Koji Salmon and greens

Koji-glazed salmon with sesame greens

  • serves 2
  • Easy

This easy salmon recipe uses koji as a marinade for its glorious umami flavours. Serve with some stir-fried bok choy garnished with a generous sprinkle of sesame seeds for a healthy midweek meal


You probably won’t have heard of it, but if you like soy sauce, miso or sake, you will have already eaten koji, a natural umami-packed seasoning made of rice fermented with special mould spores, it’s a key component in Japanese cooking, and it’s claimed that it can help strengthen the immune system. You can buy pouches of shio koji – now something of a trend – easily online and in Asian and Japanese grocers.



  • salmon fillets 2
  • shio koji 2 tbsp
  • bok choy 1 pack
  • sesame oil to drizzle
  • sesame seeds a sprinkle to serve


  • Step 1

    Put 2 salmon fillets in a shallow baking dish. Spoon over 2 tbsp of shio koji and leave for 15 minutes.

  • Step 2

    Meanwhile, stir-fry a pack of bok choy until tender and heat the grill to high.

  • Step 3

    Grill the salmon for 5 minutes then rest for 3 minutes.

  • Step 4

    Dress the bok choy with sesame oil and sit on warm plates. Top with the salmon and a sprinkling of sesame seeds.