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Miso Salmon with Sesame Red Cabbage! A tasty and healthy dinner! See more at nutritionistmeetschef.com
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4.5 from 2 votes

Miso Salmon with Sesame Red Cabbage

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 2


Miso Salmon

  • 300 g salmon two salmon fillets 150 g each
  • 2 tbsp white miso
  • 2 tbsp rice wine vinegar
  • 1 tbsp light soy sauce or tamari for GF
  • 1 tbsp honey

Sesame Cabbage

  • 150 g cabbage shredded.
  • 1.5 tbsp sesame oil
  • 1.5 tbsp rice wine vinegar
  • 0.5 light soy sauce tamari for GF
  • 0.5 tbsp honey


  • Sesame seeds
  • Coriander Cilantro
  • Spring onions Scallions


  • Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
  • Place salmon in a plastic bag and pour marinate over it. Leave to marinate minimum 1 hour or overnight.
  • When you choose to cook the salmon, preheat the oven to 200°C / 392°F. Cook the salmon for 8-10 minutes, or until flakey.*
  • Take out and leave to rest for 5 minutes.

Sesame Cabbage

  • Combine sesame oil, rice wine vinegar, soy sauce and honey in a bowl. Whisk until combined. Pour over the shredded cabbage and mix.
  • Serve cabbage salad with salmon and sprinkle a few sesame seeds and fresh coriander before serving.


*Personally I like my salmon to be pink in the middle so I usually cook a salmon size like this for 8 minutes and or when it's reached an inner temperature of 48°C (120°F). If you want it more cooked, leave it in for a minute or two longer or until it's cooked to your liking.