Every now and again I crave salmon so tonight I made Miso Glazed Salmon grilled on a cedar plank (but you could easily do this in pan or oven). Moist, flakey, savory, and tangy salmon is featured here on top of brown rice, spiralized radish, and snap peas for crunch. I tried to recreate The Cheesecake Factory’s recipe for Miso Glazed Salmon which is seriously the best salmon I’ve ever had. Their salmon is loaded with sugar and butter so of course it’s good, but not good for you. I chose to cut down on the calories and fat by using honey instead of sugar and just a touch of butter for the richness. But you could easily leave it out if you want. Serve this with your favorite rice and veggies for a complete meal or serve the salmon cold on top of some greens. It’s really good! And my 5 year old ate it without turning up his nose, so you know it has to be good!
2 T rice wine vinegar
1 T sriracha (or other hot sauce)
2 t coconut aminos (or soy sauce)
2 T honey
2 T miso paste (soybean paste)
1 t chili powder
2 T coconut oil
1 t fresh grated ginger
Juice of half a lime
1 pound Wild Caught Salmon filets with skin on
1 T butter
3 cups of brown rice or rice of your choice
Veggies of your choice (snap peas, carrots, broccoli)
3 T green onions (optional)
2 T sesame seeds (optional)
In a bowl combine the first 9 ingredients and add a 1/4 cup to a shallow dish. Place salmon in to marinade for at least 2 hours.
Place the rest of the glaze in a pan and add the tablespoon of butter and melt over low heat. Set aside.
Heat a separate pan over medium heat and spray with cooking spray. Add fish to pan (discard marinade that the salmon was in), flesh side down and cook 3 minutes. Every couple of minutes use a pastry brush to glaze the salmon with the sauce and cook the salmon for a total of 6-8 minutes or until salmon is cooked through. I like mine just beyond rare, about 8 minutes but it really depends on the size and thickness of your salmon. Right before serving, brush with additional sauce.
You may also cook this in an oven at 375F for about 10-12 minutes. Make sure to baste every couple of minutes with the sauce.
Garnish with sesame seeds and green onions if desired.