Leatherwood honey and miso glazed Tassal Salmon

Tasmania with its fertile soil, clean oceans and pristine rivers, produces some of the world's finest ingredients, making it a food lover's heaven. My miso glazed salmon recipe uses just a handful of these stunning ingredients to create a quick, nutritious and most importantly delicious dinner. Salmon is so versatile, it's a fish that's perfect from light fresh recipes such as sashimi, ceviche and poke, yet can handle and stand up to more robust action packed flavours like my miso glaze.

  • 45 minsCooks in 45 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Preheat your oven to 200°C.

Step 2

In a bowl, mix together miso paste, honey, soy sauce and mirin until combined, brush over your Tassal Salmon and let marinate for at least 2 hours (ideally overnight).

Step 3

Separate the skins from the salmon once marinated and set aside to cook at the end.

Step 4

Combine black and white sesame seeds together in a bowl and once your salmon has marinated, roll your salmon in the sesame then place on a baking tray. Bake for 20 minutes until tender.

Step 5

In a heavy based pan on a medium heat, add butter & olive oil, add your shallots, chilli and ginger and cook until golden and crunchy. Now add your kale and cook for 5 minutes until wilted, deglaze with orange juice, soy sauce and sesame oil then fold in fresh shallots and coriander.

Step 6

Remove greens from pan, turn up to medium-high temperature and add more olive oil to pan. Cook salmon skins until crispy on both sides.

Step 7

Place oven baked salmon on cooked greens and top with crispy skin. Serve hot.


300g Tassal Tassie Fresh Salmon Fillets, skin on 

¼ cup miso paste (meru miso)

¼  cup honey (Tasmanian leatherwood honey)

2 tbsp mirin seasoning

2 tbsp soy sauce

½ cup white sesame seeds

½ cup black sesame seeds

50g butter 

1 tbsp olive oil 

2 shallots, sliced fine 

1cm ginger, peeled and sliced into matchsticks 

1 bunch kale, shredded 

1 chilli 

1 bunch green shallots

1 bunch coriander 

2 tbsp soy sauce 

Juice from 1 orange 

1 tsp sesame oil

Recipe credit – Guy Turland