Miso Salmon
Miso Salmon glazed with a sweet and savory mix of miso and peanut butter, baked until caramelized and flakey. Healthy weeknight dinner that's perfect with grains and veggies!
Servings: 6 servings
Calories: 273kcal
Ingredients
- 2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
- 3 tablespoons miso paste
- 2 tablespoons honey
- 1 tablespoon peanut butter smooth & unsalted
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce used liquid aminos for gluten-free
- 1 tablespoon ginger grated
- 1 large garlic clove grated
- 2 tablespoons green onion finely chopped
Instructions
- In a large baking dish, add miso paste, honey, peanut butter, rice vinegar, soy sauce, ginger and garlic. Mash and whisk with a fork.
- Add salmon pieces one by one, coating in marinade on all sides and laying flesh side down. Marinate in the fridge for 30 minutes and up to 6 hours. But not longer because acid and salt will start "cooking" the salmon.
- Preheat oven to 375 F and line large large baking sheet with parchment paper. Arrange salmon skin side down, leaving room in between and brushing with remaining marinade.
- Bake for 15 minutes or until salmon is flaky with a fork. I used wild salmon and it dries out faster. If you use farmed salmon, it may need or can handle longer cook time.
- Then broil for 2-4 minutes or until brown crust forms.
- Serve immediately garnished with chopped green onion, rice and steamed broccoli.
Notes
- Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
- Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight.
Nutrition
Serving: 1 piece | Calories: 273kcal | Carbohydrates: 9g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 481mg | Fiber: 1g | Sugar: 7g