Miso and Ginger-Glazed Salmon Recipe

Ingredients

• 60 ml (¼ cup)soy sauce
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)sesame seeds
• 15 ml (1 tablespoon)toasted sesame oil
• 7.5 ml (1½ teaspoons)finely grated ginger
• 60 ml (¼ cup)white miso paste
• 15 ml (1 tablespoon)honey
• 4 fillets, about 170 g each (6 oz each)salmon
• 2.5 ml (½ teaspoon)sea salt
• 2.5 ml (½ teaspoon)ground black pepper
• 15 ml (1 tablespoon)avocado oil
• 3, dicedspring onions

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Combine the glaze

   Put the soy sauce, rice vinegar, sesame seeds, sesame oil, ginger, miso paste and honey in a small saucepan over medium-low heat.

3. 3

   Simmer the glaze

   Whisk the mixture and let it simmer for 2 minutes, until thickened. Take the pan off the heat.

4. 4

   Season the salmon

   Season the salmon lightly with the salt and pepper.

5. 5

   Brush on the glaze

   Coat the salmon generously with the glaze.

6. 6

   Heat the frying pan

   Warm the avocado oil in a large oven-safe frying pan over medium heat.

7. 7

   Sear the salmon

   Set the salmon in the pan top side down and brown it lightly for 2 minutes.

8. 8

   Turn the fillets

   Carefully flip each salmon fillet.

9. 9

   Bake until firm

   Transfer the pan to the oven and bake the salmon for 10 minutes, or until firm and at 54°C (130°F).

10. 10

    Finish and serve

    Scatter the diced spring onions over the salmon and serve.

What is miso-glazed salmon?

Miso-glazed salmon brings together salmon, a Japanese fermented soybean paste, and a sweet-savoury sauce. This version combines white miso with soy, ginger, rice vinegar, sesame and honey.

The method pairs a brief sear with oven baking, so the glaze gets a little colour before the fish finishes cooking. Spring onions add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 483 calories, 39g protein, 11g carbs, 31g fat.

The salmon provides most of the protein and fat, while the honey and glaze ingredients contribute the carbohydrates. Serve a fillet with plenty of vegetables and a measured portion of rice for a balanced plate.

Building the glaze

Miso and soy: both bring savoury depth, so the glaze needs only a short simmer to combine and thicken.

Ginger and vinegar: ginger gives the sauce a fragrant edge, while rice vinegar balances the honey's sweetness.

Sesame and honey: toasted sesame oil and seeds add a nutty note; honey helps round out the salty, tangy flavours.

Getting the sear right

Hot oil: let the avocado oil warm in the pan over medium heat before adding the fish. The recipe calls for an oven-safe frying pan, which can go straight from hob to oven.

Top side down: begin with the top side against the pan and brown it lightly for 2 minutes. Turn the fillets carefully to keep them intact and retain their coating.

Checking the fish

Temperature: the method gives 54°C (130°F) as the target temperature at the thickest part of the salmon. Check with a food thermometer if you have one.

Texture: the recipe also describes the fish as firm when done. Fillet thickness can affect how quickly it reaches that point, so use the temperature and texture cues together.

Timing the meal

Glaze first: simmer it for 2 minutes, then take it off the heat before seasoning and brushing the salmon. This keeps the cooking sequence straightforward.

Sear, then bake: give the top side 2 minutes in the pan before baking for 10 minutes. Have the oven preheated and the pan ready so the fish can move through these stages without a long pause.

Serving ideas

Rice: serve the salmon with steamed rice to complement the savoury glaze and make a simple plate.

Vegetables: add greens such as broccoli or bok choy for a fresh, lightly textured contrast. Spoon any glaze left in the pan over the fish when serving.

Recipe notes & tips

• Grate the ginger finely so it disperses evenly through the glaze.
• Whisk the glaze as it simmers to help the miso and honey blend with the liquids.
• Brush the glaze over the salmon before searing, as directed, so it is coated for the pan-to-oven method.
• Use a large oven-safe frying pan that can hold the fillets without crowding.
• Turn the fish carefully with a wide spatula to help keep the fillets whole.
• Dice the spring onions while the salmon cooks so they are ready for serving.

Variations

• Add garlic: Stir a little finely grated garlic into the glaze for extra savoury flavour.
• Use brown miso: Swap in brown miso for a deeper, more robust glaze.
• Add chilli: Mix chilli flakes into the glaze for a touch of heat.
• Finish with lime: Serve with lime wedges for a bright, citrusy contrast.
• Try another fish: Use thick white fish fillets, adjusting the cooking time to suit their thickness.

Common mistakes to avoid

• Boiling the glaze hard: Keep it at a gentle simmer so it thickens without reducing too quickly.
• Using a cold pan: Warm the avocado oil over medium heat before adding the salmon to help it brown.
• Moving the fish too soon: Let the top side brown lightly for the full 2 minutes before turning.
• Flipping roughly: Use a wide spatula and turn the fillets carefully to avoid breaking them.
• Relying only on the timer: Check for firmness and the stated 54°C (130°F) temperature, as fillets can vary in thickness.

How to store

Refrigerate leftover salmon in an airtight container and eat within 2 days. Reheat gently in a low oven or microwave until hot, taking care not to overcook it.

Frequently asked questions