Miso-Glazed Salmon

Miso-Glazed Salmon

Serves: 4
Prep time: 10 minutes (plus 30 minutes marinating)
Cook time: 12–15 minutes

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Ingredients

• 1–2 lbs salmon fillets (skin on or off)

• Salt and pepper, to taste

Miso Mixture (for both marinade and dressing)

• 2 tbsp white miso paste

• 1 tbsp soy sauce or tamari

• 1 tbsp mirin (or 1 tsp honey + 2 tsp rice vinegar)

• 1 tbsp sesame oil

• 2 tbsp neutral oil (like canola or grapeseed)

• 1 tbsp lime juice

• 1/2 tsp grated fresh ginger

• 1 tsp sugar 

• Add a little water if needed

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Directions

1. Make the Miso Mixture:
   In a small bowl, whisk together all the miso mixture ingredients until smooth and well combined. Divide the mixture in half—reserve one half for drizzling later, and use the other half to marinate the salmon.

2. Marinate the Salmon:
   Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the miso mixture over the salmon, coating evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

3. Cook the Salmon:

   • Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place the salmon fillets skin-side down and bake for 12–15 minutes, or until the salmon flakes easily with a fork and is just cooked through. Broil for the last 1–2 minutes for extra caramelization, if desired.

   • Pan-Sear Method: Heat a nonstick or cast iron skillet over medium-high heat. Add a little oil and place salmon skin-side down. Cook for 3–4 minutes, then flip and cook another 3–5 minutes, until the glaze is golden and the salmon is just cooked through.

4. Serve:
   Drizzle the reserved miso mixture over the cooked salmon. Serve with roasted broccoli and your choice of steamed rice or crispy potatoes.