Easy, Delicious and Family Friendly Miso Glazed Salmon
Miso roasted salmon (especially sockeye salmon!) is one of my all time favourite, go-to fish recipes. This recipe really lets fresh and healthy salmon shine. I love the tangy, rich glaze and the hint of sweetness that also makes this a kid-friendly recipe. Lemon adds light and bright tartness while savory miso paste keeps this thick enough to cling to the fish and creates a nice caramelized, bubbly glaze.
I Was Raised On The West Coast
I grew up in a fishing family and salmon was the first fishery I was a deck hand for. Seeing so much salmon, I think I took all that healthy wild fish for granted, though in my defence, I was only 12 when I started.
After moving out on my own and training at cooking school, I began to appreciate our sustainable and delicious seafood a whole lot more. I carried on deck handing (mostly with my dad) for many summers and after I went to cooking school, I decided I would try eating every kind of seafood we caught at least once.
Wild Seafood Experiments
Dad was pretty knowledgeable and game for my experimentation. When we caught sea cucumber, he knew what parts to eat and how to cook it. When we caught some white fish, he suggested we try a coastal indigenous style of preserving it in the sun. We cut it thin, laid it on tin foil on the boat roof and then…forgot about it. We fished through a few storms before remembering one sunny day, that we had put some fish on the roof. I climbed up and it was still there, salty from the sea and dried like jerky-it wasn’t bad!
Despite all the adventures in seafood that year, few things beat a fresh caught salmon. Fresh, seasonal salmon is sweet and mild and often needs nothing more than a little salt and pepper (check out my simple Perfectly Baked Salmon Recipe here) but if you’re lucky enough to get fish regularly, it’s fun and delicious to try other more creative recipes like this miso roasted salmon.
I no longer commercial fish but I’ll be down at the dock buying my salmon from local fisherman or begging my now retired dad to take me out sport fishing! Happy Salmon Season, my friends!
Miso Roasted Salmon
- 1 Sockeye Salmon, filleted and deboned or other similar sized salmon, Sockeye are approx 5-6 lbs when whole
- 1/2 c Japanese Mayonnaise You can substitute regular mayonnaise
- 1 tbsp Miso Paste, I use light miso but any type will work great
- 1 tbsp Mirin (Japanese Cooking Wine) Most grocery stores carry this in their Asian section, if not, substitute 1 tsp maple syrup or honey.
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Soy Sauce
- Preheat your oven or BBQ to 400' F
- Mix together all ingredients except salmon.
- Place salmon fillets skin side down on a baking sheet and then spread miso mixture evenly over both fillets.
- Place in oven or BBQ and bake until salmon is just cooked through and top is bubbly and starting to brown, approx 8-10 min. Take care not to overcook your salmon-overcooked salmon is dry salmon.
- Remove from oven and serve garnished with extra lemon wedges or freshly chopped chives/green onions.