This dish combines the delicate texture of fresh salmon with the deep umami of miso and the balanced sweetness of honey. It is a classic Japanese technique that guarantees juicy fish and a caramelized glaze without any fuss.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 fresh salmon fillets (approx. 150 g each)
- 3 tablespoons white miso (fermented soybean paste)
- 2 tablespoons honey
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, finely minced
- 1 tablespoon sesame oil
- Sesame seeds and chives for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Prepare the salmon fillets by patting them thoroughly dry with kitchen paper so the glaze adheres properly; place them on a baking tray lined with parchment paper.
- Step 2 Mix 3 min
In a small bowl, combine three tablespoons of white miso, two of honey, one of soy sauce, the grated ginger and minced garlic; whisk vigorously until you create a smooth, aromatic paste.
- Step 3 Marinate 15 min
Brush each fillet with half of the miso and honey mixture, cover with cling film and let it rest in the refrigerator for fifteen minutes so the fermentation tenderizes the fibers and enhances the umami.
- Step 4 Oven 22 min 200 °C
Preheat the oven to 200 °C and bake the fillets for twenty minutes; after fifteen minutes, brush with the remaining sauce and activate the grill for two minutes to achieve a caramelized finish without drying out the fish.