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One Pot Miso Salmon

One Pot Miso Salmon

Course Dinner
Cuisine Japanese
Keyword cabbage, miso, mushrooms, salmon
Total Time 20 minutes
Servings 2 people


  • 200 g mushrooms
  • 1/4 medium cabbage approx 500g / 1lb
  • 1/4 cup white miso paste 60g / 2oz
  • 1/2 cup water
  • 2 salmon fillets
  • 2 green onions scallions or chives
  • 2 tablespoons roast pine nuts or sesame seeds


  1. Slice mushrooms into 3 or 4 slices lengthwise and place in the base of a large saucepan. Slice cabbage into ribbons about 1cm (1/2in) thick and make a layer of cabbage. Top with salmon, skin side up if it has skin.
  2. Mix miso paste and 1/2 cup water in a small bowl. Drizzle over the salmon and veg.
  3. Place the saucepan on a medium high heat. Leave uncovered until it starts to boil.
  4. When you can hear the liquid bubbling, cover. Reduce the heat to medium and simmer for 10 minutes.
  5. While the salmon is cooking, finely slice green onion or chop chives.
  6. Check after the 10 minutes. If the salmon is cooked (cut into the thickest piece and have a peek - you're looking for it to be pale pink and no longer translucent). Also check that the cabbage is no longer super crunchy.
  7. If it needs longer cover and simmer for another 5 minutes or so.
  8. Check again and repeat until you're happy with the salmon and cabbage. Divide the veg between two shallow bowls. Top with salmon either whole fillets or break into chunks.
  9. Pour over the gorgeous miso sauce. Sprinkle over green onion (or chives) and pine nuts or sesame seeds.

Recipe Video