Miso and ginger salmon traybake

Miso-ginger salmon traybake.
Miso-ginger salmon traybake. Photo: Katrina Meynink

Try to use evenly sized salmon fillets where possible, to ensure even cooking time.


4 salmon fillets, skin on, evenly sized

1 tbsp coconut oil

1 bunch broccolini, halved lengthways

4 baby bok choy, halved lengthways

lime wedges, coriander and mint leaves, pickled ginger (optional) and coconut rice (or plain rice), to serve


3 tbsp mirin

3 tbsp sake

165g (½ cup) white miso paste

115g (⅓ cup) ginger marmalade

3 tbsp dark sweet soy sauce (kecap manis)

5cm-piece ginger, peeled and very finely sliced


1. Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.

2. Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.

3. Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.

4. Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.

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