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
- Make the marinade: In a bowl, whisk miso, sesame oil, soy sauce, lemon juice, honey, garlic, and ginger. Set half aside.
- Marinate the salmon: Place fillets in a dish, coat with half the marinade, cover, and refrigerate for 30–60 mins.
- Preheat oven: 200°C (180°C Fan) / Gas 6. Line a tray with baking paper.
- Sear the salmon: Pat dry, season, and sear the top side only in sunflower oil for 30 seconds.
- Bake the salmon: Transfer to tray, seared side up. Bake 12–15 minutes until just opaque in the centre.
- 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.
- Warm the extra marinade: Pour reserved marinade into a small pan, add 150ml water, bring to boil, then reduce and keep warm.
- 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
Mary Berry Miso Salmon With Aromatic Spinach
Course: Side DishesCuisine: Asian-InspiredDifficulty: Easy4
servings15
minutes30
minutes398
kcalTender baked salmon glazed with a rich miso marinade, served over fragrant spinach sautéed with shallots and ginger. Simple enough for a weeknight, elegant enough for guests.
Ingredients
- For the salmon:
4 × 150g salmon fillets, skinned
1 tbsp sunflower oil
A knob of butter
2 large banana shallots, finely chopped
1 heaped tsp grated fresh ginger
470g baby spinach
- For the miso marinade:
3 tbsp white miso paste
1½ tbsp sesame oil
1½ tbsp soy sauce
Juice of ½ lemon
3 tbsp runny honey
1 garlic clove, crushed
1 heaped tsp grated fresh ginger
Directions
- Whisk marinade ingredients. Reserve half.
- Marinate salmon in half the mixture for 30–60 mins.
- Preheat oven to 200°C.
- Sear salmon top-side in sunflower oil for 20–30 sec.
- Transfer to tray, bake 12–15 mins until just opaque.
- Meanwhile, sauté shallots in butter 3–4 mins. Add ginger + spinach, cook until wilted.
- Heat reserved marinade with 150ml water.
- Plate spinach, top with salmon, drizzle with sauce.
Notes
- Sear the salmon briefly—it gives you colour and stops the fish from looking dull.
- Only marinate for an hour max or the acid in the lemon starts to “cook” the salmon.
- Wilt the spinach just until it collapses—don’t walk away.