AuthorRita's Kitchen
RatingDifficultyIntermediate

Steve and I took an online cooking class to watch this being prepared. We made it the next day. Steve said it was a keeper recipe. Serve with Bok Choi and side of white rice.

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Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 ¼ cup Pure maple syrup
 ¼ cup White miso (or Tahini)
 ¼ cup Soy Sauce
 ¼ cup Unseasoned rice vinegar
 ¼ tsp Crushed red pepper flakes
 ¼ cup High heat oil (vegetable or canola)
 24 oz Salmon fillets, boneless
 Salt to taste
1

Preheat broiler.

2

Whisk maple syrup, miso, soy sauce, vinegar, and red pepper to combine.

3

Heat oil in medium skillet over medium/high heat.

4

Season salmon with salt and place in skillet.

5

Cook 4-5 minutes until salmon is a bit crispy.

6

Baste top of salmon with glaze, cook 2-3 more minutes.

7

Remove the skillet from heat and place under broiler.
Cook until glaze gets sticky and salmon is cooked through (about 2 more minutes).

Ingredients

 ¼ cup Pure maple syrup
 ¼ cup White miso (or Tahini)
 ¼ cup Soy Sauce
 ¼ cup Unseasoned rice vinegar
 ¼ tsp Crushed red pepper flakes
 ¼ cup High heat oil (vegetable or canola)
 24 oz Salmon fillets, boneless
 Salt to taste

Directions

1

Preheat broiler.

2

Whisk maple syrup, miso, soy sauce, vinegar, and red pepper to combine.

3

Heat oil in medium skillet over medium/high heat.

4

Season salmon with salt and place in skillet.

5

Cook 4-5 minutes until salmon is a bit crispy.

6

Baste top of salmon with glaze, cook 2-3 more minutes.

7

Remove the skillet from heat and place under broiler.
Cook until glaze gets sticky and salmon is cooked through (about 2 more minutes).

Carmelized Miso Salmon