Wasabi Salmon with Miso-Sesame Sauce

This image courtesy of Jonathan Kantor Studio

On a recent trip to Japan, a neighborhood restaurant served me pan-fried sardines with miso-sesame sauce, garnished with cherry blossoms. Since it is not always easy to find fresh sardines or cherry blossoms, I made my own version with salmon and colorful flowers from my garden. Wasabi is available in Asian grocery stores and natural food stores.


Cooking MethodBaking



Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Kosher, Lactose-free, Peanut Free, Tree Nut Free



  • 1½ tablespoons red miso paste
  • ¼ cup soy milk
  • 1½ tablespoons toasted sesame seeds
  • 1½ tablespoons minced fresh ginger
  • 1 teaspoon cayenne pepper
  • ¼ cup sake
  • 2 tablespoons tamari
  • 2 tablespoons wasabi paste or powder
  • 4 (4-ounce) salmon fillets
  • Edible fresh flowers, rinsed, to garnish


  1. In a small bowl. combine miso paste, soy milk, and sesame seeds. Stir until miso is completely dissolved. Set aside.

  2. Combine ginger, cayenne pepper, sake, tamari, and wasabi in a large zippered plastic bag. Blend well. Add salmon, seal bag, and toss to coat. Marinate in refrigerator for 1 hour.

  3. Preheat oven to 400°F. Place salmon on a greased baking sheet, discarding marinade. Bake until fish flakes easily with a fork, about 13 minutes. Remove salmon from oven and transfer to a warm serving plate. Drizzle miso-sesame sauce over fillets. Garnish with flowers. Serve warm with cooked grains of your choice.


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