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Miso Glazed Salmon

Miso Glazed Salmon
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This Miso Glazed Salmon recipe is a quick and easy weeknight dinner that combines the rich, buttery texture of salmon with a savory-sweet umami glaze made from miso paste, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Ready in under 30 minutes, it offers a perfectly caramelized finish that’s both comforting and elegant, packed with nutrients like omega-3 fatty acids and protein. Ideal for both novice and experienced cooks, this dish is versatile and pairs beautifully with a variety of sides, making it an effortless yet impressive meal any day of the week.

Ingredients

Scale

Salmon

  • 4 skin-on salmon fillets (about 6 ounces each)

Glaze

  • 3 tablespoons miso paste (red or white)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 teaspoon sesame oil

Optional Variations and Garnishes

  • 1 teaspoon sriracha or chili flakes (for spicy kick)
  • Brown sugar or agave nectar (alternative sweeteners)
  • Chopped fresh cilantro, green onions, or shiso leaves
  • Toasted sesame seeds
  • Lime or lemon wedges

Instructions

  1. Prepare the Glaze: In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth and well combined. This umami-rich mixture will serve as the glaze for the salmon.
  2. Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag and pour half of the glaze over them. Refrigerate and let marinate for 15 to 30 minutes to absorb the flavors without curing the fish too long.
  3. Preheat the Oven or Pan: If baking, preheat your oven to 400°F (200°C). Alternatively, heat a skillet with a bit of oil over medium-high heat for pan-searing.
  4. Cook the Salmon: For baking, place the salmon fillets skin-side down on a greased baking sheet and brush generously with the remaining glaze. Bake for 10-12 minutes until the salmon flakes easily and the glaze caramelizes—optionally broil for 1-2 minutes for extra caramelization. For pan-searing, cook skin-side down first for 4-5 minutes until crispy, flip, brush with glaze, and cook for another 3-4 minutes until cooked through.
  5. Rest and Serve: Remove salmon from heat and let it rest for 2-3 minutes to redistribute juices and maintain moistness before plating. Garnish as desired and serve with your favorite sides.

Notes

  • Use the freshest salmon available for best texture and flavor.
  • Keep the skin on during cooking to help keep the fillets moist and add crispy texture.
  • Monitor the oven closely to prevent the glaze from burning; lower the heat if needed.
  • Do not marinate salmon for longer than 30 minutes to avoid curing from the miso’s saltiness.
  • For extra caramelization, finish with a quick broil in the last 1-2 minutes of baking.
  • Substitute soy sauce with tamari or coconut aminos for a gluten-free glaze.
  • Fresh ginger and garlic are preferred, but powdered versions can be used in a pinch.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.

Nutrition

Keywords: Miso glazed salmon, quick salmon recipe, healthy salmon dinner, umami salmon, easy seafood meal, weeknight dinner, gluten-free salmon

Find it online: https://lillysplate.com/miso-glazed-salmon/