Crazy easy Miso Glazed Salmon that will have your taste buds singing in joy! Minimal prep work and comes together in no time!
- 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
- Preheat oven to 500 degrees with the rack in the upper position.
- 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.
- 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.
- 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.
- Spoon over the salmon and top with the green onion and sesame seeds.
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.