Annabel Langbein’s Miso-Glazed Fish

15 mins




4 boneless, skinless salmon or white fish fillet pieces

2 tsp black and/or toasted white sesame seeds (to garnish)

chopped chives, to garnish (optional)



2 tbsp mirin

1 tbsp miso, preferably white miso or instant sachets

1 tbsp sugar

2 tsp soy sauce

1 tsp finely grated fresh ginger

Ingredients provided by:


To make the Miso Glaze, mix together all ingredients until the miso is evenly incorporated.

Preheat oven to 220°C fanbake and line a large, shallow oven dish with baking paper for easy clean-up.

Arrange salmon pieces in a single layer in the prepared oven dish and spread Miso Glaze over the top. Roast until salmon is just cooked through and glaze is just starting to caramelise (about 8 minutes). It should give when gently pressed. Serve immediately, garnished with sesame seeds and chives, if using. 

Just one of 650 great recipes in Annabel’s new book ESSENTIAL Annabel Langbein (Annabel Langbein Media, $65), available now at all good bookstores. Find out more at

Wine match: 2016 Waipara Hills Wapara Valley Pinot Gris

Aromas: Crisp red apple, quince and a hint of nougat.

Palate: Flavours of apple, pear and nougat with a touch of ginger and crisp acidity.

The aromatic flavours of the Waipara Hills Pinot Gris will work well with the miso glaze and richly textured salmon.