Miso, Orange and Ginger Huon Salmon

This will get your taste buds tingling and is a flavour combination that will see you coming back for more. A nice, light dish that is perfect for the summer weather and can be served with rice as suggested or with a simple green salad to create an even lighter dish!

Miso, Orange and Ginger Huon Salmon
10 Minutes
40 Minutes


  • 1kg Huon Salmon Fillet (skin off)
  • 1/2 cup White miso paste
  • 3 Oranges, zest only
  • 3 Mandarin, zest only
  • 2 tbsp Ginger, grated
  • 2 Garlic Cloves
  • 2 Red Chillies, sliced thinly
  • 1/2 cup Rice Bran Oil
  • 2 tbsp Sesame oil
  • 2 tbsp Light soy sauce
  • 1/2 tbsp Sesame seeds, roasted
  • 1/2 tbsp Pickled Ginger
  • 1/2 cup Broad beans
  • 1/2 cup Fresh Corinander
  • 3 Nori sheets, roasted and torn


  1. 1

    Pre heat oven to 170 degrees
    Portion the salmon into 12 x 8cmx8cm cubes

  2. 2

    Combine the white miso paste, oranges zest, mandarin juice, ginger, crushed garlic, chillies and pour over salmon and refrigerate for 2 hours

  3. 3

    Combine sesame oil, light soy sauce, rice vinegar, caster sugar, rice bran oil, roasted,and roasted sesame seeds

  4. 4

    Remove the salmon pieces from the white miso marinade and wipe off the excess before placing each piece into a baking tray lined with grease proof paper and bake for 15 minutes or until fish is firm and then plate up with rice, broad beans, coriander, nori and sesame dressing.