Miso-Lime Glazed Salmon

Vibrant fusion of Japanese umami and Mexican citrus in this effortless 30-minute dinner. Perfectly seared salmon is finished with a caramelized miso-lime glaze for a restaurant-quality crust and tender interior.

---

Why This Recipe Works

• 4 Salmon fillets (approx. 170g / 6oz each), skin-on
• 15ml (1 tbsp) Neutral oil (avocado or grapeseed)
• 2g (½ tsp) Sea salt
• 60g (4 tbsp) White miso paste (Shiro miso)
• 30ml (2 tbsp) Mirin
• 15ml (1 tbsp) Honey or agave nectar
• 15ml (1 tbsp) Fresh lime juice
• 5g (1 tsp) Lime zest
• 15g (¼ cup) Fresh cilantro, roughly chopped
• 1 Lime, cut into wedges
• 1 Spring onion, thinly sliced

Ingredients

• 4 Salmon fillets (approx. 170g / 6oz each), skin-on
• 15ml (1 tbsp) Neutral oil (avocado or grapeseed)
• 2g (½ tsp) Sea salt
• 60g (4 tbsp) White miso paste (Shiro miso)
• 30ml (2 tbsp) Mirin
• 15ml (1 tbsp) Honey or agave nectar
• 15ml (1 tbsp) Fresh lime juice
• 5g (1 tsp) Lime zest
• 15g (¼ cup) Fresh cilantro, roughly chopped
• 1 Lime, cut into wedges
• 1 Spring onion, thinly sliced

Instructions

1. Prepare the Oven Position the oven rack 15cm (6 inches) below the broiler element. Preheat the broiler to high. Line a shallow baking sheet with parchment paper or lightly oiled foil.
2. Whisk the Glaze In a small bowl, combine the white miso, mirin, honey, lime juice, and lime zest (plus the optional ancho chili powder). Whisk until the paste is completely smooth and pourable.
3. Sear the Salmon (Optional but Recommended) Pat the salmon fillets dry with paper towels. Season with sea salt. Heat a large oven-safe skillet over medium-high heat with the neutral oil. Place salmon skin-side down and sear for 3 minutes until the skin is crisp. (Skip this step and place directly on the baking sheet for a faster “one-pan” method).
4. Apply Glaze Place the salmon fillets on the prepared baking sheet, skin-side down. Spoon the miso-lime glaze generously over the top of each fillet, ensuring even coverage.
5. Broil Place the tray under the broiler. Cook for 5–7 minutes. Watch closely: the miso contains sugar and will brown quickly. Remove once the glaze is bubbling and charred in spots, and the salmon flakes easily with a fork.
6. Rest and Garnish Let the salmon rest for 2 minutes. Transfer to plates and top with fresh cilantro and spring onions. Serve with extra lime wedges on the side.

Tips & Variations

• Cut broccoli florets small so they cook quickly
• Don’t brown the garlic — low heat keeps it sweet
• Splash of White Wine does wonders
• Add lemon zest for brightness
• Save Pasta Water to thicken the sauce and flavor

Storage & Equipment

Substitution: If white miso is unavailable, yellow miso works well; avoid red miso as it is too salty for this delicate fusion.

Prep Shortcut: Whisk the glaze up to 3 days in advance and store in an airtight container in the fridge.

Storage: Store leftovers in a sealed container for up to 2 days. Reheat gently in a 150°C (300°F) oven to prevent the fish from becoming rubbery.

Serving Suggestion: Pairs perfectly with jasmine rice or a simple Mexican-style slaw with cabbage and vinegar.

More Easy 30 Minute Meals