Silken Miso Ginger Glazed Salmon
Silken Miso Ginger Glazed Salmon — a dish that’s rich in umami, slightly sweet, and silky in texture, perfect for a healthy weeknight meal or elegant dinner.
⌚Total time
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Servings: 2
Ingredients:
2 salmon fillets (skin-on or skinless, 5–6 oz each)
1 tbsp white miso paste
1 tbsp honey or maple syrup
1 tbsp soy sauce or tamari (low-sodium if preferred)
1 tsp sesame oil
1 tbsp rice vinegar or lime juice
1 tsp freshly grated ginger
1 clove garlic, finely minced
1 tsp olive oil (for searing or baking)
Optional garnish: sesame seeds, green onions, lime wedges
Notes & Tips:
Miso type: White miso is mellow and slightly sweet — perfect for glazes.
Salmon tip: Bring salmon to room temperature before cooking for even doneness.
No stovetop: Bake at 400°F (200°C) for 12–14 minutes instead.
Instructions:
1. Prepare the Glaze:
In a small bowl, whisk together miso paste, honey/maple syrup, soy sauce, sesame oil, vinegar/lime juice, ginger, and garlic until smooth.
2. Sear or Bake the Salmon:
To Sear:
* Heat olive oil in a nonstick skillet over medium-high heat.
* Add salmon, skin-side down, and cook 3–4 minutes until crispy.
* Flip and cook another 2 minutes, then spoon in the glaze and cook another 2–3 minutes, basting with the sauce.
To Bake:
* Preheat oven to 400°F (200°C).
* Line a baking dish with parchment. Place salmon fillets in dish and brush with glaze.
* Bake for 12–14 minutes, basting once halfway through.
3. Serve:
Plate salmon with remaining glaze spooned over top. Garnish with sesame seeds and green onions. Serve with jasmine rice, quinoa, or steamed greens.
Nutritional Information
Calories: ~350 kcal
Protein: ~30g
Fat:~20g
Carbs: ~10g
Sodium: ~500mg
Omega-3s: ~1.5g
❓Frequently asked questions
Q: Can I use frozen salmon?
A: Yes — thaw completely and pat dry before cooking.
Q: What can I serve this with?
A: Coconut rice, sautéed bok choy, miso soup, or a cucumber-radish salad.
Q: Is it okay to marinate ahead?
A: Yes, marinate the salmon for 15–30 minutes (not longer than 1 hour due to the miso and vinegar content).