Baked Salmon with Miso-Citrus Glaze

Ingredients:

• 4 salmon fillets (6 oz each)

• Salt and pepper to taste

• 1 tbsp olive oil (for greasing the baking dish)

For the Miso-Citrus Glaze:

• 2 tbsp white miso paste (shiro miso)

• 2 tbsp fresh orange juice

• 1 tbsp fresh lime juice (or lemon juice)

• 1 tbsp soy sauce (low sodium)

• 1 tbsp mirin (or honey if you don’t have mirin)

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• Zest of 1 lime or 1/2 orange (optional, for extra citrus punch)

Optional Garnish:

• Thinly sliced green onions

• Orange or lime zest

• Toasted sesame seeds

• Fresh cilantro or microgreens

Instructions:

1. Preheat Oven:

• Set your oven to 400°F (200°C).

• Lightly grease a baking dish with olive oil.

2. Make the Glaze:

• In a small bowl, whisk together miso paste, orange juice, lime juice, soy sauce, mirin, sesame oil, garlic, ginger, and citrus zest (if using) until smooth.

• Taste and adjust: Add a little more honey or mirin for sweetness, or more lime for brightness if desired.

3. Prep the Salmon:

• Pat the salmon fillets dry and season lightly with salt and pepper.

• Place fillets in the prepared baking dish, skin-side down.

4. Glaze and Bake:

• Spoon or brush the miso-citrus glaze generously over each fillet.

• Bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily. (Internal temp: 125–130°F (52–54°C) for medium.)

5. Broil for a Finish (Optional):

• For a caramelized glaze, switch to broil during the last 1–2 minutes of baking. Watch closely so it doesn’t burn.

6. Serve:

• Plate the salmon and spoon any pan sauce over the top.

• Garnish with green onions, sesame seeds, or citrus zest.

• Great served with rice, soba noodles, or sautéed bok choy.

Flavor Notes:

• Miso brings a savory, umami-rich depth.

• Citrus cuts through the richness with a refreshing brightness.

• Ginger & Garlic give it a fresh, aromatic punch.