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Roasted salmon with miso and orange glaze
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Roasted salmon with miso and orange glaze

A delicious and easy den-miso style roasted salmon recipe with miso & orange glaze.

Prep Time
24 mins
Cook Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Japanese

Ingredients

  • 3-4 salmon around 250gms - 300gms each, pin boned with skin on, fillets
  • olive oil for the salmon skin, drizzle
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

    Cup of Yum
  1. 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).
  2. 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.
  3. Preheat your oven to 180C and make your glaze if you have not already pre marinated it.
  4. 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.
  5. 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.
  6. 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.