Miso Glazed Salmon
Tender and juicy salmon filets made with garlic, soy sauce, and miso paste glaze. Baked to perfection and ready in just under 30 minutes.
Servings: 4
Ingredients
- 4 salmon filets x 5oz each, with or without skin
- 1/4 cup white miso paste
- 1/4 cup reduced-salt soy sauce
- 2- inch piece ginger grated on the Microplane
- 2 garlic cloves grated on the Microplane
- 1 tbsp honey
- 1 lime juiced, or 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 medium head broccoli cut into florets
- 2 medium carrots thinly sliced
- 1 tbsp olive oil
- Kosher salt and pepper to taste
- 2 green onions thinly sliced
- Optional: sesame seeds to garnish
Instructions
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- In a small bowl, prepare the salmon glaze: mix the miso paste with soy sauce, ginger, garlic, honey, lime juice, and sesame oil.
- Add the salmon to a bowl and stir in with this coating mixture. Allow it to sit over the counter for 10 minutes until you finish preparing the veggies.
- Place the veggies on the prepared baking tray and drizzle with the oil. Season to taste, then give them a good stir.
- Add in the miso-coated salmon fillets.
- Bake for 18-22 minutes (depending on the thickness of your fillets), until the salmon is cooked through and flakes easily with a fork.
- Garnish with green onions and enjoy.
Notes
- serving size: one salmon filet with 1 cup of veggies
- use either skin on or skinless salmon filets
- low sodium soy sauce is preferred
- go for fresh garlic instead of garlic powder
- if you don't have honey use maple syrup
- instead of fresh broccoli, if you have frozen fresh broccoli you can use frozen.
Nutrition
Calories: 425kcal | Carbohydrates: 26g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 2180mg | Potassium: 1535mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6194IU | Vitamin C: 144mg | Calcium: 128mg | Iron: 4mg