Miso-glazed Salmon with Okonomiyaki Toppings

, from Issue #106. November, 2022
Photography by Josh Griggs.
Miso-glazed Salmon with Okonomiyaki Toppings

Sweet, savoury and deeply flavourful, with a riot of tasty toppings – it’s a showstopper!

Serves: 8-10


2 tablespoons each white miso paste and maple syrup
2 teaspoons each mirin and soy sauce

1.5-kilogram (approx.) side of salmon, skin on, pin-boned
any combination of: togarashi, seaweed seasoning, finely sliced spring onions, pickled ginger, toasted black or white sesame seeds
wasabi Kewpie mayonnaise

EQUIPMENT: Line a large oven tray with baking paper.


Preheat the oven to 200°C fan bake.

GLAZE: Whisk all the ingredients together until smooth.

to cook and serve: Place the salmon skin side down on the tray and brush with the glaze. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it.

Set aside to cool and serve at room temperature, or refrigerate until half an hour before serving.

When ready to serve, transfer to a serving platter and garnish with your chosen toppings. Serve with a bowl of wasabi Kewpie mayo alongside.