Miso and butter are an incredible combo; they become an umami-rich glaze for salmon fillets in this excellent recipe from chef Jenn Louis. Slideshow: More Salmon Recipes 

Best New Chef 2012: Jenn Louis
Jenn Louis
May 2015

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Credit: © Andrew Purcell

Recipe Summary test

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a small bowl, mash the butter with the miso until blended. Rub the salmon all over with 2 tablespoons of the canola oil, season with salt and pepper and arrange in a baking dish. Spread the miso butter over the top of the fillets and roast until just opaque throughout, about 15 minutes. Transfer to a platter.

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  • Meanwhile, in a large bowl, whisk the remaining 2 tablespoons of canola oil with the sesame oil and vinegar; reserve 1 tablespoon of the dressing. Add all of the remaining ingredients to the dressing, season with salt and pepper and toss well.

  • Drizzle the dressing over the salmon. Serve with the salad.

Make Ahead

The dressing can be refrigerated overnight.

Serve With

Sushi rice.

Suggested Pairing

This glazed salmon pairs well with a juicy Oregon Chardonnay.

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