- Calories: 270
- Protein: 37 g
- Total Fat: 10 g
- Unsaturated Fat: 8 g
- Saturated Fat: 2 g
- Cholesterol: 75 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Total Sugar: 4 g
- Natural Sugar: 1 g
- Added Sugar: 3 g
- Sodium: 380 mg
Salmon is a simple yet elegant and nutrient-packed seafood option. I dress up the super swimmer with a flavorful miso glaze that takes just minutes to whip up—it serves double duty as both the marinade and the delectable dressing that finishes off the dish. It’s quick enough to make for a speedy weeknight supper but fancy enough to serve for a special get-together. For grilling directions, see my note at the bottom of recipe.
- Prep time
- Total Time
- • ¼ cup miso paste, white/yellow variety
- • ¼ cup rice vinegar
- • 2 tablespoons sweetener of choice: honey, maple syrup or brown sugar
- • 2 tablespoons reduced-sodium soy sauce
- • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- • 1 tablespoon fresh grated ginger root (or 1 teaspoon ginger powder)
- • 4 wild salmon filets, about 6 ounces each
- • Optional: 1 bunch sliced scallions
To make the miso sauce: In a small bowl, whisk together miso, vinegar, sweetener of choice (honey, maple syrup or brown sugar), soy sauce, garlic and ginger until completely smooth. Set aside.
To prepare the salmon: Liberally mist a baking sheet with oil spray and set aside. Pat salmon filets dry, then place on the baking sheet skin side down and brush each with about 2 tablespoons miso sauce. Allow them to marinate for about 30 minutes.
Preheat oven to 425˚ and position a rack to the top spot. Roast salmon in the oven on the top rack for about 10 to 15 minutes. Set oven to broil and finish under the broiler for a few minutes to crisp the tops, if you’d like them more well done. (A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)
Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down. Cook for 5 to 8 minutes, depending on the thickness. Use a wide spatula to carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness. (Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.) Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.
Transfer to a serving dish, brush each filet with additional miso sauce (using a clean brush or fresh spoon) and sprinkle on optional chopped scallions, if desired.
Try my Lemon-Herb Roast Salmon.