Mee-So Lovin’ This Miso Salmon Recipe
This dish was a favorite at Pinewood Kitchen simple enough for weeknights but dressed up enough for company. The glaze caramelizes just right, giving the salmon a savory-sweet crust. Salmon is rich in omega-3s but builds histamine quickly once it’s off the boat. Miso and tamari add flavor but can be tough on histamine-sensitive folks. Enjoy this one if you tolerate ferments, or swap the glaze for coconut aminos and fresh ginger to keep it gentler.
Adapt It Your Way: use coconut aminos instead of soy/miso; eat salmon same-day for histamine.
Ingredients
- 2 wild-caught salmon fillets – skin on ( about 1.5 lbs total weight and an inch thick- you can divide them into smaller pieces if you like)
MISO MARINADE
- 2 tbsp of organic sweet white miso paste (there is soy-free miso paste if you have a soy allergy).
- 2 tbsp of mirin or sake
- 1 tbsp of tamari gluten-free soy sauce or coconut aminos
- 1/4 tsp of toasted sesame oil (optional)
Instructions
I like to use boneless salmon fillets, which makes it easier, and you want to keep the skin on as it will keep the salmon from drying out.
Whisk all of the marinade ingredients together, and be sure to break down the miso paste. Cover salmon with marinade and place in the refrigerator for two hours.
Turn on the oven to broil.
I like to use a cast iron skillet, giving it a nice little brush of avocado oil.
Remove the marinade from the salmon using a paper towel, as the miso marinade will burn quickly. Place salmon in a pan with the skin down on the pan. The skin creates a barrier between the flesh and the skillet.
Cook for 6-8 minutes – depending on your broiler – stay with it!
Garnish with green onions and black sesame seeds, and serve over rice, gluten-free soba noodles, or a quick Asian slaw.