I don’t know if it’s still salmon season or not – isn’t it usually over about now? But there was some delicious salmon at the farmer’s market this weekend, so miso-glazed salmon called my name. I served it with oven fries and fresh-made chocolate chip cookies for dessert. It was a good Sunday night meal.
3T white miso
5t honey
1T soy sauce (I used tamari, because: gluten-free)
2t mirin
1.5t toasted sesame oil
0.25t cayenne pepper
4-6oz center-cut salmon pieces
2T water
1T sesame seeds
1 scallion thinly sliced on diagonal
Whisk miso, 4t honey, soy sauce, mirin, sesame oil, and cayenne together. Measure out 2t of sauce and brush onto tops of salmon. Let stand at room temperature for 20 minutes. Mix water and remaining teaspoon of honey into remaining sauce.
Evenly space filets, skin-side down on oiled wire rack set in rimmed baking sheet. Broil until thickest part of salmon reaches 115F (6-8 minutes). Transfer to platter, drizzle with 2T of remaining miso mixture. Sprinkle sesame seeds and scallion. Serve.