This could be my new favorite way to make salmon. It’s easy to make, delicious, and bursting with amazing umami flavor.
I don’t know about you, but I get in ruts with cooking fish. Sometimes I just can’t think of ways to cook it, and I end up making it in the air fryer with a little salt and pepper.
It’s good but honestly… a little boring.
So, if you’re looking for an easy way to mix things up a bit, look no further.
This Miso Glazed Salmon is marinated in a delicious mixture of things like miso paste, soy sauce and honey. The result is an incredibly flavorful salmon that’s a little sweet, a little savory and a little umami.
If you’re not familiar with it, umami is the 5th taste, in addition to sweet, sour, salty, and bitter. It’s a savory taste that usually corresponds with the taste of glutamate, an amino acid (read more about umami here!).
The most important thing to know though is that it’s delicious.
I paired it on top of rice and roasted vegetables – it makes the perfect fall dish.
Pro tip: if you have extra marinade, use it on your veggies before roasting. They’ll come out so good.
I roasted yellow onion and acorn squash. Other delicious pairings would be zucchini, butternut squash, potatoes, broccoli or bell peppers.
Mix the marinade
In a large bowl, mix together the miso paste, honey, soy sauce, rice vinegar and sesame oil until smooth.
Coat the salmon
Add the salmon filets to the bowl. Use a spoon and mix them around as needed to coat them well in the sauce. Let marinade for 30 minutes-1 hour.
Broil the salmon
Turn the oven on to broil. Spray a baking sheet with cooking oil.
Once the oven is hot, add the salmon to the oven and bake for about 10-15 minutes, until the salmon is crispy on top and reaches an internal temperature of 145 F (thinner pieces may cook more quickly and thicker pieces may need more time).
Notes
- Miso paste: Look for miso paste in the refrigerated section of the grocery store. If your store also has an international section, it may be found there. You can often find it near tofu.
- Broiling the salmon: Make sure your oven is hot before putting the salmon in to cook. This salmon cooks with the oven on broil the whole time, so a hot oven to start is key. Thicker pieces may need more cook time, while thinner pieces may cook more quickly. The best way to tell if your salmon is done is by inserting a food thermometer into the center to make sure it reaches an internal temperature of 145 F.
- Storage: Store cooked salmon in an airtight container for 3-4 days.
Ingredients
- 3 tablespoons miso paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 lb salmon filet cut into 4 pieces
Instructions
- In a large bowl, mix together the miso paste, honey, soy sauce, rice vinegar and sesame oil until smooth.
- Add the salmon filets to the bowl. Use a spoon and mix them around as needed to coat them well in the sauce. Let marinade for 30 minutes-1 hour.
- Turn the oven on to broil. Spray a baking sheet with cooking oil.
- Once the oven is hot, add the salmon to the oven and bake for about 10-15 minutes, until the salmon is crispy on top and reaches an internal temperature of 145 F (thinner pieces may cook more quickly and thicker pieces may need more time).
