipped the sear step	Sear top-side in a hot pan 20–30 sec
Marinade too salty	Used dark miso instead of white	Stick to white miso for balance
Spinach went mushy	Overcooked and didn’t stir	Fry quickly and serve right away

HOW TO MAKE MARY BERRY’S MISO SALMON WITH AROMATIC SPINACH

1. Make the marinade: In a bowl, whisk miso, sesame oil, soy sauce, lemon juice, honey, garlic, and ginger. Set half aside.
2. Marinate the salmon: Place fillets in a dish, coat with half the marinade, cover, and refrigerate for 30–60 mins.
3. Preheat oven: 200°C (180°C Fan) / Gas 6. Line a tray with baking paper.
4. Sear the salmon: Pat dry, season, and sear the top side only in sunflower oil for 30 seconds.
5. Bake the salmon: Transfer to tray, seared side up. Bake 12–15 minutes until just opaque in the centre.
6. Cook the spinach: In a frying pan, melt butter. Sauté shallots 3–4 mins until soft, add ginger, then stir in spinach to wilt. Season.
7. Warm the extra marinade: Pour reserved marinade into a small pan, add 150ml water, bring to boil, then reduce and keep warm.
8. Serve: Spoon spinach onto plates, top with salmon, and drizzle over the warm marinade.

TIPS FROM MY KITCHEN

• I always pre-warm the plates—this dish cools quickly once plated.
• The spinach looks like too much at first. Trust the wilt.
• Don’t use foil on the tray—parchment keeps the glaze from sticking and burning.

STORAGE + SERVING

• Fridge: Leftovers keep 2 days in a sealed container.
• Reheating: Oven at 180°C for 5–7 mins for salmon. Spinach can go in a pan with a splash of water.
• Serving idea: Great with jasmine rice or soba noodles for a more filling meal.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the marinade in advance?
A: Yes! It keeps in the fridge for 2–3 days in a sealed jar.

Q: What if I only have red miso?
A: It’ll be much stronger and saltier—use half the amount, and maybe skip the soy.

Q: Can I freeze this?
A: Cooked salmon freezes okay, but the spinach gets mushy. I’d recommend eating it fresh.

Q: How do I know the salmon’s done?
A: It should flake easily with a fork and be just opaque in the centre—don’t overbake.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​