Miso-glazed salmon with spinach and mushrooms

Total time: 3hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 367 Kcal, 27g Protein, 3g Carbohydrates, 27g Fat


  • Miso glaze
  • 2 tsp miso paste
  • 2 tsp soy sauce
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp sesame oil
  • 500 g salmon fillet (organic)
  • Spinach and mushrooms
  • 200 g baby spinach
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • aluminium grill tray
  • 1 tbsp thyme, finely chopped
  • 1 tbsp sage, finely chopped
  • 250 g brown mushrooms
  • Salmon
  • a little olive oil
  • 1 garlic, halved crosswise
  • 1 cedar grilling plank, soaked in water for approx. 12 hrs., drained

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  • Miso glaze

    Mix the miso paste with all the other ingredients up to and including the honey. Coat the salmon with half of the glaze, cover and marinate in the fridge for approx. 2 hrs. Set aside the remainder of the glaze.
  • Spinach and mushrooms

    Mix the spinach with the oil and salt, transfer to the grill tray. Mix the oil with the thyme, sage and salt, add the mushrooms and mix well.
  • Salmon

    Place the salmon on the grilling plank. Brush the cut surface of the garlic with oil. Place the grilling plank with the salmon on the grill rack, place the garlic (cut side down) and the grill tray containing the spinach and mushrooms alongside.
  • To grill

    Charcoal/gas/electric grill: Cover and grill the salmon, garlic, spinach and mushrooms over/on a low heat (approx. 150°C), for approx. 10 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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