Make a Delicious and Wow-Worthy Salmon Fillet in Just 4 Steps

Opt for a Creative Take on Salmon
Photo: Johnny Miller

Want an easy way to wow your dinner party guests with next to no effort? Look no further than this flavor-packed salmon fillet bathed in spicy miso sauce, dreamed up by sister cooking duo Jasmine and Melissa Hemsley of the food blog Hemsley + Hemsley. “Serving a large piece of fish looks so impressive–it’s something your guests will remember,” says Jasmine. This version is roasted in the oven and paired with a citrus miso sauce, which also gives dimension to a fluffy side dish of shredded cauliflower (or broccoli). Read on for the full recipe.

Spicy Miso Salmon With Cauliflower Rice

Serves 4

Total Time 25 minutes


For the Salmon

2 tsp coconut oil
1 ½ lb wild salmon fillet (skin on)
Sea salt and black pepper
1 lemon, cut into wedges
Watercress, for garnish

For the Cauliflower Rice
1 large head cauliflower
2 scallions, finely sliced, or 1 tbsp finely sliced fresh chives
1 tsp salt
1/4 black pepper

For the Spicy Miso Sauce
1 tbsp unpasteurized miso paste (Hikari Organic, $9/17.6 oz.;, plus more to taste
4 tbsp hot water
1 tbsp lemon juice
2 tsp maple syrup
Pinch chili powder or cayenne pepper
Sea salt or tamari, to taste


1. To make the salmon: Preheat the oven to 400˚F. Brush fillet with coconut oil and season with salt and pepper; bake, skin-side down, for 10 minutes and then turn oven to broil and cook for 3-4 minutes or to desired doneness. Transfer to a serving board, and garnish with lemon wedges and watercress.

2. To make the cauliflower rice: Grate cauliflower using the coarse side of a grater, or pulse in a food processor. Add cauliflower and 2 tbsp cold water in a skillet. Increase heat to medium-high, and cover with a lid; cook until tender-crisp, about 4-minutes, stirring once halfway through. Stir in scallions, salt and pepper.

3. To make the miso sauce: Whisk together all the ingredients in a small bowl.

4. Serve sauce alongside the salmon and cauliflower rice, family style.

For more springtime recipes, pick up the April issue of InStyle, available on newsstand and for digital download now.

Related Articles