Hot Honey Miso Salmon Marinade
This Hot Honey Miso Salmon pairs sweet, tangy Hot Honey Balsamic with savory miso for a perfectly balanced glaze. The marinade creates a caramelized crust while keeping the salmon tender and juicy. Serve with roasted greens or wild rice for an easy weeknight dinner that tastes like a restaurant dish.
Hot Honey Miso Salmon Marinade
Rated 5.0 stars by 1 users
Category
MarinadesCuisine
Fusion
Author:
Nicolas Wilcox, Fustini’s of Traverse City
Servings
2
Prep Time
35 minutes
Cook Time
10 minutes
This Hot Honey Miso Salmon pairs sweet, tangy Hot Honey Balsamic with savory miso for a perfectly balanced glaze. The marinade creates a caramelized crust while keeping the salmon tender and juicy. Serve with roasted greens or wild rice for an easy weeknight dinner that tastes like a restaurant dish.
Ingredients
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2 salmon fillets
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3 Tablespoons Fustini’s Hot Honey Balsamic Vinegar
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1 Tablespoon Fustini’s Extra Virgin Olive Oil
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1 Tablespoon White Miso Paste
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1 teaspoon dijon mustard
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1 clove garlic minced
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1/2 of a lemon juiced and zested
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Salt to taste
Directions
In a bowl, whisk together Fustini’s Hot Honey Balsamic, Fustini’s Extra Virgin Olive Oil, white miso paste, dijon mustard, garlic, and lemon. Reserve a small amount of marinade to finish salmon at the end of cooking.
Place fillets in a zip lock bag and top with marinade mixture. Squeeze bag to ensure fillets are fully drenched in marinade. Let sit, refrigerated, for 30 minutes.
Heat olive oil in a nonstick skillet on medium high heat until hot and shimmering. Sear salmon skin side up for about 4 - 5 minutes, or when the cooked color of the salmon reaches a bit more than halfway up and it begins to be golden on the bottom. Don’t touch the salmon until ready to flip to get the best flavor and crust.
Carefully flip the filets, lower heat to medium, and cook for an additional 4 minutes skin down. While finishing cooking, and with the skin facing down, add your reserved marinade onto the salmon.
Transfer to a plate and serve with sautéed broccolini or brussels sprouts, or seasoned polenta, rice, or quinoa.
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