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This Lime Miso Salmon is an easy recipe with a bright, salty-sweet, rich umami flavor. It’s a quick meal you can make in 15 minutes loaded with healthy fats and tons of nutrients. So good, you’ll enjoy it often. Recipe updated January 29, 2024.

Easy Lime Miso Salmon on platter

I love salmon because it tastes great and is one of the healthiest fish you can eat. It’s true! It’s high in protein and full of vitamins and minerals especially iron, B vitamins, selenium and calcium. Salmon is also a superior source of Omega-3 fatty acids which reduces inflammation and is really good for helping your brain think clearly.

I eat salmon at least once a week. For the last few years my favorite recipe has been Roasted Dill Salmon. Now I’m in love with this Lime Miso Salmon. It is incredibly moist and succulent. The flavor is savory from the miso paste and bright and fresh from the lime and dill. It is an easy salmon dish.

Easy Lime Miso Salmon close up

What’s in the sauce?

This is an easy sauce, no blender or food processor required. Just mix everything together in one bowl. Here is what you need:

What is Miso?

Miso is a fermented soy bean paste. It’s made by inoculating a mixture of soybeans with a mold called koji that’s been cultivated from rice, barley, or soybeans. Over weeks (or even years!) the enzymes in the koji work together with the microorganisms in the environment to break down the structure of the beans and grains into amino acids, fatty acids, and simple sugars.

It’s easy to digest since the fermentation process breaks down the soy beans. Eating miso helps improve your body’s ability to digest and absorb foods. 

There are different kinds of miso that are divided by color which indicates how long it has been fermented. In this recipe I use sweet white miso or yellow miso. It’s fermented for the least amount of time and has a nice mild taste.

Easy Lime Miso Salmon sauce in bowl

Tips For Making Lime Miso Salmon

To cook this dish successfully, you have to make a small tray with parchment paper or aluminum foil just large enough to hold the salmon with 1 inch sides. The sauce will burn if you cook the salmon directly on a pan. It’s easy, simply cut the parchment and fold up each side 1″ twice. It doesn’t have to be perfect.

Easy Lime Miso Salmon salmon on parchment for cooking

Place the tray onto a baking sheet and add the salmon. Coat both sides of the salmon with the sauce.

Roast in the oven for 10-20 minutes until the salmon is beginning to flake, but still has a little translucency in the middle.

Don’t overcook the salmon, it will continue cooking after you remove it from the oven. Salmon tastes best when served medium rare.

Buy fresh organic or wild salmon when possible. Ask your fishmonger to remove the skin.

Coho salmon and Sockeye salmon are leaner and will cook faster. Check after 7 minutes.

Serving Suggestions

Once cooked, transfer the salmon and all the sauce to a platter. I served it with steamed string beans but asparagus or broccoli would also be nice. There is enough sauce to lightly coat the vegetables. You could also add a starchy side dish such as roasted potatoes or sweet potatoes.

When it’s just me and my partner I serve the salmon right in the parchment. It’s not as fancy but just as delicious.

This easy salmon dish has become quick favorite for me because the Lime Miso Sauce is absolutely divine and it’s super fast. There is very little prep and only one bowl to clean up.

Enjoy this super nutritious and delicious easy salmon recipe on a weeknight or for a dinner party. Everyone will love it.

Easy Lime Miso Salmon with hands serving on platter

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If you like this recipe, try these other fabulous salmon recipes:

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Easy Lime Miso Salmon

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5 from 3 reviews

  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This is an easy salmon recipe with a bright, salty-sweet, rich umami flavor. A quick, nutritious meal you can make in 15 minutes.


  • 2 Tablespoons sweet white miso or yellow miso
  • 2 Tablespoons maple syrup
  • 1 Tablespoon gluten free tamari
  • 2 Tablespoons mirin*
  • 3 Tablespoons lime juice
  • 1/2 teaspoon grated fresh ginger
  • 1 medium garlic clove, grated or finely minced
  • 2 Tablespoons fresh dill, chopped
  • 1 1/2 pounds salmon fillet, skin removed


  1. Preheat oven to 425°.
  2. In a medium bowl, mix together the miso, maple syrup, tamari, mirin, lime juice, ginger, and garlic until smooth, then add the dill.
  3. Make a small tray with parchment paper or aluminum foil, just large enough to hold the salmon with 1-inch sides. Cut the parchment larger than the salmon and fold up each side 1″ twice (see photos above).
  4. Place the tray onto a baking sheet and add the salmon skin side down.
  5. Pour half the sauce on the salmon, coating the top fully.
  6. Roast in the oven for 10 minutes. Add the rest of the sauce, spreading over the top.
  7. Cook until the salmon is beginning to flake, but still has a little translucency in the middle, about 5 minutes more. Don’t overcook, it will continue cooking after you remove it from the oven.
  8. Serve with the sauce. I serve it right from the parchment paper, but you can transfer it to a platter if you prefer.
  9. Left over salmon will keep refrigerated for 2 days. Serve cold or heat in a toaster oven or sauté pan, covered on low heat.


Mirin is a naturally fermented rice wine. The small amount of alcohol evaporates when heated.  It has a unique taste that is mildly sweet with a hint of sour and salty. You can buy it in most natural food stores. Choose a brand without any sugar or preservatives.  If unavailable, substitute 1 tablespoon rice wine vinegar and 1 teaspoon maple syrup.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish, Fish
  • Method: Roast
  • Cuisine: Paleo, Gluten Free, Dairy Free


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