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Miso-Glazed Salmon

Nutrition Facts
Amount per Serving
  • 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. It’s incredibly delish

  • Prep time
  • Total Time
This recipe makes 4 servings
Ingredients:
  • • 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

 

Preparation:

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.

Set oven to broil. Place salmon in oven on middle rack and cook for about 8 minutes. Transfer to top rack and cook another 2 to 5 minutes to brown and crisp tops, and cook to desired doneness.

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.