How to Make Maple Miso Glazed Scottish Salmon | Easy & Elegant

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami without soy allergens.

Scottish salmon

🥗Healthier: trout

💰Cheaper: farmed salmon

Trout is leaner and often more affordable.

Trim the whole side of Scottish salmon, removing skin and pin bones, and cut into large portions.

Season the salmon portions with avocado oil, smoked salt, and fresh cracked pepper.

Preheat the Kamado Joe grill to over 500 degrees with soapstone set up for direct heat.

Place bacon on the soapstone to create a layer of fat for the salmon.

Sear the salmon on the soapstone until a nice crust forms, then flip to cook skin-side down.

Prepare the maple miso sauce by blending 1 cup maple syrup, 1/2 cup white wine vinegar, 3 tablespoons miso paste, and 1 tablespoon lemon zest in a food processor.

Slowly add 1 1/2 cups vegetable oil to emulsify the sauce.

Close the grill lid to finish cooking the salmon until it reaches an internal temperature of 130-140 degrees.

Drizzle the maple miso sauce over the salmon on the soapstone before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens