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+ servings
5 from 2 votes
Baked Miso Salmon with Ponzu + Lentils
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This baked miso salmon recipe with ponzu sauce and lentils is quick and easy to make, plus super healthy! Gluten free and full of delicious Asian flavor.
Course: Main Course
Cuisine: Japanese
Keyword: asian salmon recipe, baked miso salmon, easy miso salmon, healthy baked salmon, ponzu salmon
Servings: 2
Calories: 328 kcal
Author: Kate Kordsmeier | rootandrevel.com
  • 1 tablespoon melted ghee (I recommend 4th & Heart original flavor)
  • 1 tablespoon organic white miso I recommend Miso Master
  • 1 tablespoon hot water
  • 2 tablespoons Ponzu sauce I recommend Wan Ja Shan Organic
  • 1 tablespoon organic tamari (gluten-free soy sauce)
  • 1 tablespoon mirin (Japanese rice wine)
  • 1 tablespoon raw unfiltered honey
  • 2 4-ounce wild-caught salmon filets
  • 1 cup sprouted lentils I recommend TruRoots
  • Optional garnish: chopped scallions lime juice
  1. In a medium glass bowl, combine the first 7 ingredients (ghee through honey) and whisk to combine. Pour half the marinade over the salmon filets, brushing to evenly distribute.
  2. Broil salmon for 10 minutes, or until medium-rare, brushing with some of the reserved marinade halfway through. Meanwhile, cook lentils according to package instructions.
  3. Once lentils are cooked and drained, toss with the remaining marinade. Evenly distribute among two plates, and top each with a cooked salmon filet. Garnish with scallions and lime juice. Serve and enjoy!