Paleoish Miso Marinated and Glazed Sheet Tray Salmon

Crazy easy Salmon recipe that you just throw in the oven. The marinade turns into a sexy glaze that will have your tastebuds singing in joy.

I mean…… don’t you want a nibble of that? I wanted a few more filets when I finished devouring that one in the picture. This is a recipe that I’ve been making for quite a long time and finally measured everything out for you guys! I cleaned things up by using Coconut Aminos and Monkfruit sugar. The Miso and mirin is what’s making this Paleoish. Miso is fermented though and has some nice health benefits and probiotics in it so definitely a solid Paleoish ingredient to treat yourself to from time to time!

I like this recipe because it’s so damn easy to make! You create the marinade then boil that off after and it turns into a glaze! Throw the salmon in the oven and you could serve this with endless amount of things! I hope you guys love it and make sure to tag me in your creations! Let’s get to cookin.

Paleoish Miso Marinated and Glazed Sheet Tray Salmon

• Author: Dave Cohen
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 6 servings 1x
• Category: Paleoish, Seafood
• Method: Sheet tray
• Cuisine: Seafood

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Description

Crazy easy Miso Glazed Salmon that will have your taste buds singing in joy! Minimal prep work and comes together in no time!

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Ingredients

Scale 1x2x3x

• 6 Salmon Filets
• 1/3 cup coconut aminos
• 1/4 cup mirin
• 2 tbsp white miso
• 1 tbsp honey
• 1 tbsp monk fruit sugar
• 2 tsp rice wine vinegar
• 1 tsp sriracha
• 2 chopped garlic cloves
• green onions, for garnish
• sesame seeds, for garnish

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Instructions

1. Preheat oven to 500 degrees with the rack in the upper position.
2. Start off by getting your marinade together.  Add all of the marinade ingredients to a small blender and blend until smooth.  Pat your salmon filets dry then add them to a large glass baking dish or bowl.  Pour your marinade over the salmon and coat both sides.  Let it soak in the marinade flesh side down for 30 minutes to 2 hours.
3. Let salmon come to room temp for 30 minutes in the marinade.  Get a large sheet tray and cover with tinfoil.  Add your salmon filets skin side down.  Sprinkle with some salt and pepper.  Bake for 4-6 minutes if wild thin filets.  Bake for 8-10 minutes if thicker filets.  You want the temp to be 135-140 degrees in the middle of the filets.
4. When salmon is cooking, add the marinade through a fine mesh strainer to a bowl.  Then add the marinade to a small sauce pot and heat at medium high until you get a nice boil.  Once it boils for 2 minutes, reduce heat to medium low.  Let this simmer for a few minutes and it will begin to thicken.  Remove glaze from heat once it is a maple syrup like consistency.
5. Spoon over the salmon and top with the green onion and sesame seeds.

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Notes

This makes a good amount of marinade/glaze.  You could marinade up to 8 salmon filets with this.  You could also use the leftover glaze on some vegetables and it would be killer!

Pro tip: if you accidentally cook your glaze for too long and it gets too thick, just add 1 tbsp of water at a time and whisk on low heat.  This will thin it out a bit.