Miso Maple-Glazed Salmon

11 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Chef John
Recipe by  Chef John

“This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
  3. Brush an oven-ready skillet with vegetable oil.
  4. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
  5. Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
  6. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

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Reviews (11)

Rate This Recipe
Abigail
10

Abigail

Would not make this again. There was not enough flavour for the time and mess. The pan was very difficult to clean and the oven now needs cleaning as well.

Momeramas
6

Momeramas

This sauce was actually pretty good, but too sweet for my taste, so I removed a star. Next time I will reduce the maple syrup to a teaspoon or so. Remember that the seasoned rice vinegar is also sweet. Instead of following these complicated instructions, I just poured the sauce over the fish, no marinating, & baked it in the toaste oven for 14 min or so. Maybe it didn't have the glazed effect but it didn't mess up my kitchen and it was easy.

Charlotte
4

Charlotte

This was great! Though, we Cedar plank grilled it instead.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 30.5 g
  • 61%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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