Salmon that crusty on the outside, juicy on the inside, coated in luscious miso soy glaze. This is the gift that is Miso Soy Glazes Salmon. And let me tell you, it keeps on giving!
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.
One of my favorite things about salmon is that it 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.
And this Miso Soy Glazed Salmon recipe is also another beautiful dream that is about to happen.
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.
How to Make It
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.
Tips and Tricks
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.
More Salmon Recipes
- Teriyaki Glazed Salmon
- Asian Salmon Salad with Ginger Soy Dressing
- Garlic Butter Dill Salmon
- Baked Salmon Sushi Bowl
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!