Delicate SELECT Extra Virgin Olive Oil ·
Hot Honey Balsamic ·
Medium SELECT Extra Virgin Olive Oil ·
Robust SELECT olive oil ·
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
Nicolas Wilcox, Fustini’s of Traverse City
2
35 minutes
10 minutes
Fusion
Marinades
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
- 2 salmon fillets
- 3 Tablespoons Fustini’s Hot Honey Balsamic Vinegar
- 1 Tablespoon Fustini’s Extra Virgin Olive Oil
- 1 Tablespoon White Miso Paste
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1/2 of a lemon juiced and zested
- 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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