Turn the ordinary into extraordinary with this must try recipe.
After living in Washington state for a time, salmon has become a staple of mine and I absolutely fell in love with this delicious fish. Wild salmon was caught early in the morning and delivered to Pike Place Market daily, where I had a myriad of fresh choices, I was truly spoiled. This amazing fish was in every market and every restaurant and each one had their own special way of preparing it and they were all delicious! However, out of the countless ways I have eaten this delicate yet full body fish this miso glazed salmon recipe stands out as a clear favorite of mine.
Salmon has a succulent vibrant pink flesh that cooks up tender, flaky and moist. It’s subtle taste lends itself to almost any seasoning you can throw at it yet still remains the star of the dish. I love that this miso glazed salmon is sweet and savory and full of deliciousness. The miso adds a unique umami flavor that some have called “a must try” and “insanely good”. The caramelization from the sauce brings out a punch of flavor that marries divinely with the subtle flavors of the salmon, but doesn’t overpower the natural taste of the fish. This is one recipe that is a must try for all salmon lovers.
One healthy plate of food
Fish in general is very healthy for you and our miso glazed salmon recipe is no different. The fish itself is loaded with heart healthy omega 3 fatty acids, calcium, iron and potassium. Then take into account the probiotics the miso adds and you have one tasty and nutritious plate, one even the most fish skeptical person will love.
Pairing the fish with your favorite veggies and a healthy starch make this meal a regular plethora of healthy ingredients, loaded with vitamins and minerals. In fact one serving of salmon provides 20% of your daily recommended vitamins B3, B5, B6, B12, vitamin D, vitamin E and selenium. Wow, talk about good for you, taking your vitamins never tasted so good.
FAQs & Tips
How to Make Ahead and Store?
Simply prepare the fish as directed in the recipe, then cool and place in an airtight container. You can store the fish in the refrigerator for up to three days. When you are ready to eat it place the fish in a 350º oven for about 10 minutes or until the fish is 130º. Alternatively you can flake it and eat it cold in salads and sandwiches or even make salmon cakes.
What if I don’t have rice vinegar?
No sweat, another great vinegar to use is apple cider vinegar or even a red wine vinegar. Just make sure you taste your marinade to adjust the seasonings as rice vinegar has a milder and slightly sweeter flavor.
Serving Suggestions
Now that you have your delicious miso glazed salmon recipe you are going to need to add a side of two. You can continue with the Asian flair pairing it with edamame, miso soup, fried rice or even a fish ramen. Your classic veggies pair incredibly well also, roasted squashes like butternut and yellow squash work wonderfully. Mashed or roasted potatoes are always a good choice along white rice. If you would like a little extra variety with your rice why not choose a brown or wild variety.
The good news is that this recipe hold up very well with almost any side you pair it with, these Fondant Potatoes are a real treat and so is this Grilled Corn Salad with Fresh Herbs. Our healthy Brussels Sprouts Recipe has earthy notes that make it seam like it was meant for this dish. Don’t be shy open up that fridge and let you palate come to life.
Miso-Glazed Salmon
Ingredients
- 2 pounds salmon fillets 4 fillets
- Salt and pepper to taste
- 1/4 cup miso paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Season the salmon fillets with salt and pepper on both sides.
- Whisk together miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl until smooth. Set aside 1 tablespoon of the mixture for glazing later.
- Place the salmon in a dish and pour the miso mixture over the fillets. Cover and let marinate in the refrigerator for 1 to 3 hours.
- Preheat your oven to 375°F. Place the marinated salmon fillets on a baking sheet lined with parchment paper and discard the leftover marinade.
- Bake the salmon in the preheated oven for 12 to 15 minutes. The salmon should be nearly cooked through and opaque.
- Brush the tops of the salmon fillets with the reserved tablespoon of miso glaze and broil on high for 1 to 2 minutes until caramelized.
- Garnish with chopped green onions and sesame seeds before serving.
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