Miso is the elegant Japanese term for fermented soybean paste. When mixed with honey and spices and cooked it creates a unique but gentle flavor.

Serves: 4


  • 1 pound salmon fillet
  • 1 cup chestnuts, cooked
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup silan date honey
  • 2 tablespoons miso paste
  • 2 tablespoons water
  • 1 teaspoon pink Himalayan salt


  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
  2. Mix all the ingredients except the salmon and pour onto the pan.
  3. Bake for 10 minutes, mixing once.
  4. Remove from oven and add the salmon face side down, gently rubbing it into the sauce on the parchment paper. Bake for 23 minutes.
  5. Remove from oven and serve hot, warm, room temperature or cold. Don’t reheat it will get dried out!

Notes and Tips:

Miso paste with kosher certification can be found in most health food stores, Asian stores, or in most supermarkets in the Asian section.