5 Ingredient Miso Salmon

Ingredients

• 2 pieces Salmon Fillets (6‑oz each, skin on for extra crispness)
• 2 tablespoons Miso Paste (White or red miso, depending on preferred sweetness)
• 1 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 tablespoon Rice Vinegar (Adds bright acidity)
• 1 teaspoon Sesame Seed Oil (Toasted oil for nutty flavor)
• 1 teaspoon Sesame Seeds (Optional garnish, toasted)

Instructions

1. Make the Miso Glaze

   In a mixing bowl, combine the miso paste, soy sauce, rice vinegar, and sesame seed oil. Whisk until the mixture is smooth and fully incorporated.

   Time: PT2M

2. Score the Salmon

   Place each salmon fillet on a cutting board, skin side down. Using a sharp knife, make shallow diagonal cuts (about 1/4 inch deep) across the flesh in a cross‑hatch pattern. This helps the glaze penetrate.

   Time: PT2M

3. Marinate the Salmon

   Brush the miso glaze generously over both sides of the scored salmon. Let the fish rest at room temperature for 10‑20 minutes so the glaze seeps into the cuts.

   Time: PT10M

4. Preheat the Broiler

   While the salmon marinates, place a baking sheet on the middle rack of the oven and preheat the broiler on medium (or set the oven to “high broil”) for about 10 minutes.

   Time: PT10M

   Temperature: medium broil

5. First Broil

   Remove the salmon from the bowl, place the fillets skin‑side down on the hot baking sheet, and broil for 5 minutes. Watch closely; the glaze should start to caramelize.

   Time: PT5M

   Temperature: medium broil

6. Glaze Again & Finish Broiling

   Remove the tray, brush a second thin layer of glaze over the salmon, then return to the broiler for an additional 2 minutes, or until the surface is glossy and the fish flakes easily with a fork.

   Time: PT2M

   Temperature: medium broil

7. Rest & Serve

   Transfer the salmon to a serving plate, let it rest for 2 minutes, then sprinkle toasted sesame seeds on top if desired. Serve immediately with rice or steamed vegetables.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

22 g

Fiber

0 g