This is my mother's recipe since long ago.I didn't use that much butter, but if you want a richer flavour, you can add more.I wanted to eat salmon with miso flavour, so I didn't use salt and pepper. Recipe by Nayuho

I love the combination of salmon, miso and butter. I simmered with potatoes, and it was amazing.Lightly frying the salmon makes it absorb the flavour better and it's delicious. Recipe by Piyoppi

My wife is from Nagoya, Japan and she loves miso everything so one night i decided to make this miso salmon and it was so good. This is why i am sharing it with all of you.

I created this recipe because I wanted to eat foil-baked salmon which I used to eat at my parents' house.There aren't a lot of special tricks involved.This is an easy, delicious, and lazy dish. Recipe by Ryoutanchan

I wanted to make another recipe using salmon and potatoes. I thought the potatoes with miso and mayonnaise would be tasty.Set the grill at the medium heat.Add some red chilli powder or yuzu-kosho if you like. Recipe by Ryuuchan mama

In our family, we always make this when fall salmon is in the stores with lots of vegetables. The sweet and salty miso sauce and vegetables really go well with rice.The vegetables will wilt in the oven, so pile up a lot of vegetables and it will be just right.Several kinds of mushrooms are in season during the fall, so a chanchan-yaki with lots of mushrooms is nice too. For 4 servings. Recipe by Yasha

I tried making this after wondering what the salted salmon that I usually eat would taste like with a sweeter flavour.※Please use salted salmon, not fresh salmon.※While it's in the refrigerator, rub the salmon through the top of the bag once or twice to distribute the seasoning evenly. Recipe by Raby

In the Sanuki region (in Kagawa prefecture) miso is a must in oden (fish cake stew)! When I had some miso left over from making oden, I tried adding it to foil-wrapped salmon, and the result was surprisingly creamy and delicious. Since then it's become a firm family favorite!It's also delicious if you add some ground sesame seeds to the miso.You can use melting or non-melting type sliced cheese. The non-melting type has a stronger flavor, which I prefer. It will still melt though. You don't need to oil the foil or the frying pan.The mixed miso will be sweeter with white miso, but if you don't have it just use the miso you have on hand and adjust the sweetness with sugar. Recipe by Blue poppy

I often cook foil-baked salmon with butter and lemon. It was so yummy when I tried it with my favourite miso and mayonnaise. I recommend autumn salmon.Remember to wrap the foil tightly so that it does not leak. For 4 servings. Recipe by Yumimaron

I got tired of just plain old salted fried salmon, so I thought this up!Try adding carrots, cabbage or whatever vegetables you have in your refrigerator! These are pretty big, so I cook them in a regular oven instead of a toaster oven, but you can use a toaster oven too if they fit inside! For 2 people. Recipe by Pu-kosan

I love cheese, so I always add it to chanchan-yaki.If the cheese clumps up in the salmon packet, microwave the salmon for 4 minutes, take it out, top with the cheese and microwave for another 4 minutes. The cheese will melt nicely on the salmon this way. For 2 servings. Recipe by Miyu mama

I got this recipe from old Feel Good Food magazine. Here is their notes : "This simple salmon recipe is served with spring onion and sesame dressing. One of the simplest ways to cook and serve salmon – bamboo steamers are ideal for this recipe. The salmon can be wrapped a day in advance and left in the fridge."