Best Crispy Salmon With Miso Honey Noodles Recipes

CRISPY GARLIC-MISO GLAZED SALMON

Steps:

• Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
• Place marinade and Salmon Filet in a Ziplock bag and refrigerate and marinate everything for at least 30 minutes or overnight.
• I prepare something looking like a boat out of aluminum foil but of course you can also line a pan with foil.
• Preheat a heavy pan with just a tiny bit of peanut oil. Once your pan is extremely hot sear the top of the salmon for about 1 minute or until you have a nice crust.
• Immediately transfer your salmon to your prepared aluminum foil boat. Flip salmon so the crisp side is face up.
• Bake your salmon in your preheated oven at 180 C (350 F) for 15-20 minutes (depending on thickness). Baste salmon with the sauce halfway through.
• Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over medium high heat to a boil and simmer for about 5 minutes until reduced.
• Serve Salmon with reduced sauce.

CRISPY SALMON WITH MISO-HONEY NOODLES

Steps:

• Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
• Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
• Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
• When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

MISO HONEY SALMON

Steps:

• Preheat a grill to 350 degrees F over medium-low heat.
• Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
• Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
• Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
• Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
• Serve the salmon with the charred scallions and lemons.

MISO MAPLE-GLAZED SALMON

Steps:

• Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
• Brush an oven-ready skillet with vegetable oil.
• Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
• Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
• Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.