Miso-Glazed Salmon
Miso-glazed salmon is a recipe that combines the strong flavour of the salmon with the sweet and salty notes from the miso.
Miso is usually made from fermented soybeans. Although it sounds strange, miso is quite the versatile ingredient.
It’s savoury and salty taste goes well in salad dressings, marinades, soups and works as a stir-fry sauce.
Miso and salmon are both rich in protein and nutrients. This miso-glazed salmon recipe combines them together to make a healthy and delicious meal.
Enough talk! Let’s get started on the recipe.
Miso-Glazed Salmon Recipe
Servings: 4
Prep Time: 35 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tbsp unseasoned rice vinegar
- 3 tbsp soy sauce
- 2 stocks of green onions
- 1-inch know of fresh ginger
- 2 tsp sesame oil
- 2 tsp vegetable oil
- 4 salmon fillets, 6 to 8 ounces each
- Salt and freshly ground pepper
- 1 tsp cornstarch
- 1 tbsp toasted sesame seeds
Instructions:
Cooking the Salmon
- Peel the skin from the ginger and grate it into a fine paste-like texture. You should have about 1 ½ tablespoon of grated ginger.
- After, clean the green onion and remove the ends. Then chop it into small thin pieces about ⅛ inches in width. Save a small portion of the green onion for garnish later.
- In a small bowl, whisk together the miso, mirin, rice vinegar, soy sauce, chopped green onions, grated ginger and sesame oil. Whisk until the mixture becomes smooth.
- Clean the salmon fillets if you haven’t already. Removing the skin is optional but it is recommended to leave it on. Dry off the fillets with some paper towels.
- Put the salmon fillets into a small baking dish and cover them with the marinade. Turn the fillets over a few times to coat them entirely.
- Cover the baking dish and let the fillets marinate for 30 minutes in the fridge while turning them occasionally.
- While waiting for the salmon fillets to finish marinating, preheat some vegetable oil on a skillet over high heat.
- Remove the salmon fillets from the marinade and season with salt and pepper. Save the marinade for later.
- Once the oil is hot, place the fillets one at a time with the salmon skin-side down. Let it cook until the skin is golden and crisp, about 3-4 minutes. Then flip the fillets over and cook for an additional 3-4 minutes. If the salmon fillets are not cooked through, leave it on the pan while continuing to flip until it is.
- You can also bake the salmon if you do not wish to pan-sear it. Preheat the oven to 425°F and bake the salmon for 15-20 minutes, without flipping, or until it is cooked through.
Making the Sauce
- Mix the cornstarch with 1-2 spoonfuls of water until the cornstarch is fully dissolved.
- Pour the remaining marinade into the pan and bring it to a simmer. Add in the cornstarch mixture in and stir it into the marinade. Let the sauce boil for 2-3 minutes or until it becomes thicker.
- Drizzle the cooked salmon fillets with the sauce and garnish with the toasted sesame seeds and green onion. This miso-glazed salmon recipe is best served with rice. Enjoy!
Note: The sauce also goes well on top of the rice!
