10-Minute Miso Glazed Salmon Recipe

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso offers a deeper flavor, while soybean paste is more affordable.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, and honey is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is more economical.

In a small bowl, add 1 tbsp of awase miso, 1 tbsp of sake, 1 tsp of grated fresh garlic, 1 tsp of Japanese soy sauce, and 1 tsp of light brown sugar.

Whisk until smooth, adding 1 to 2 tsp of water if too thick, until it flows like warm honey.

Set frying pan over medium-high heat.

Pat salmon fillets dry on all sides with paper towels and season lightly with salt.

Dust each fillet with a thin coat of potato starch, tapping off excess.

Add 1 tbsp of neutral cooking oil to the hot pan and lay salmon fillets skin-side down.

Sear skin-side down for 3 minutes until skin releases easily and is golden-crisp.

Flip fillets and cook flesh-side for 1 to 2 minutes, or until cooked through, adjusting time for thicker portions.

Wipe off excess oil from the pan with a paper towel and turn off the heat.

Brush the miso glaze over the top and sides of each fillet, flipping to glaze the other side lightly.

Serve the salmon on top of cooked rice, sprinkle with chopped green onions and sesame seeds, and drizzle with toasted sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens