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Miso salmon with aubergine and rocket recipe

Miso salmon with aubergine and rocket recipe

12 ratings

Infuse delicious Asian flavours with this sweet-salty miso glazed salmon with roasted aubergine. This rich and meaty fish is perfect for a fuss-free midweek main. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 332 calories / serving
  • Healthy
  • Dairy-free


  • 2 aubergines, halved lengthways
  • 2 tbsp vegetable oil
  • 2 tbsp miso paste
  • 3 tbsp mirin
  • 1 lemon, juiced
  • 1 tbsp caster sugar
  • 4 skin-on salmon fillets
  • 1 red chilli, deseeded and finely sliced
  • 4 handfuls wild rocket

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    3g 16%
  • Sugars

    10g 11%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 12.6g Protein 26.4g Fibre 3.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Score a deep diamond pattern in the aubergine flesh, but don't pierce the skin. Brush with the oil and season to taste. Transfer to a baking tray and cook for 20 minutes, or until softened.
  3. Meanwhile, combine the miso paste, mirin, lemon juice and sugar in a small bowl. Put the salmon in a larger bowl and cover with 3 tbsp of the mixture. Turn to coat and leave to marinate.
  4. Preheat the grill to medium. Arrange the aubergines and salmon, skin-side down, on a baking tray lined with kitchen foil. Brush both with a thin layer of the remaining miso mixture and scatter over the chilli.
  5. Grill for 7 minutes, or until the aubergines are crisp at the edges and the fish is cooked through. Serve on a bed of rocket leaves.

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