Easy miso salmon recipe with glaze
Easy Miso Salmon Recipe with Glaze Okay, so I have to tell you about this miso salmon recipe because it’s one of those dishes that makes me feel like a fancy chef even though I’m really just a regular person who burns toast half the time. The first time I made it, I was like,…
Easy Miso Salmon Recipe with Glaze
Okay, so I have to tell you about this miso salmon recipe because it’s one of those dishes that makes me feel like a fancy chef even though I’m really just a regular person who burns toast half the time. The first time I made it, I was like, “Wait, did I just make restaurant food?” And the answer was yes. Yes, I did.
It’s super easy, barely takes any time, and the glaze is this magical mix of sweet, salty, and umami that makes the salmon taste like it’s been kissed by the food gods. Plus, miso is one of those ingredients that makes everything better, and if you haven’t cooked with it yet, this is your sign to start.
Recipe Card
Recipe Title: Easy Miso Salmon Recipe with Glaze
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup white miso paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp water
- Sesame seeds and sliced green onions for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil because nobody likes scrubbing baked-on glaze.
- In a small bowl, mix the miso paste, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir until it’s smooth and kinda looks like a thick sauce.
- Place the salmon fillets on the baking sheet. Spoon half of the glaze over the salmon, spreading it evenly. Save the other half for later.
- Bake for 10 minutes. Then, pull it out and spoon the rest of the glaze on top. Pop it back in the oven for another 5 minutes or until the salmon flakes easily with a fork.
- Sprinkle with sesame seeds and green onions if you’re feeling fancy. Serve with rice and veggies, and pretend you’re at a fancy restaurant.
See? Told you it was easy. And now you have this gorgeous, glazed miso salmon that tastes like you put way more effort into it than you actually did. That’s my kind of recipe.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 12g | 15g | 30g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| White miso paste | Red miso paste (stronger flavor) |
| Honey | Maple syrup or brown sugar |
| Soy sauce | Tamari or coconut aminos |
Tips
- Don’t skip the rice vinegar—it balances the sweetness and makes the glaze pop.
- If your salmon has skin, bake it skin-side down. The skin gets crispy, and the glaze stays on top where it belongs.
- If the glaze is too thick, add a tiny bit more water. Too thin? A little more miso or honey will fix it.
FAQ
Q: Can I make this ahead of time?
A: Yep! Mix the glaze and store it in the fridge for up to 3 days. Glaze the salmon right before baking.
Q: Can I use frozen salmon?
A: Totally. Just thaw it first and pat it dry so the glaze sticks.
Q: What if I don’t have miso paste?
A> Okay, this recipe is called miso salmon, so… maybe try another recipe? But if you’re desperate, mix soy sauce, a little peanut butter, and honey for a makeshift glaze. It won’t be the same, but it’ll still taste good.
That’s it! Seriously, this miso salmon recipe is a game-changer. It’s one of those dishes that’s impressive but secretly easy, and I’m all about that. Let me know how it goes if you try it—I wanna hear if you felt like a fancy chef too.
