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Salmon with a minty miso glaze

First things first, I entered my Orecchiette with Ramps and Fiddleheads recipe into the Spring Pasta Competition over at Italy Magazine. There are a lot of other delicious sounding entries to check out. Oh and don’t forget to vote:-) Also, Sticky Gooey Creamy Chewy gave us a Yummy blog award. While we don’t participate in
Course Entree
Cuisine American
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian


  • 1 tablespoon toasted sesame seeds toasted ground with mortar and pestle
  • 2 tablespoons miso white
  • 2 tablespoons mirin
  • 1 teaspoon dark brown sugar
  • 1.5 tablespoons mint finely minced
  • 1 tablespoon cilantro finely minced
  • 1 clove garlic finely minced
  • 2 - 4 salmon fillets


  1. Whisk the sesame seeds, miso, mirin, and sugar together with a fork (you might need to use the back of the fork to mash up the miso a little first). Add the mint, cilantro and garlic stir to combine.
  2. If you're BBQing, get your fire going and make sure you have a cooler area of the fire to put the fish on.
  3. If you're using the broiler, put your oven rack in the middle of the oven and turn the broiler on high. Get a pan with a wire rack on top ready (I just use a shelf out of the toaster oven on top of a baking sheet).
  4. Just before you're ready to throw the salmon in the oven, give it a nice thick coating of glaze, especially on top (the meat side). Place the salmon, on the rack, skin side down.
  5. Cook until the glaze is nice and brown and the salmon is just barely translucent at it's thickest part 7-12 minutes depending on the thickness of the salmon and the temperature of your heat source. If the glaze starts to burn before the salmon is done, lay a piece of foil on top of the salmon.