Marinated in a very slightly sweet/savory miso sauce, this miso-lemon baked steelhead trout (or salmon works too!) is succulent and tender. The recipe has only 5 ingredients, all naturally gluten-free. The baked steelhead’s sweetness balances the tangy flavors of the miso, vinegar, and lemon.
2.25 pounds steelhead, cut into fillets.
½ cup organic miso (Hikari brand) (if trying this recipe for the first time, use ⅓ cup)
2 teaspoons brown sugar or coconut sugar
2 tablespoons rice vinegar
1 tablespoon mirin (or 1 more tablespoon rice vinegar)
½ lemon, to squeeze over the fish
- Place the steelhead fillets, skin side down, onto parchment paper on a rimmed baking sheet.
- Mix the miso, brown sugar, vinegar and mirin together in a small bowl.
- Spread evenly over the fillets (I use a flexible spatula).
- Let marinate at least ½ hour and as long as 8 hours. If you marinate for the shorter time, leave the fish at room temperature. If you marinate for longer than 30 minutes, you will need to refrigerate the fish, but remove it from the refrigerator about 30 minutes before baking so that it comes to room temperature.
- Preheat oven to 350 degrees F about ten minutes before you plan to bake the fish.
- Bake Steelhead for 18 minutes.
- Allow to cool for 5 minutes.
- Drizzle lemon juice over the fillets.
- Serve with rice and a light salad, like my Tangy Ginger-Almond Asian Slaw
A note about miso marinades. If you are not sure if you like miso, start with 1/3 cup for this amount of fish. We like the taste a lot but too much can taste very strong.
This recipe works best for baking for a relatively short time so that the sugar mixed with the miso doesn’t burn. If you plan to grill your fish, brush off most of the miso mixture after marinating.
Keywords: steelhead trout, baked fish, marinated fish, Japanese cooking, fish dinners, probiotics, high omega-3's, gluten-free, dairy-free