White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).

Miso-Maple Salmon

lemons

limes

white miso

olive oil

maple syrup

¼ teaspoon ground pepper

cayenne pepper

(2 1/2 pound) skin-on salmon fillet

scallions

Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.


Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.


Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.


This is a good recipe and my only complaint is that the recipe doesn't specify the actual amount of lemon and lime juice in the sauce. If a lemon/lime is large or juicy, it will be very sour, even with straining out all of the pulp and seeds. I ended up adding additional maple syrup and miso, tasting as I went along.

The flavor of the miso sauce in this recipe is really delicious. Be careful: I think I put the salmon too close to the broiler because it burned around the edges. Next time, I'll cook it on the next level down.

miso-maple salmon

Total: 15 minutes

Author : Adam Dolge

Ingredients

Instructions

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