Pretty Miso Glazed Salmon
Tasty, healthy and easy to use – our salmon Pretty Miso recipe is your all-occasion flavour saviour.
1 kg raw salmon skin on or ocean trout
80 ml Pretty Miso marinate
2 tsp Olsen sea salt flakes
1 tbsp toasted sesame seeds for garnish
Place the salt on the salmon then place the salmon skin side up in the Pretty Miso marinade. Cover and refrigerate for at least 30 minutes or overnight.
Remove the salmon from the refrigerator and let it sit at room temperature for 5 mins while you arrange an oven rack about 20 cm away from the grill element and heat the oven to 180°C.
Bake until the salmon is opaque pink in the centre, cooked through, and flakes easily, 10 to 18 minutes – depending on the thickness of the fillet. Check the fillet at 10 minutes by inserting a fork into the thickest part of the fillet and gently pull. If the fish is soft and flakes easily, then it's done. If it's still gooey and raw and the fork is difficult to pull out, bake the salmon for another 5 to 8 minutes and check again.
Remove the salmon from the oven, turn the oven to grill and heat for 2 to 3 minutes. Return the salmon to the oven and grill until lightly charred in spots on the top and around the edges, around 2 to 3 minutes.
As an option Mishy likes to add 1 tbsp of crushed dried seaweed to the sesame seed mix.