The situation in late August around here: Back-to-school season. Stinkin’ hot weather. Getting tired of summer, or for some, dreading the end of summer. I typically fall in the former but this year I am kinda in the middle. All in all, August is a bit of a transitional time of the year.
Comfort foods for many in August tend to fall into the “get-me-something-quick” category. I like to think “get-me-something-quick” can also mean get-me-something-quick-and-super-duper-yummy. Who am I kidding. The yummy piece is truly my goal year round.
Salmon is definitely one of my go-to quick and yummy meals. Salmon does not take long to cook. In fact, cooking salmon for a long time is like a crime. Maybe that is a little overstated. Cooking salmon over a long period of time typically means over-cooking it. Over-cooking salmon makes the fish rubbery and tough, and therefore, is a waste of a good piece of seafood (therefore, a criminal act…a minor one).
Not only is salmon quick to make, the fish itself has deep, gorgeous flavors. Salmon is one of the few fishes that you can add one or two simple ingredients, not overcook it, and it tastes like a dream. Like this Garlic Butter Dill Salmon recipe. A DREAM IT IS.
Guess what else is a dream? This Miso Soy Glazed Salmon recipe. My secret mission is to make all kinds of salmon recipes with all different herbs, spices and sauces, because this is such a versatile protein to play with. Its natural flavors is a chef’s dream.
I do like to marinate this salmon recipe for at least 30 minutes. Just let the salmon sit in the sauce for a little while. I want the flavors to both soak into the salmon and to coat the salmon.
The marinate is a simple mixture of miso paste or soybean paste (typically a refridgerated product found in Asian grocery stores), soy sauce, Mirin (Japanese rice cooking wine), sesame oil, fresh garlic, ginger powder, and honey. Either blend the ingredients in a blender or mix it into a small bowl.
There are two ways to cook this salmon. Well, there are probably more ways, but here are two. 🙂
- Using a cast iron skillet, fry the salmon with the non-skin part facing down for one minute. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 minutes (depending on thickness of salmon)
- Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon)
Cooking using method 1 will make the salmon crispy on the outside. If you are in a hurry and want a no-fuss, simpler way to get the work done, method 2 will be just as delicious.
When I make the marinate, I set aside half of it to make the glaze for the salmon. This is, after all, Miso Soy Glazed Salmon. Add the non-marinate sauce to a pot, and add a tablespoon or two of water. Bring to a boil, simmer for a minute or two, and viola, you got yourself a sticky, yummy glaze. I typically work on this while the salmon is in the oven.
Pour some of that glaze onto the cooked salmon, but serve the rest of it on the side. The glaze is thick, savory, slightly sweet, nutty, and has that umami flavor that makes you go olala.
It is also thick, and a little goes a long way. The amount of glaze the recipe creates should be more than what the salmon needs. We typically use the rest of it on the rice and veggies, because when the glaze tastes that good we want it on EVERYTHING.
I’m tellin’ you. I’m ALL about that glaze.
A pro tip when cooking any seafood – Using fresh seafood is the most important thing when making delicious seafood dishes. I grew up on a island so I am a bit particular about my seafood. The sauce and spices will enhance the salmon and makes it tastes over the moon, but it will not be able to cover non-freshness.
When purchasing salmon, I typically like to go up to the seafood counter to buy fresh, non-frozen salmon. Frozen salmon can work, but get to know the brands to know which ones typically comes in fresh and which ones aren’t as fresh. If you buy frozen salmon, let it defrost completely before marinating them.
Salmon is healthy (also ALL about that Omega-3 and protein…), delicious and a treat in our household. Serve this with white or brown rice, a side of veggie, splatter that yum glaze all over because it WILL transform the dish.
So yeah, as you probably guessed, I’m totally digging’ this. New favorite quick and healthy food with A TON of flavors.
TOTALLY DIGGIN’ IT.
Miso Soy Glazed Salmon
- 1 lbs salmon
- 3 tbsp miso paste/ soybean paste
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sesame oil
- 3-4 cloves garlic
- 1/2 tsp ginger powder
- 1/4 cup honey
- 1-2 tbsp water
- Using a blender or food processor, mix together miso paste/soybean paste, soy sauce, mirin, sesame oil, garlic and ginger. Alternatively, mince garlic and mix the other ingredients together.
- Marinate defrosted salmon with half of the sauce for 30-45 minutes. Set aside the other half to make the glaze later.
- Pre-heat oven to 400 degrees F.
- Cooking method 1: Add vegetable oil to cast iron skillet and heat up skillet. When the cast iron is heated up (you should be able to feel the heat), sear marinated salmon non-skin side down for 1 minute. Do not pour marinate to skillet. Flip the salmon over and immediately bring cast iron skillet and salmon into the already pre-heated oven. Cook for 8-11 minutes, depending on thickness of the salmon (see Note 1)
- Cooking method 2: Place salmon on a baking tray greased with vegetable oil. Bake marinated salmon for 11-15 minutes (do not pour marinated to baking tray), depending on the thickness of the salmon (see Note 1)
- While the salmon is in the oven, bring the sauce that was set aside earlier to a pot, add 1-2 tbsp of water, and bring to boil. Lower the heat and continue to cook sauce/glaze for a minute or so. Glaze should thicken slightly. Remove from heat.
- Drizzle some of the glaze onto the salmon. Serve the rest of the glaze as a dipping sauce. Glaze is also good with rice and veggies served along with salmon. Enjoy!