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Easy Lime Miso Salmon

  • 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.


  • 3 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 pound 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.
  5. Coat both sides of the salmon with the sauce. Cook skin side down.
  6. 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, it will continue cooking after you remove it from the oven.
  7. Serve right from the parchment or transfer to a platter with all the sauce.
  8. Left over salmon will keep refrigerated for 2 days. Serve cold or heat in a 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

Keywords: easy salmon, miso salmon, roasted salmon, lime miso salmon