4 Ingredient Miso Glazed Salmon

This beautiful roasted salmon with a savory and slightly sweet three ingredient miso glaze is so delicious, comes together in seconds and typically needs no more than 10 minutes in your oven. It's quick enough for weeknight cooking and impressive enough for entertaining, especially when you effortlessly use a whole side of salmon.  Your guests will be happy diners.

I love salmon so much that I'll even order it when we go to steak restaurants, so I am always looking for new and exciting ways to prepare it. I decided to use my miso that had been hanging around in my fridge and this perfect three ingredient glaze was born. Don't underestimate the minimal number of ingredients. The miso, coconut aminos and rice vinegar all pair perfectly well to create the perfect, flavorful glaze to accent the luscious, fatty fish.

LOOK AT THAT GORGEOUS FILET OF WILD CAUGHT SALMON

Coconut Aminos - made from the sap of a coconut palm, coconut amino's very much resemble soy sauce and can be used interchangeably,  but are slightly sweet and happen to be gluten-free, so a great alternative for those following a gluten-free lifestyle. I'll like coconut aminos due to the fact that they are less salty and a bit sweet, which actually help me to reduce the number of ingredients in my glaze.  If using soy sauce, add about a teaspoon of honey for balance.

3 INGREDIENT GLAZE ALL READY

Miso Paste - if you've ever had miso soup in a Japanese restaurant, you've had miso paste. The paste is a process of fermenting soy beans and salt with a grain (typically rice) that yields a probiotic rich, robust paste that is perfect added to soups, stir frys or glazes like this one.

While white miso is milder, and what I used here, red miso is fermented for longer period of time so has a more intense profile.  Miso is salty, so I'm cautious with the amount of salt I use on the salmon.

Salmon Albumin What? - albumin is a proteins within salmon that surfaces when you cook it at a high temperature and makes white puddles on top of the fish, very much like the white of an egg. It is not harmful in any way, just a little funky to look at when you roast a piece of salmon.

My solution to eliminate or reduce the appearance of albumin on the surface of your salmon is to let the chill come off the fish before you roast it. I like to set mine out for nearly an hour before I roast it, but even 15 minutes helps. As long as your salmon is not super duper cold, it won't be shocked when you put it into a 425° oven.

Obviously if you're pressed for time you can definitely roast the salmon right out of the fridge, it will not change the taste or texture at all. You just may want to scrape off the albumin a bit before you serve it. Purely an aesthetic thing.

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READY FOR THE OVEN

PERFECTLY FLAKY FISH

I think you will love the salmon dish as much as our family does. It is so fabulous and the fact that it comes together in minutes is a bonus.

You'll Need:
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Pyrex Mixing Bowls

Parchment Paper

Nordicware Baking Sheets

4 Ingredient Miso Glazed Salmon
(Serves 4-6)
1 to 1/1/2 pounds salmon filet (I use a side of salmon which is a great presentation)
2 tablespoons miso paste (I prefer white miso for this, but red miso works also)
1 tablespoon coconut aminos (or tamari)
1 tablespoon rice vinegar
1/2 teaspoon sea salt
1/2 teaspoon pepper


Preheat oven to 425 degrees.


Line a sheet pan with parchment paper (optional, but makes for easy clean up). Place the salmon fillet on the baking sheet and ensure no pin bones remain. 


Pro tip - I like to let the salmon come almost to room temperature before roasting it, or at least let the chill subside.  This helps eliminate excessive albumin coagulating on top of your salmon as it roasts. If you pull it out of the fridge and cook it in a hot oven, albumin (those little white puddles that look absolutely like egg whites) will form, so letting the salmon rest a bit before roasting helps you to have a nicer looking piece of fish. By the way albumin is protein,  is not at all harmful, and it's totally a visual thing.  


While the salmon rests make the easy glaze. Simply combined the miso paste, coconut amino's and rice vinegar in a small bowl.


Sprinkle salt and pepper evenly over the salmon, then drizzle the glaze over the top. Place in the preheated oven for 8 to 12 minutes depending upon the thickness of your salmon until the middle forks easily.