Easy to prepare, this miso- and tamari-glazed salmon recipe is rich in omega-3 fatty acids. The gomasio - a sesame salt - adds magnesium and calcium.
Misoyaki Salmon
Salmon is slathered with miso and gently grilled in this misoyaki salmon recipe.
Servings: 4 servings
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Ingredients
- 4 (6 oz) wild-caught salmon fillets
- 2 tablespoons rice wine vinegar
- ½ cup mirin
- 2 tablespoons honey
- ¼ cup white miso
- ½ cup naturally fermented soy sauce
- ¼ cup gomasio
Instructions
- Mix the vinegar, wine, honey, miso and tamari together in a plastic baggie until the honey and misos are thoroughly disolved. Add the salmon to the bag and allow it to marinate overnight.
- Heat the oven to 425 F and cook the salmon for 5 – 10 minutes, then broil the salmon for 1 – 2 minutes and serve with gomasio – a Japanese seasoned salt which includes sea vegetables, sesame seeds and sea salt.
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