White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won’t overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes
Miso-Maple Salmon
White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes
Ingredients
- 2 lemons
- 2 limes
- ¼ cup white miso
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- ¼ teaspoon ground pepper
- Pinch of cayenne pepper
- 1 (2 1/2 pound) skin-on salmon fillet
- Sliced scallions for garnish
Instructions
- Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
- Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
- Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.
Notes
To make ahead:
Refrigerate leftovers for up to 2 days.
