This recipe takes about 5 minutes to prepare, around 10 minutes to grill, and is now my favourite way to cook this exquisite fish.
I adore salmon raw, and made a flavour packed tartare earier this year. Served with crunchy kettle fried crisps, it instantly became my favourite snack to serve with drinks.
I am simply dilly over Bizerca’s raw Norwegian salmon salad with goats cheese and pine nuts, and am always tempted to make this the minute I get my hands on salmon.
So these three recipes which are so simple to make, are my favourite ways to prepare salmon. They allow the integrity of the fish to shine through whilst adding so much flavour.
This recipe will feed 2 people
- 1 salmon fillet about 500g
- 1 T miso paste
- 1 T soy sauce
- 2 T honey
- 1 T mirin
- lime wedges to garnish and spritz the fish
Turn the grill of your oven on and move the rack to the highest wrung (about 12 cm below the grill). Mix all the dressing ingredients together with a small whisk. Line a baking tray with paper, silicone baking sheets (the best) or foil as the sauce gets really sticky, and place the fish, skin side down on top of this. Spread about half of the miso-honey dressing over the fish. Grill for a about 10 minutes and until it has turned a lovely dark caramel colour. Baste the fish once or twice during the cooking time with the remainder of the dressing.
Serve immediately with freshly cut lime wedge to squeeze over.
The fish was soft and pink on the inside with a lip-smackingly tasty outer layer. The skin was crispy and delicious and I found myself licking the spatula to get all the sticky bits off.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.
I can also be found enthusiastically pinning beautiful food images on Pinterest.