Servings: 4 servings 1x
Ingredients
- ¼ cup white miso paste
- 2 tablespoons pure honey
- 2 tablespoons rice vinegar
- 2 tablespoons avocado oil
- 1 tablespoon low-sodium soy sauce
- 4 (4- to 5-ounce each) skin-on or skinless salmon fillets, patted dry
Instructions
- In a small bowl, whisk together the miso, honey, rice vinegar, oil, and soy sauce.
- Place the salmon fillets in a shallow dish, such as a small baking dish.
- Pour the marinade all over the salmon, turning the fillets 2 to 3 times to coat on both sides.
- Allow the salmon to marinate in the fridge, skin side up (if there is skin) for at least 30 minutes and up to 24 hours.
- When ready to cook, position the top oven rack in the upper one-third of the oven and preheat the broiler to High.
- Line a large rimmed baking sheet with parchment paper or foil; set aside.
- Remove the salmon pieces from the marinade, allowing any excess marinade to drip off, discarding the marinade. Place the salmon on the prepared baking sheet.
- Broil until the fish flakes easily with a fork, about 6 to 10 minutes. Cooking time will vary depending on the thickness of the filets with thicker filets taking longer to cook.
- Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
May use yellow miso paste instead of white miso paste.
For gluten-free, use gluten-free miso paste (most brands are gluten free but not all) and use 2 tablespoon tamari in place of the 1 tablespoon soy sauce.
If your broiler tends to result in uneven cooking, try this tip: Place the metal handle of metal tongs between the oven door and body to keep the door just very slightly ajar. This tricks the oven into maintaining consistent heat from the broiler element rather than cycling on and off during cooking.
Nutrition Information
- Serving Size: Per 4 ounces cooked glazed salmon
- Calories: 237
- Fat: 12 g
- (Sat Fat: 2 g)
- Sodium: 383 mg
- Carbohydrate: 7 g
- (Fiber: 0 g
- Sugar: 5 g)
- Protein: 26 g
- Cholesterol: 73 mg