Miso Honey Baked Salmon

Miso Honey Baked Salmon Topped with Seaweed Salad

Miso Honey Baked Salmon Topped with Seaweed Salad

By: Lisa Guy

Salmon is one the richest food sources of omega-3 fatty acids. These healthy fats are extremely important for optimal brain function, memory and mood, and for supporting cardiovascular health. Kelp flakes are an excellent way to add flavour and give your meals an extra nutritional boost.



Prep time

Cook time



  • 2 tbsp raw honey
  • 2 tbsp miso paste
  • 1½ tsp tamari
  • 2 wild salmon fillets
  • 2 spring onions, chopped
  • 1 small Lebanese cucumber, sliced into half moons
  • Handful fresh coriander leaves, roughly chopped
  • Small handful kelp flakes
  • Quinoa or brown rice, to serve
  • Greens for steaming


  • Preheat oven to 200°C and line a baking tray with baking paper.
  • Whisk the sauce ingredients together in a small bowl until well combined.
  • Place salmon pieces on the lined tray and brush with sauce, saving half for later.
  • Bake for 25 mins then place under the grill until the salmon starts to go golden.
  • Brush salmon with the remaining sauce and top with spring onions, cucumber, coriander and kelp flakes.
  • Serve with quinoa or brown rice and some steamed greens (broccolini and buk choy work well with this recipe).
  • Tip: Salmon is also a great choice as it is low in mercury and other heavy metals. Choose wild, sustainably sourced salmon where you can.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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