Indulge in a delightful culinary journey with our tantalizing Lime and Miso Glazed Salmon recipe, where zesty lime and savory miso dance harmoniously to create a symphony of flavors. This dish not only tantalizes your taste buds but also impresses with its vibrant presentation. Alongside this signature recipe, we present a collection of equally enticing salmon creations, each boasting unique flavor profiles to suit every palate. From the aromatic Lemon and Herb Baked Salmon to the spicy and vibrant Cajun Blackened Salmon, there's something for everyone to savor. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips ensure every dish turns out perfectly. So, prepare to embark on a culinary adventure that will transport your senses to new heights of deliciousness!
Here are our top 5 tried and tested recipes!
MISO-GLAZED SALMON WITH SUSHI RICE
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Provided by Chris Morocco
Categories Bon Appétit Dinner Seafood Fish Salmon Rice Maple Syrup Vinegar Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
- Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
- Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
- Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
- Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
- Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
MISO HONEY SALMON
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to 350 degrees F over medium-low heat.
- Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
- Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
- Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
- Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
- Serve the salmon with the charred scallions and lemons.
MISO-LIME GLAZED SALMON
This savory miso-lime glazed salmon dish is an unbelievably easy way to add a twist to a classic salmon dinner. It pairs well with roasted veggies and sticky rice.
Provided by Eliza Roth
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400° F. Prepare a baking sheet with foil and lightly grease.
- In a small saucepan over low heat, whisk together mirin, miso paste, soy sauce, brown sugar, and lime juice. Leave on low heat to simmer and thicken.
- Heat a well-oiled pan over medium-high heat. Add salmon filets face down to get a good sear. This may take 2-3 minutes per side. Then, remove from heat.
- Place the salmon filets on the baking sheet. Spoon about half of the glaze onto the salmon.
- Bake in the preheated over for about 10 minutes or until cooked to your liking.
- While the salmon cooks, prepare the crema. Whisk together the mayonnaise, citrus juice, a dollop of wasabi, and some salt and pepper to taste.
- Remove salmon from oven.
- Plate! Spoon the remaining glaze over the top of the salmon and sprinkle with sesame seeds. Drizzle crema over top. This dish pairs well with sticky rice and roasted green beans and carrots.
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
Tips:
- Mise en place: Before you start cooking, measure and prepare all your ingredients. This will help you stay organized and avoid scrambling during the cooking process.
- Choose fresh, high-quality salmon: The fresher the salmon, the better the dish will taste. Look for salmon that is firm to the touch and has a bright, vibrant color.
- Cook the salmon to the desired doneness: Salmon is a versatile fish that can be cooked to a variety of doneness levels. For a medium-rare salmon, cook it to an internal temperature of 125°F (52°C). For a medium salmon, cook it to an internal temperature of 135°F (57°C). And for a well-done salmon, cook it to an internal temperature of 145°F (63°C).
- Don't overcook the salmon: Overcooked salmon will be dry and tough. It's better to slightly undercook the salmon and then let it rest for a few minutes before serving.
- Use a good quality miso paste: Miso paste is a key ingredient in this recipe, so it's important to use a good quality one. Look for a miso paste that is made with whole soybeans and has a rich, complex flavor.
- Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients and flavors to create your own unique dish.
Conclusion:
This lime and miso glazed salmon is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is tender and flaky, and the glaze is tangy and flavorful. Served with rice and vegetables, this dish is a surefire hit. So next time you're looking for a quick and easy salmon recipe, give this one a try!
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