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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.
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{ 14 comments… read them below or add one }
yum, I must go to the chinese supermarket this weekend and get miso paste and mirin. xx
I’m so into miso at the moment – use it all the time. Mirin is also a lovely ingredient.
This sounds so very yummy! I love salmon. Where can I find Miso and Mirin? Never heard of it
I love the combination of miso and salmon, they truly enhance each other. I often make a similar version, but without the soy sauce. definitely gonna add that next time! Thanks for sharing:)
I’m always looking for different way to serve Salmon and this one sounds a winner. Have never used miso or mirin so will have to go on a hunt for these.
I love salmon and it’s so super healthy as long as you don’t eat huge amounts because it is very rich. Your photos make it look so moreish.
Thanks Suzanne
This recipe was wonderful, thank you! Quick question… When you say to turn the grill in your oven on, do you mean to broil it? My glaze didn’t come out as dark as the photos show. Thanks so much!
Hi Kai, thanks and I assume yo must be American in which case dry heat from above is known as broiling. I can only think that your grill (broiler) was not as hot as mine. I had mine on full whack and about 15cm below. It cooked very quickly and due to the concentration of sugar in the sauce it caramelised and went dark. The sauce however is wonderful uncooked, and I use whatever is left over to pour over vegetables or the rest of the fish.
Sam
Thank you SAM! I am American
Even though it wasn’t as brown, it still was fantastic. Will try again with broiler on High!
Thanks
Kai
Yay!
I add a Tbsp of mustard to this recipe….different but better than expected…yum!!
I love this! I’ve made this several times and the salmon always comes out perfectly medium! I like to kick it up a bit and add ginger, lime, and sesame oil to the glaze.
Hi Sarah, that sounds awesome!
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