This tender flaky fillet is topped with a sweet and savory miso glaze that caramelizes under the broiler. It comes together quickly, and totally fits the bill for a healthy week night meal.
Do you ever make something and it totally tastes about 1,000,000 times better than it looks? That’s exactly what happened with this salmon. Actually, I hesitated on sharing these photos with you guys because they look a little odd. Let me tell you though, miso glaze and salmon were just meant to be together. They’re food soul mates. Pair that salmon with some sesame kale, and you have a delicious weeknight meal that will come together for you in about 15 minutes!
Let’s talk about how awesome this cut of fish that I bought was for a second. It was fresh, never frozen, wild Atlantic salmon. Local! Ama-za-zing, and … sushi grade. That generous (8 oz!) fillet of salmon pictured above was leftover from a sushi making experience this weekend. It was so much fun! The main thing I learned from the sushi making session is that – 1 pound of salmon sashimi is waaaay too much. We made 8 generous rolls with 8 ounces of salmon. I suppose the second thing would be….if you can roll a sleeping bag – you have most of the skills you need for sushi rolling. Sushi post coming soon! It was way easier than I imagined. Major tangent.
I was talking about how burned out I have been recently when it comes to cooking in my last post. I suppose spending my weekends doing things like rolling 4 different kinds of homemade sushi might have something to do with it. The world may never know. I’ve also increased the intensity of my fitness regimen, so I’ve been wanting food NOW. I get home from the gym and food must be in my face-hole instantly or the world starts collapsing around me, the sky starts falling, etc. This phenomenon is called hangry, or hungry+angry. It happens, and must be cured quickly. The meal we’re talking about today fits the bill for these situations perfectly. Delicious, filling, and QUICK.
Recipe serves 2 with a serving size of 4oz per person
- 8 ounce salmon fillet, skin on
- 1 tablespoon vegetable oil
For the glaze:
- 2 tablespoons mild miso paste
- Miso paste is a fermented soy bean paste, and an essential ingredient to Japanese cooking. It’s the main ingredient in the ever-popular miso soup. I bought mine from an Asian grocer, but I have also seen it in my local chain market. It’s found in the refrigerated section.
- 1 tablespoon brown sugar
- 1 tablespoon tamari (or soy sauce)
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic (fine minced or pressed)
This salmon is seared in a hot pan and finished under the broiler
- Score the salmon skin with a very sharp knife, being careful not to cut all the way through
- Mix together miso glaze ingredients
- Pre-heat your broiler to high
- Heat an oven proof skillet with the vegetable oil to medium high heat
- Add salmon to hot pan with skin side down. Allow to cook undisturbed for about 2 minutes
- Spoon enough glaze on to the salmon to cover it’s surface and place under the broiler for an additional 2-4 minutes to finish the cooking process and brown the glaze on top
- Make sure to check on your salmon at the 2 minute mark to ensure it hasn’t overcooked. Broiler temperatures vary on every oven (mine runs cool), so make sure to keep an eye on it!
This meal would pair great with: