Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons miso paste
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 2 teaspoon olive oil
  • 1/2 teaspoon ground black pepper (or to taste)
  • 4-6 salmon fillets (about 1 lb.), cut into 2-inch wide fillets
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • steamed rice
  • 1 teaspoon sesame seeds (for garnish)
  • 1 teaspoon green onions, chopped (for garnish)

Instruction

  • In a small mixing bowl, combine miso paste, honey, soy sauce, olive oil and pepper and mix well with a spoon until smooth.
  • In a large ziploc bag, add salmon and the miso mixture. Press the air out of the bag and seal tightly. Gently press the marinade around the salmon fillets to coat. Place the bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
  • Preheat oven to 375 F.
  • Remove the marinated salmon fillets out of the bag and place them evenly spaced apart onto a parchment-lined quarter sheet baking sheet.
  • Bake for 13-15 minutes, then remove from oven and let the salmon rest on the baking sheet at room temperature for 5 minutes. When salmon is cooked, the flesh will turn opaque and will flake easily when inserting a fork.
  • In a small bowl, mix together soy sauce, honey and sesame oil and brush the glaze over salmon.
  • Serve with steamed rice and garnish with sesame seeds and green onions.