Easy Miso Salmon

Name: Easy Miso Salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible; Freshly ground black pepper; 2 tablespoons light or yellow miso; 2 tablespoons soy sauce (or tamari or coconut aminos); 1 tablespoon rice vinegar; 1 tablespoon sugar (or maple syrup); 1/4 teaspoon Sriracha hot sauce; 1/4 teaspoon kosher salt; Optional garnish: Sliced green onions, sesame seeds

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Sonja Overhiser

miso salmon

Ingredients

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1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possibleFreshly ground black pepper2 tablespoons light or yellow miso2 tablespoons soy sauce (or tamari or coconut aminos)1 tablespoon rice vinegar1 tablespoon sugar (or maple syrup)1/4 teaspoon Sriracha hot sauce1/4 teaspoon kosher saltOptional garnish: Sliced green onions, sesame seeds

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Instructions

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Step 1

Let salmon rest at room temperature for 20 minutes.

Step 2

Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).

Step 3

Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).

Step 4

Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.