Description
Honey-sweet miso glaze gives this salmon a fantastic caramelized crust. Minimal prep for a delicious weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) salmon fillet, skinless
- 3 cloves garlic, pressed
- 1 1/2 tsp fresh ginger, grated
- 1 tsp miso paste
- 6 Tbsp honey
- 4 Tbsp soy sauce
Instructions
- Prepare the Marinade: Whisk together soy sauce, honey, miso paste, ginger, and garlic in a bowl until well combined.
- Marinate the Salmon: Place the salmon filet in a Ziplock bag, pour the marinade over it, seal the bag, and ensure the filet is well coated. Refrigerate for at least 30 minutes, preferably overnight.
- Prepare for Cooking: Preheat the oven to 350°F (180°C). Create a boat out of aluminum foil or line a baking pan with foil.
- Sear the Salmon: Heat a heavy pan with a small amount of peanut oil over high heat. Sear the top of the salmon for 30 seconds to 1 minute until a crust forms.
- Bake the Salmon: Transfer the seared salmon to the aluminum foil, crust side up. Bake in the preheated oven at 350°F (180°C) for 15-20 minutes, basting with sauce halfway through.
- Reduce the Sauce: Pour the remaining marinade into a saucepan. Bring to a boil over medium-high heat, then simmer for about 5 minutes until the sauce is reduced.
Notes
- For a richer flavor, use white miso paste instead of regular miso.
- To prevent the salmon from sticking, ensure your pan is very hot before searing.
- Leftover salmon and sauce can be stored separately in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Marinating Time: 30 mins
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100