Honey Miso Garlic Salmon Recipes

CRISPY GARLIC-MISO GLAZED SALMON

Steps:

• Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
• Place marinade and Salmon Filet in a Ziplock bag and refrigerate and marinate everything for at least 30 minutes or overnight.
• I prepare something looking like a boat out of aluminum foil but of course you can also line a pan with foil.
• Preheat a heavy pan with just a tiny bit of peanut oil. Once your pan is extremely hot sear the top of the salmon for about 1 minute or until you have a nice crust.
• Immediately transfer your salmon to your prepared aluminum foil boat. Flip salmon so the crisp side is face up.
• Bake your salmon in your preheated oven at 180 C (350 F) for 15-20 minutes (depending on thickness). Baste salmon with the sauce halfway through.
• Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over medium high heat to a boil and simmer for about 5 minutes until reduced.
• Serve Salmon with reduced sauce.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

MISO SALMON GRAIN BOWLS

Steps:

• For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
• To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
• To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
• Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
• Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)

MISO HONEY SALMON

Steps:

• Preheat a grill to 350 degrees F over medium-low heat.
• Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
• Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
• Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
• Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
• Serve the salmon with the charred scallions and lemons.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

HONEY MISO GARLIC SALMON

Steps:

• Pre-heat oven to 425. Cover a cookie sheet with tin foil or parchment paper (for easy clean-up). In a small bowl, combine equal parts of miso and honey (about 2 tablespoons each to start with) and 2 cloves of garlic. Add a couple of dashes of white wine, beer or water to achieve desired consistency. The consistency of this sauce should be a little thicker than honey. Stir together & taste. You should taste a balance between the saltiness of the miso, the garlic flavor and the sweetness of honey. Add any of the ingredients to the miso sauce to achieve the balance you need. Sauce is intended to cover the filet, so if your filet is larger, you may need to mix more sauce. Rinse your salmon filet and place skin side down on covered cookie sheet. Pour and spread sauce over filet to coat evenly. Place in preheated oven for 20-30 minutes to cook. Fish is fully cooked when you stick a fork in and it flakes easily. Serve with steamed rice and a stir fry vegetable (asparagus, broccoli, bok choy, zucchini).