Before our recent trip to Alaska (the primary global source for wild-caught salmon), we dined on some honey and miso glazed salmon. We had high expectations for this recipe and expected our trip to be filled with wonderful salmon dishes, as well. We were not disappointed on either count. There were many new and varied salmon meals to partake of on our Alaska vacation. (I’ll be sharing one of our favorite salmon recipes from the trip in a future blog post.)
This glazed salmon has a wonderful balance of sweet and salty, that is both rich and bright. The glaze of miso, rice vinegar, honey, and sesame oil provides a savory-sweet umami flavor profile. It’s another perfectly easy meal that works well in our Summer dining rotation.
Honey Miso Glazed Salmon
Honey Miso Glazed Salmon (adapted from today.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Marinate Time: 10 minutes, Cook Time: 25 minutes, Cool Time: 5 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons white or yellow miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon roasted sesame oil + additional for oiling the baking dish
- 4 salmon fillets, about 6 ounces each and 1-inch thick
- 1 tablespoon toasted sesame seeds
- 2 scallions, trimmed and thinly sliced on a diagonal
Directions:
Preheat the oven to 350ºF. Lightly grease a 9-by-13-inch baking dish with some sesame oil. Set the dish aside.
In a small bowl, whisk together the miso paste, rice vinegar, honey, and sesame oil.
Whisk together the ingredients for the miso glaze.
Place the salmon fillets skin-side down in the prepared baking dish and brush them with about half of the miso glaze. Let the salmon marinate for 10 minutes or refrigerate for up to 1 hour.
Brush the fillets with half of the glaze then refrigerate for at least 10 minutes.
Brush the fillets with the remaining glaze, then bake the fish for 20 to 22 minutes, until the fillets reach an internal temperature of 135ºF at their thickest part.
Brush the fillets with the remaining glaze then bake them.
While the fish cooks, toast the sesame seeds in a dry skillet for 1 -2 minutes, until they start to turn golden brown, shaking the pan periodically as they toast.
Toast the sesame seeds.
Let the fillets cool for 5 minutes, then sprinkle them with the sesame seeds and scallions. Serve.
Sprinkle the fillets with the sesame seeds and scallions before serving.
We never tire of eating wild-caught salmon! ~Linda
Honey Miso Glazed Salmon (adapted from today.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Marinate Time: 10 minutes, Cook Time: 25 minutes, Cool Time: 5 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons white or yellow miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon roasted sesame oil + additional for oiling the baking dish
- 4 salmon fillets, about 6 ounces each and 1-inch thick
- 1 tablespoon toasted sesame seeds
- 2 scallions, trimmed and thinly sliced on a diagonal
Directions:
Preheat the oven to 350ºF. Lightly grease a 9-by-13-inch baking dish with some sesame oil. Set the dish aside.
In a small bowl, whisk together the miso paste, rice vinegar, honey, and sesame oil.
Place the salmon fillets skin-side down in the prepared baking dish and brush them with about half of the miso glaze. Let the salmon marinate for 10 minutes or refrigerate for up to 1 hour. Brush the fillets with the remaining glaze, then bake the fish for 20 to 22 minutes, until the fillets reach an internal temperature of 135ºF at their thickest part.
While the fish cooks, toast the sesame seeds in a dry skillet for 1 -2 minutes, until they start to turn golden brown, shaking the pan periodically as they toast.
Let the fillets cool for 5 minutes, then sprinkle them with the sesame seeds and scallions and serve.