Five ingredients including ginger, miso paste and sugar snap peas, are all it takes for this flavourful and fast Japanese-inspired miso salmon in parchment. This recipe was originally published on February 3, 2015 and updated on January 5, 2021.
I’m always trying to come up with new simple recipes and this miso salmon in parchment fits the bill. It’s made with just five ingredients–including salmon, ginger and sugar snap peas.
It’s an easy dinner that is packed with flavour. Simply serve with some brown rice or a big salad and you’ve got yourself a quick weeknight dinner.
How do you steam salmon in the oven?
They key to steaming salmon in the oven is creating a parchment bag in which you steam the fish. This method is also referred to as en papillote, which is a method of cooking where food is put into a folded pouch or parcel and then baked.
This creates a vessel for the ingredients to steam, since all of the moisture is kept within the bag while it cooks.
If you’re not sure how to create the parchment paper packages, here is a great en papillote tutorial from Serious Eats.
I love cooking with miso paste; it’s a common ingredient in Japanese cuisine. It’s a paste made of fermented soybeans. It’s packed with flavour and umami.
I love to add it to salad dressings, and it’s the perfect savoury flavour note to add to sweet potatoes.
What is “umami”?
Umami, translates to a “pleasant savoury taste”. It’s one of the five tastes and is typically used to describe savoury foods (think meats or broth). Sound good? Yep, because it’s delicious.
Miso is one of those ingredients that adds a ton of savoury umami flavour and I really believe everyone should have a tub in their fridge (it lasts for months, too). You can use it in soups or stews, but I love it paired with ginger and salmon.
Why are foods cooked en papillote?
Cooking foods en papillote, delivers intense flavours with beautiful results. You can use parchment paper but you could also use tin foil for the same effect. If you’re using this method on the barbecue, definitely opt for tin foil.
I like to make a Mediterranean-inspired salmon in foil on the barbecue in the summer.
Quick tip for peeling ginger
Watch my video below for a quick 45-second tip for the easiest way to peel ginger.
Miso Salmon in Parchment
- 4 7 oz salmon fillets
- 2 8 oz package of sugar snap peas, trimmed
- 5 tsp white miso paste
- 1 tbsp low-sodium soy sauce, or tamari for gluten free
- 1 tbsp water
- 2 ½ tsp freshly grated ginger
- Preheat oven to 350F.
- Fold four large pieces of parchment paper in half to crease them. Open, and lay them flat.
- On one side of crease, mound ¼ of the snow peas. Place salmon on top. Repeat with three additional pieces of parchment and remaining salmon and snow peas.
- In a small bowl, whisk together miso, water, soy sauce and ginger.
- Evenly divide miso mixture over salmon.
- Fold parchment over salmon and scrunch the sides together to create a packet.
- Place on a rimmed baking sheet. Bake until salmon is opaque throughout about 20 minutes.
Let me know if you give this recipe a try in the comments below.
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