Roasted salmon with miso and orange glaze
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Unrated
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Prep Time
24 mins
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Cook Time
24 mins
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Servings
4
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Course
Main Course
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Cuisine
Japanese
Roasted salmon with miso and orange glaze
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A delicious and easy den-miso style roasted salmon recipe with miso & orange glaze.
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Ingredients
- 3-4 fillets of salmon around 250gms – 300gms each, pin boned with skin on
- A drizzle of olive oil for the salmon skin
Miso orange glaze:
- 3 Tbsp mirin
- 3 Tbs sake
- 2 Tbsp sugar
- 2 Tbs orange juice juice from a small orange
- 3 Tbsp Miso paste
Instructions
- To make in advance, make the miso orange glaze and brush the salmon fillets (flesh side only) with a coating of the glaze. Cover and leave overnight (optional).
- To make the glaze, place all the ingredients in a small pot and heat over a low flame. Whisk in the miso paste and bring it to a gentle boil for about a minute. Remove from heat. It will thicken slightly as it cools.
- Preheat your oven to 180C and make your glaze if you have not already pre marinated it.
- When the oven is at temperature, heat a non-stick frying pan or an ovenproof skillet to hot. Rub a little olive oil onto the skin of the salmon and season the fish with salt and pepper. Fry the fillets skin side down for about 3 – 4 minutes and until the skin is golden and crispy.
- Brush another generous layer of glaze over each fillet (flesh side) and place the pan in the oven (flesh side facing up), or transfer the fillets on to a baking sheet lined with baking paper and roast for about 12- 15 minutes until cooked through. Brush the salmon with another layer of miso glaze about halfway through baking, reserving any remaining sauce to serve.
- Serving suggestion: French fries, sweet potato fries with lemon salt and a light salad such as fennel and radish with a lemon juice and olive oil
Notes
- Serve with any potato side of your choice, such as shoestring potatoes or sweet potatoes, and a salad
- Short-Term Storage (Refrigeration)
- Long-Term Storage (Freezing)
- Allow salmon to cool completely before storing.
- Place in an airtight container and refrigerate for up to 3 days.
- Reheat gently in a pan over low heat or in the oven at 150°C (300°F) for 10 minutes to prevent drying out.
- Wrap the cooled salmon tightly in plastic wrap, then place in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Thaw it overnight in the fridge before reheating.
- Reheat at 150°C (300°F) for 10–12 minutes or until warmed through. Avoid microwaving to prevent a rubbery texture.
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