After a weekend where I indulged in a few too many tacos, because Cinco de Mayo and all, I am definitely craving some lighter dinners this week. We tend to have salmon almost every week and I am always looking for new flavor combinations to switch things up so we don't get tired of eating it. Recently I have been slightly obsessed with miso, so I decided to make a marinade for the salmon that highlights the delicious miso flavor that I am loving so much! My easy miso glazed salmon is the perfect healthy weeknight dinner served alongside your favorite veggie for a super quick and delicious meal!
Have you tried cooking with miso yet? I made a Simple Pork and Miso Soup and posted it on here a couple of weeks back if you haven't tried it yet, you totally should! I love miso's umami flavor and have been constantly thinking of new ways that I can use it in my every day cooking! This salmon might be my new favorite way to cook with it!
This recipe for miso salmon is packed full of flavor, easy to prepare, and your whole family is going to love it! If your kids won't eat salmon usually, I would be willing to bet that they might change their minds with this recipe! This salmon is slightly sweet from using a bit of honey, and stays super moist and tender thanks to the marinade while it roasts in the oven.
And if you have any leftovers like I did last week, you can make Asian salmon patties by adding egg, panko bread crumbs, and some soy sauce! These were seriously so good that I am thinking I might have to re-make them this week! So perfect for easy and healthy lunches!
I can't wait for you all to try this recipe out for yourself!
Ingredients:
- 1 Lb. Sockeye Salmon
- 1/4 Cup Red Miso Paste
- 3 Tbsp. Reduced Sodium Soy Sauce or Coconut Aminos
- 1 Tbsp. Grated Ginger
- 1 Tbsp. Rice Wine Vinegar
- 1 Tsp. Sesame Oil
- 1 Tbsp. Honey
- 2 Green Onions, Sliced
- 1 Tbsp. Sesame Seeds (white or black)
Directions:
- Make marinade by combining miso paste, soy sauce, ginger, rice wine vinegar, sesame oil, and honey in a bowl and whisking until smooth.
- Pour over the salmon and let sit for 30 minutes, but up to an hour before cooking in the refrigerator.
- Preheat oven to 425 degrees.
- Place salmon onto a parchment lined baking sheet.
- Bake for 10 minutes.
- Switch the oven to broil and then broil on high for 2 minutes to caramelize the top of the salmon.
- Sprinkle with green onions and sesame seeds and serve immediately.
Seriously this recipe is going to make you love miso as much as I do! And isn't it so pretty too?
