Honey Miso Glazed Salmon
This recipe elevates the classic salmon dish with a delicious glaze featuring the richness of miso and the sweetness of honey and a hint of lemon.
Servings: 4
Ingredients
- 4 salmon fillets (about 6 ounces each)
- salt and pepper
- 2 tbsp white miso paste
- 2 tbsp honey (maple syrup, brown sugar, any other sweeteners of your choice)
- 1/2 tbsp soya sauce
- 1 tbsp rice vinegar
- 1 tsp mirin
- 1 tsp sesame oil
- 1 tsp lemon juice
- 1/2 tbsp water (to add if sauce is too thick)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tsp Goji berries (optional)
- 1-2 small chill peppers, cut into small pieces, seeds removed (optional)
- sesame seeds (to garnish)
- green onions (to garnish)
Instructions
Pan-Searing:
- Pat the salmon fillets dry with paper towels to remove excess moisture.
- Season the salmon fillets with salt and pepper on both sides.
- In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, mirin, sesame oil, lemon juice, minced garlic, and grated ginger until well combined. Adjust sweetness or saltiness to taste. Add in 1 tsp of water if the sauce is too thick.
- Marinate the seasoned salmon fillets in half of the glaze mixture in a shallow dish or resealable bag for about 15-30 minutes in the refrigerator.
- Heat a skillet over medium-high heat and add a bit of oil. Carefully place the marinated salmon fillets in the hot skillet, skin side down, and sear for about 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and sear the other side for an additional 3-4 minutes until cooked through.
- Pour the remaining glaze mixture into the skillet with the seared salmon. Add goji berries and chopped chili peppers if using either. Cook for another 2-3 minutes, spooning the glaze over the salmon occasionally, until the sauce thickens and coats the fish beautifully.
- Transfer the glazed salmon fillets to serving plates. Garnish with sesame seeds and chopped green onions. Serve hot and enjoy!
Sous Vide with Pan-Searing:
- Pat the salmon fillets dry with paper towels to remove excess moisture.
- In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, mirin, sesame oil, lemon juice, minced garlic, and grated ginger until well combined. Adjust sweetness or saltiness to taste. Add 1 tsp water if sauce too thick.
- Season the salmon fillets with salt and pepper on both sides. Place them in a large resealable bag, ensuring they are in a single layer.
- Pour half of the glaze mixture over the salmon fillets in the bag, ensuring they are evenly coated. Seal the bag, removing as much air as possible. Let marinade for at least 30 minutes.
- Preheat your sous vide immersion circulator to 125°F (52°C). Submerge the sealed bag of salmon in the water bath and cook for 30-45 minutes, depending on the thickness of the fillets.
- After sous vide cooking, remove the salmon from the bag. Heat a skillet over medium-high heat and add a bit of oil. Carefully place the salmon fillets in the hot skillet, skin side down, and sear for about 1-2 minutes until the skin is crispy and golden brown. Flip the fillets and sear the other side for an additional 1-2 minutes.
- Pour the remaining glaze mixture into the skillet with the seared salmon. Add goji berries and chopped chilli peppers if using either. Cook for another 2-3 minutes, spooning the glaze over the salmon occasionally, until the sauce thickens and coats the fish beautifully.
- Transfer the glazed salmon fillets to serving plates. Use a spoon to scoop up any remaining sauce from the pan and drizzle it over the salmon. Garnish with sesame seeds and chopped green onions. Serve hot and enjoy!