One of my favorite ways to cook salmon is under the broiler. It is easy, gives it a great color, and only takes about 10 minutes.
Before broiling, I like to brush it in a marinade to give it flavor. A great additive to marinades is miso paste! If you can eat some soy, I highly recommend trying miso paste. It is packed with umami and unique flavors that are delicious. If you are new to miso, give this recipe a try and see if you like it!
This is a perfect week night recipe since it literally only takes 15 minutes. It leaves the Salmon juicy and full of great flavors.
Ingredients:
- 2 thick salmon fillets
- salt
- 2 tbsp miso paste, I use white miso paste for this recipe
- 2 tbsp maple syrup
- 1/2 lime, juiced
- 1 tbsp coconut aminos
- sesame seeds
- green onions, sliced thinly
Preparation:
STEP 1.
Turn your broiler on and place a rack 5 inches beneath. Line a sheet tray with foil and spray the sheet tray with oil. Place salmon on the foil.
STEP 2.
Lightly season your salmon with salt. In a bowl, whisk together the miso, maple syrup, lime juice, and coconut aminos. With a culinary brush, brush the mixture onto your salmon.
STEP 3.
Place salmon under the broiler for 3 minutes. After the 3 minutes, remove from the oven and brush one more time with the mixture. Place back in the oven and set another timer for 5 minutes. After 5 minutes, check your salmon to make sure it is not getting to dark. If it is getting too dark, move to a lower shelf and cook for another 2-5 minutes, until an internal thermometer reads 125*F, or until it is flaky and cooked through.
STEP 4.
Garnish with sesame seeds and green onions and enjoy!
I’m going to try this, but I have a question and a suggestion: Question: Why add salt to salmon as the miso is already high in sodium? Suggestion: If salt is really needed, add it after cooking the salmon. Salt draws out moisture, which causes unnecessary splatter. I always dry salmon with paper towels and place it on a couple of dry paper towels (on plate(s)) for an hour or two. The fridge evaporates yet more of the moisture.
Hi John! The miso mixture with the other ingredients isn’t salty enough to season the salmon alone, which is why I rec salting before glazing with miso to penetrate the salmon flesh and season. if you salt after the cooking, it won’t penetrate the salmon and season it, it would be salty on top and needs to be salted before cooking to actually achieve better flavor.