Roasted salmon with a miso & orange glaze

This roasted salmon with miso and orange glaze is inspired by the famous Nobu black cod den miso, arguably one of the greatest seafood dishes ever created. It was the dish that sprung to mind when Kanonkop tasked me to come up with a recipe to pair with their Kadette Pinotage Rosé.

Not just because the wine is a soft blush colour and the pink in the salmon matches it beautifully, but the flavours of the fish and the miso and orange glaze stand up to the full-bodied dry style of rosé. Reinforcing my newly found and totally non-scientific theory that Pinotage makes great rosé.

The tasting notes of this wine speak to aromas of ripe melon, candy floss, rose water and summer berries on the nose. With the flavour profile being packed with juicy raspberry and cherry fruit I picked up on all of that. The bright acidity and delicate nature of this wine make it versatile for any drinking occasion.

This is a very easy recipe, and you can optimize the flavour of the glaze by marinating the salmon for a few hours or overnight. Alternatively, you can make it on the day, and it will still be delicious.

Not wanting to forego the irresistible crispy salmon skin, I first seared it in a very hot pan and then finished off the cooking in the oven. You can use a cast-iron skillet (Dutch oven) to optimize the use of one pan. Otherwise, transfer the fish to a baking sheet after you have crisped up the skin.

There is enough miso glaze to coat 4 x 250gms – 300gms salmon steaks but I used 3 fillets and greedily ate the remaining sauce with my fish. I served this with skinny chips made in my air fryer and a simple salad of fennel, radish and mint with lemon juice, olive oil, sea salt flakes and black pepper. You could also serve it with any steamed greens, rice or seasoned noodles

Storage Instructions for Pan-Seared & Oven-Roasted Salmon

Short-Term Storage (Refrigeration)

• Allow salmon to cool completely before storing.
• Place in an airtight container and refrigerate for up to 3 days.
• Reheat gently in a pan over low heat or in the oven at 150°C (300°F) for 10 minutes to prevent drying out.

Long-Term Storage (Freezing)

• Wrap the cooled salmon tightly in plastic wrap, then place it in a freezer-safe bag or container.
• Freeze for up to 2 months.
• Thaw it overnight in the fridge before reheating.
• Reheat at 150°C (300°F) for 10–12 minutes or until warmed through. Avoid microwaving to prevent a rubbery texture.

Roasted salmon with miso and orange glaze recipe

A delicious and easy den-miso style roasted salmon recipe with miso & orange glaze.

Print Recipe

Prep Time:24 minutes mins

Cook Time:20 minutes mins

Ingredients

• 3-4 fillets of salmon around 250gms – 300gms each, pin boned with skin on
• A drizzle of olive oil for the salmon skin

Miso orange glaze:

• 3 Tbsp mirin
• 3 Tbs sake
• 2 Tbsp sugar
• 2 Tbs orange juice juice from a small orange
• 3 Tbsp miso paste

Instructions

• To make in advance, make the miso orange glaze and brush the salmon fillets (flesh side only) with a coating of the glaze. Cover and leave overnight (optional).
• To make the glaze, place all the ingredients in a small pot and heat over a low flame. Whisk in the miso paste and bring it to a gentle boil for about a minute. Remove from heat. It will thicken slightly as it cools.
• Preheat your oven to 180C and make your glaze if you have not already pre marinated it.
• When the oven is at temperature, heat a non-stick frying pan or an ovenproof skillet to hot. Rub a little olive oil onto the skin of the salmon and season the fish with salt and pepper. Fry the fillets skin side down for about 3 – 4 minutes and until the skin is golden and crispy.
• Brush another generous layer of glaze over each fillet (flesh side) and place the pan in the oven (flesh side facing up), or transfer the fillets on to a baking sheet lined with baking paper and roast for about 12- 15 minutes until cooked through. Brush the salmon with another layer of miso glaze about halfway through baking, reserving any remaining sauce to serve.
• Serving suggestion: French fries, sweet potato fries with lemon salt and a light salad such as fennel and radish with a lemon juice and olive oil

Notes

Serve with any potato side of your choice, such as shoestring potatoes or sweet potatoes, and a salad

Storage Instructions for Pan-Seared & Oven-Roasted Salmon

Short-Term Storage (Refrigeration)

• Allow salmon to cool completely before storing.
• Place in an airtight container and refrigerate for up to 3 days.
• Reheat gently in a pan over low heat or in the oven at 150°C (300°F) for 10 minutes to prevent drying out.

Long-Term Storage (Freezing)

• Wrap the cooled salmon tightly in plastic wrap, then place in a freezer-safe bag or container.
• Freeze for up to 2 months.
• Thaw it overnight in the fridge before reheating.
• Reheat at 150°C (300°F) for 10–12 minutes or until warmed through. Avoid microwaving to prevent a rubbery texture.

 

Servings: 4

Author: Sam Linsell

More salmon recipes you may like:

Creamy salmon pasta with spinach & capers

Vietnamese caramel salmon in the Instant Pot

Creamy Tuscan salmon with sun-dried tomatoes

Miso salmon & cucumber salad

Herb and fennel-crusted salmon with garlic-roasted sweet potatoes

Salmon poached in lapsang souchong tea with ginger, lemon & honey

Salmon poke

Baked salmon with a lemon & herb crumb

* This post is proudly sponsored by Kanonkop

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