I’ve made this at least four times in the last month and I have to say, it’s so very satisfying. Any fresh, skin-on salmon (or previously frozen, as most major grocery stores tend to sell them these days) will work, but I prefer to go the extra mile to avoid farm-raised when I can. While I will get the filets from my local Albertson’s/Safeway, I like to drive the extra 20-minutes to Whole Foods, or an honest-to-goodness fish market, for fresher, healthier options.
And, yes, filets without the skin also work.
Salmon, as you may know, is a super nutritious protein, packed with omega-3s, vitamins B and D, selenium, and potassium that are great for our hearts, brain, bones, and immune health. It can also help reduce inflammation and support muscle maintenance. Most people aren’t eating enough fish; most dieticians say we should be eating at least two portions of fish per week.
Plus, it tastes great…and takes very little effort to throw together.
Of course, there are a million and one ways to cook salmon, but this easy miso glaze—or marinade, if you have the time—is so very tasty and easy to whisk up.
I’d never purchased shelf-stable miso paste before last November, but I found that it’s regularly available in the Asian section of most grocery stores (I found it at both Albertson’s and Whole Foods). White or yellow miso paste is what you’re looking for; red is too salty.
And I realize most Americans probably don’t have saké (a traditional Japanese rice wine) in their pantry or as a part of their bar setup. Again, I had never bought it before, so I had to do a little research. The most popular type of saké in Japan is apparently called, Futsushu, or ‘ordinary sake,’ a very versatile variety that can be enjoyed well-chilled or well-warmed, and used in recipes like this. So when I was at my local Total Wine store, I told the friendly employee what I was making, and she steered me to a Futsushu. But, I bet almost any reasonably priced variety will do. And you don’t need a lot of it, so buy the smallest bottle you can find…until you put this on your regular dinner rotation, of course. (My bottle is BIG since I’m making it a lot.)
The rest of the ingredients, well, you probably already have them: soy sauce (low sodium, if you prefer), honey, and vegetable oil. Easy!
When you’re ready to begin, pat dry the fish filets—I go with about eight ounces per person—then salt and pepper each all over. I use a glass Pyrex dish and coat the bottom with cooking spray. Place the fish in the dish and pour the sauce over the top.
Of course, if you have the time, marinate the filets in the sauce for about an hour in the refrigerator then pour the excess sauce over the filets before baking.
Then watch carefully, as ovens are so very different. At 375º F (190º C), mine take about 12 to 15 minutes, then I switch the oven from ‘bake’ to ‘broil’ and brown the tops for one or two minutes. Out of the oven, I’ll tip the dish and spoon the extra sauce over the top of each filet.
Make sure to have everything else ready, because you’ll want to plate the fish ASAP so y’all can enjoy them hot and flaky.
I generally serve the salmon with a side of white rice (which I add a little bit of olive oil to) and a leafy green salad. For the salad, I’ve been doing a baby spring mix with sliced cucumber and red onion in a light vinaigrette. Sometimes I do a spinach salad with cucumber and feta. Both are a great compliment to the fish.
And it’s all very yummy…and healthy!
MISO GLAZED SALMON
Servings: 2 to 4 / Prep: 5 minutes / Cook: 17 to 20 minutes
Ingredients:
- 2 to 4, 6 to 8 oz. salmon fillets with skin on
- ¼ cup Miso Paste (white or yellow)
- 1/3 cup Saké
- 1 tbsp Soy Sauce
- 2 tbsp Honey
- 2 tbsp Vegetable Oil
Steps:
- In a small bowl, whisk together the miso, saké, soy sauce, honey, and oil.
- Pat the fish dry with paper towels, then salt and pepper both sides.
- In a deep dish, ziplock bag, or plastic Tupperware container, marinate the fish for about an hour in the refrigerator. I slosh them around a few times to evenly coat the fish.
- Start your side dish(es) so that they are ready when the fish is done cooking.
- Preheat oven to 375º F (190º C).
- Transfer fillets to a prepared (I use Pam cooking spray) baking dish. Dispose of the marinade.*
- Bake for 12-15 minutes until the center of the thickest part reaches at least 125º F (52º C). I actually prefer the finished fillets to reach 145º F (63º C), so I leave them in a bit longer. The temperature can jump up quickly, so keep your eye on them.
- When the temperature is almost to your liking, turn the oven from ‘Bake’ to ‘Broil’ for 2 minutes to allow the top to crisp a bit.
- Remove from oven and serve immediately, if not sooner.
I serve the fish with white rice and a leafy green salad.
* If you don’t have time to marinate the fish, simply whip up the sauce and pour it over the filets, then bake. I do this in a pinch and it turns out just as good.
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