Miso Roasted Salmon with Steamed Cabbage
2 People
395 Cals
Miso Roasted Salmon with Steamed Cabbage
2 People
395 Cals
About the recipe
Low-carb • High-protein • Deeply satisfying This is one of those quietly spectacular meals that feels restaurant-good but takes almost no effort. Sweet, savoury miso-glazed salmon roasted until caramelised and glossy, served with soft steamed napa cabbage that soaks up every drop of that beautiful sauce. Fresh lime, sesame and a drizzle of olive oil or butter bring everything together into a bowl that feels nourishing, comforting and just a little bit luxurious.It’s light, protein-rich and naturally low in carbs, yet deeply satisfying — the kind of dinner that leaves you feeling energised rather than heavy. The miso marinade creates a golden, umami-rich glaze that pairs perfectly with tender salmon and delicate cabbage. Simple ingredients, big flavour, and honestly… one of those meals you’ll want on repeat.Make double. Always.Leftover salmon the next day turns into the most beautiful salads, rice paper rolls or quick protein bowls.A perfect midweek dinner for two, and easily one of the best feel-good meals in the world.
Nutrition Per Serving
395
Calories
14g
Fat
2g
Saturates
19g
Sugars
861mg
Salt
43g
Protein
16g
Carbs
3g
Fibre
Ingredients
- 400 g salmon fillets 2 total, skin on, pin-boned
- 1 lime thinly sliced
Miso Sauce
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons mirin
- 2 – 3 tablespoons water to loosen
- Grated ginger or garlic optional, to taste
Cabbage
- 150 g napa cabbage leaves separated or regular cabbage
To Serve (optional but recommended)
- Extra-virgin olive oil or melted butter
- Toasted sesame seeds
- Crispy chilli oil
- Extra lime wedges
Method
- Preheat oven to 200°C fan-forced.
- Lay the lime slices in the base of a small ceramic baking dish.
- Place the salmon fillets skin-side down over the lime.
- In a small bowl, combine the miso paste, maple syrup, mirin and water.
- Whisk until smooth and spoonable.
- Add grated ginger or garlic if using.
- Spoon half the miso sauce over the salmon.
- Roast for 10–12 minutes, depending on thickness.
- Remove from oven, spoon over the remaining miso sauce and switch oven to grill.
- Grill for 1 - 2 minutes or until the top is glossy and lightly caramelised and the salmon is cooked to your liking.
- While the salmon cooks, place cabbage leaves into a steamer over simmering water.
- Steam for 6–8 minutes or until tender but still vibrant.
- Transfer the steamed cabbage to a platter and drizzle with olive oil or melted butter.
- Top with the miso roasted salmon and spoon over any pan juices.
- Finish with toasted sesame seeds, a squeeze of lime and a drizzle of crispy chilli oil if you like a little heat.
- Serve immediately and enjoy.
NOTES & INSPIRATION
Make double — you’ll thank yourself tomorrow
This salmon keeps beautifully for up to 2 days in the fridge and is fantastic flaked into salads, tucked into rice paper rolls, or served over warm greens for an easy high-protein lunch. About the miso
Use white miso (shiro miso) for a gentle, slightly sweet flavour that caramelises beautifully in the oven. Perfectly cooked salmon
For tender, just-set salmon, aim for 10–12 minutes roasting plus a quick grill to finish. The glaze should be glossy and lightly golden. Vegetarian option:
Swap the salmon for thick slices of firm silken tofu, pat dry and place over the lime just as you would the fish. Spoon over the miso glaze and roast for 12–15 minutes, finishing under the grill until lightly golden and caramelised. It becomes soft, savoury and incredibly satisfying. Cabbage magic
Steamed napa cabbage becomes soft, silky and slightly sweet — the perfect base to catch all the miso juices. A drizzle of olive oil is lovely, but a little melted butter takes it to another level. Turn it into a bowl
Serve with: cauliflower rice - shredded cucumber + herbs - avocado - pickled ginger - soft herbs like coriander or mint Heat factor
Crispy chilli oil is optional but wonderful here. The warmth against the sweet miso glaze is a perfect contrast.
This salmon keeps beautifully for up to 2 days in the fridge and is fantastic flaked into salads, tucked into rice paper rolls, or served over warm greens for an easy high-protein lunch. About the miso
Use white miso (shiro miso) for a gentle, slightly sweet flavour that caramelises beautifully in the oven. Perfectly cooked salmon
For tender, just-set salmon, aim for 10–12 minutes roasting plus a quick grill to finish. The glaze should be glossy and lightly golden. Vegetarian option:
Swap the salmon for thick slices of firm silken tofu, pat dry and place over the lime just as you would the fish. Spoon over the miso glaze and roast for 12–15 minutes, finishing under the grill until lightly golden and caramelised. It becomes soft, savoury and incredibly satisfying. Cabbage magic
Steamed napa cabbage becomes soft, silky and slightly sweet — the perfect base to catch all the miso juices. A drizzle of olive oil is lovely, but a little melted butter takes it to another level. Turn it into a bowl
Serve with: cauliflower rice - shredded cucumber + herbs - avocado - pickled ginger - soft herbs like coriander or mint Heat factor
Crispy chilli oil is optional but wonderful here. The warmth against the sweet miso glaze is a perfect contrast.
