Jacques Pépin's Broiled Salmon with Miso Glaze

by Nikolai Nikitenko May 15, 2016

Jacques Pépin's Broiled Salmon with Miso Glaze

2 tablespoons red miso paste
1 tablespoon maple syrup
2 teaspoons tamari or dark soy sauce
2 teaspoons rice vinegar

1 teaspoon hot chili sauce, such as Sriracha
4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)

Mix all the ingredients except the salmon together until smooth.

Line a baking sheet with aluminum foil, preferably nonstick. Put the salmon on a plate and, using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover, and refrigerate for at least 1 hour, and up to overnight.

At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. Place the pan of salmon on the rack and broil for about 4 minutes, until the salmon is nicely browned, but still pink inside.

Serve the salmon on warm plates, drizzling any juices over it.





Nikolai Nikitenko
Nikolai Nikitenko

Author


Shop Our Great Products

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Casual Healthy Lunches
Casual Healthy Lunches

by Nikolai Nikitenko February 09, 2017 1 Comment

Continue Reading →

Smoked Salmon Appetizer
Smoked Salmon Appetizer

by Nikolai Nikitenko February 09, 2017

Continue Reading →

Baked Salmon: So Many Ways
Baked Salmon: So Many Ways

by Nikolai Nikitenko February 09, 2017

Continue Reading →

SEO