Dinner · Fish & Seafood
Honey-Miso Glazed Salmon
A weeknight salmon glazed with honey, miso and ginger, roasted on a tray with bok choy.
Recipe by Marco AdeyemiGluten FreeDairy Free
- Prep
- 10min
- Cook
- 15min
- Total
- 25min
Ingredients
Servings
4
- 4 x 150g salmon fillets, skin on
- 2 tbsp white miso
- 2 tbsp runny honey
- 1 tbsp soy sauce or tamari
- 1 tbsp fresh ginger, grated
- 2 tsp toasted sesame oil
- 4 heads baby bok choy, halved
- 1 tbsp neutral oil
- cooked short-grain rice and sliced spring onion, to serve
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the oven to 200°C (400°F). Whisk the miso, honey, soy, ginger and sesame oil until smooth.
- 2Toss the bok choy with the neutral oil and a pinch of salt and spread on a lined baking tray.
- 3Place the salmon fillets on top, skin-side down, and brush generously with the miso glaze.
- 4Roast for 12–14 minutes until the salmon flakes easily and the glaze is lacquered and bubbling.
- 5Finish under a hot grill for 1–2 minutes if you want the top extra-tacky.
- 6Serve over rice with the bok choy and spring onion, spooning any tray juices over the top.
Tagged
#weeknight#traybake#quick