Baked Salmon with Miso Glaze is salmon simply baked with a miso glaze for a Japanese flavor that reminds of a mild Thai fish.
Baked Salmon with Miso Glaze
by Sue Lau | Palatable Pastime
This fish is yet another of simple fish entrees you can prepare on a weeknight. The flavor comes from the miso, which has a slight “peanut buttery” flavor although not quite. Miso is made from fermented soybeans as many things are. You can find it in the refrigerated sections of health food stores or better markets. We are using white miso in this recipe. If you use red, use slightly less.
In some ways, the flavor reminds me of Thai fish, although the spiciness is not there, and neither are the character notes of fish sauce. But if you like Thai, this is great. And if Thai is too spicy for you, this is also great.
I marinate the fish for an hour in a zippy bag. You can do more. Restraints come in if you are using acidic liquids, where you do not want to marinate for over an hour (the fish becomes opaque and “cooks” slightly under those conditions) but you should be okay here. There isn’t really enough acid in the ponzu to affect the fish. And if you don’t have ponzu, just use soy sauce or tamari.
I keep the skin on as there is no real need to remove it. Once it bakes, when you fork it, the fish comes away easily. And keeping the fish on helps keep it moist and adds flavor during baking.
The sauce is simple and should have the consistency of runny peanut butter. Smear it all over the fish with a spatula, but don’t worry about putting it underneath the fish. I use the nonstick foil underneath just so the sauce doesn’t try to burn on the pan, and the fish lifts easily.
I did serve this with sauteed shiitake mushrooms as you can see in the photo. I didn’t have very many so it is just a garnish. I also served this with salad, of which salad with miso or ginger dressing is perfect, although I used a citrus vinaigrette. This also goes well with steamed rice. We just had the salads and fish as we were eating light. I do hope you enjoy!
~Sue
Baked Salmon with Miso Glaze
Prep time: 1 hour inactive marinating | 25 minutes prep and cook
Ingredients:
- 1 pound fresh salmon fillets
Marinade:
- 1 tablespoon ponzu sauce or soy sauce
- 2 tablespoons rice wine or dry sherry
- 1 teaspoon grated ginger
Miso Glaze:
- 2 tablespoons white miso
- 1 tablespoon ponzu sauce or soy sauce
- 1 teaspoon grated ginger
- 1/4 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1-1/2 teaspoons toasted sesame oil
Method:
- Place fish in marinade for at least 1 hour. Afterwards, drain marinade from fish and discard.
- Preheat oven to 400ºF.
- Place salmon fillets skin side down on a nonstick foil lined baking sheet, tucking thinnest ends under fish, if necessary.
- Whisk together the miso glaze and spread on top and sides of fish.
- Bake fish for 12-15 minutes or until it flakes easily.
- Serve with lemon slices if desired. I also served mine with slice shittake mushrooms sauteed in butter.
From the kitchen of palatablepastime.com
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This looks delishes..going to go buy some same to make this tomorrow. Let you know how it turns out.
I hope you like it as much as we did!
Delicious! I have never cooked with miso before and didn’t even know it was a refrigerated product, but finally found it at my local store. Loved the nuttiness of it and will be using it a lot in the future. The salmon was perfectly cooked and moist. Thanks for a keeper.
Thanks, Mikekey!