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Homemade Roasted salmon with a miso & orange glaze recipe photo

Roasted salmon with a miso & orange glaze

Oven-roasted salmon fillets glazed with a sweet-savory miso and orange sauce for a simple elegant weeknight meal.
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Prep Time 24 minutes
Cook Time 20 minutes
Total Time 44 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 fillets salmon about 250–300 g each, pin-boned with skin on
  • olive oil a drizzle, for rubbing on the salmon skin
  • 3 Tbsp mirin
  • 3 Tbsp sake
  • 2 Tbsp sugar
  • 2 Tbsp orange juice juice from a small orange
  • 3 Tbsp miso paste

Equipment

  • Small Saucepan
  • Whisk or spoon
  • non-stick frying pan or ovenproof skillet
  • baking sheet and parchment paper
  • brush for glazing

Method
 

  1. If making ahead, brush the flesh side of the salmon fillets with a layer of the miso-orange glaze, cover, and refrigerate overnight (optional).
  2. Make the glaze: combine mirin, sake, sugar, and orange juice in a small saucepan over low heat; whisk in the miso paste, then bring to a gentle boil for about 1 minute while stirring. Remove from heat; the glaze will thicken as it cools.
  3. Preheat the oven to 180°C (350°F). If you haven't already glazed the salmon, brush a layer of glaze onto the flesh side now.
  4. Heat a non-stick frying pan or ovenproof skillet over high heat. Rub a little olive oil onto the salmon skin and season the fillets with salt and pepper.
  5. Sear the fillets skin-side down for 3–4 minutes, until the skin is golden and crispy.
  6. Brush another generous layer of glaze over the flesh of each fillet, then transfer the pan to the preheated oven (or move fillets to a parchment-lined baking sheet) with the flesh side facing up.
  7. Roast for about 12–15 minutes, brushing with more glaze about halfway through, until the salmon is cooked through. Reserve any remaining glaze to serve.
  8. Remove from the oven and serve warm with the reserved glaze.

Notes

  • Allow salmon to cool completely before storing.
  • Refrigerate in an airtight container for up to 3 days.
  • Reheat gently in a pan over low heat or in the oven at 150°C (300°F) for 10 minutes.
  • For freezing, wrap cooled salmon tightly and place in a freezer-safe container.
  • Freeze for up to 2 months and thaw overnight in the fridge before reheating.
  • Avoid microwaving to prevent a rubbery texture.