Matcha Miso-Glazed Salmon
Glossy, savoury and a little sweet, this matcha miso-glazed salmon pairs the umami richness of white miso with the grassy depth of matcha for a glaze that caramelises beautifully in the oven. It looks and tastes restaurant-worthy, yet comes together on a weeknight in 25 minutes.
Why this works
Miso and matcha are both umami powerhouses. Together they form a glaze that's savoury-sweet with a gentle green-tea note, complementing rich salmon without masking it. A brush of quality matcha also lends colour and antioxidants.
Ingredients
Serves 4.
- 4 salmon fillets (about 150 g each)
- 2 tbsp white miso paste
- 1 tsp matcha powder, sifted
- 1 tbsp mirin
- 1 tbsp maple syrup or honey
- 1 tsp soy sauce
- 1 tsp grated ginger
- 1 tsp toasted sesame oil
- To serve: steamed rice, blanched greens, sesame seeds, sliced scallion
How to make matcha miso-glazed salmon
- Make the glaze. Whisk the miso, sifted matcha, mirin, maple, soy, ginger and sesame oil into a smooth paste.
- Marinate. Coat the salmon and rest 10 minutes (or up to 2 hours in the fridge).
- Roast. Place on a lined tray and roast at 200°C / 400°F for 10–12 minutes, until just cooked and glossy. Finish under the grill for 1–2 minutes for extra caramelisation.
- Serve over rice with greens, sesame seeds and scallion.
Tips & variations
- Add the matcha off the heat and don't over-roast, so it stays vivid and mellow.
- Swap salmon for firm tofu or cod using the same glaze.
- Reserve a little glaze (before it touches raw fish) to brush on at the end.
Frequently asked questions
What does matcha add to salmon?
A subtle grassy, umami depth and a hint of colour — it rounds out the sweet-savoury miso glaze rather than tasting like tea.
Which miso is best?
White (shiro) miso is mild and slightly sweet, ideal here; red miso will be saltier and stronger.
Round out the meal with our matcha soba noodle salad.