Paleoish Miso Marinated and Glazed Sheet Tray Salmon (Edit recipe)

Crazy easy Miso Glazed Salmon that will have your taste buds singing in joy! Minimal prep work and comes together in no time!

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	7 g
Carbohydrates:	14 g
Protein:	21 g
Cholesterol:	54 g
Sodium:	768 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Paleoish

View original recipe

Serves: 6

Ingredients

6 Wild Caught Salmon Filet
.333 cup Coconut Aminos
.25 cup Shaoxing Wine (Chinese Rice Wine), or mirin
2 Tbsp White Miso Paste
1 Tbsp Honey
1 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol)
2 tsp Rice Vinegar
1 tsp Sriracha
2 cloves Garlic, chopped
Green Onion (Scallion), for garnish
Sesame Seeds, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 500 degrees with the rack in the upper position.
Start off by getting your marinade together. Add all of the marinade ingredients to a small blender and blend until smooth. Pat your salmon filets dry then add them to a large glass baking dish or bowl. Pour your marinade over the salmon and coat both sides. Let it soak in the marinade flesh side down for 30 minutes to 2 hours.
Let salmon come to room temp for 30 minutes in the marinade. Get a large sheet tray and cover with tinfoil. Add your salmon filets skin side down. Sprinkle with some salt and pepper. Bake for 4-6 minutes if wild thin filets. Bake for 8-10 minutes if thicker filets. You want the temp to be 135-140 degrees in the middle of the filets.
When salmon is cooking, add the marinade through a fine mesh strainer to a bowl. Then add the marinade to a small sauce pot and heat at medium high until you get a nice boil. Once it boils for 2 minutes, reduce heat to medium low. Let this simmer for a few minutes and it will begin to thicken. Remove glaze from heat once it is a maple syrup like consistency.
Spoon over the salmon and top with the green onion and sesame seeds.

Notes

This makes a good amount of marinade/glaze. You could marinade up to 8 salmon filets with this. You could also use the leftover glaze on some vegetables and it would be killer! // Pro tip: if you accidentally cook your glaze for too long and it gets too thick, just add 1 tbsp of water at a time and whisk on low heat. This will thin it out a bit.