Salmon will taste the best ever if 1 simple ingredient is added

Salmon can be made to taste better by using one ingredient you probably haven't thought of. Salmon is a delicious dinner time favourite for Brits across the country and it is a relatively quick and easy dinner to make. By simply placing it in the oven, it comes out flaky and tasty. But there are many ways to elevate your baked salmon when cooking at home. One cook has shared her go-to ingredient for salmon that she never skips.

Myo Quinn from Simply Recipes said that this ingredient is her "secret weapon" when it comes to baking salmon, describing the immense flavour it brings to a relatively simple dish. "It's salty, earthy, and funky, which translates to flavor, flavor, and more flavor without overwhelming the fish or the other ingredients," she says. Quinn's secret ingredient for making delicious salmon in the oven is shiro (white) miso. This is normally used in Japanese cuisine, but Brits should consider having it in their kitchen cupboards as it can add amazing flavour to many dishes.

White miso is a paste made from fermented soybeans. It is known for having a slightly sweet umami flavour and is most notably used to make miso soup, something that is a staple on the menus of many Japanese restaurants.

Howevr, it is also a great addition for salmon. It is normally available in three types; white, red and yellow. But white miso is the go-to for Quinn when baking salmon. She uses it to make a glaze for her salmon that goes on before it is placed in the oven.

To make this glaze, she uses two tablespoons of white miso, two tablespoons of maple syrup or agave syrup, two tablespoons of low-sodium soy sauce, one or two cloves of grated garlic, and a 1/4 teaspoon of ground black pepper. She lets the salmon marinate for 10 to 15 minutes while the oven preheats to around 220 °C.

Simply combine the ingredients in a small bowl and spoon it over the salmon. Then, you bake your salmon which can be done in the oven or even in the air fryer.

The salmon takes around 15 minutes to cook. When it is flakey and piping hot throughout, you know its done. Additionally, she says to take your fish out of the fridge and let it get to room temperature to get rid of some of the chill. This will make sure that it cooks quicker and evenly throughout.

Plus, you should leave the skin on the salmon because it acts as a barrier between the fish and the baking sheet, making sure you don't lose any of the flavour.