Ingredients
- 1 pound king salmon fillets
- 1 pinch ground black pepper
- ½ cup dark brown sugar
- ¼ cup miso paste
- 2 tablespoons minced ginger
- ¼ cup gluten-free soy sauce (tamari), or as needed
What Makes This Recipe Special
This dish combines the rich, buttery flavor of salmon with a sweet and tangy ginger-teriyaki glaze. It’s quick to prepare and offers a perfect balance of savory and fresh tastes. Plus, it’s a healthy option packed with protein and omega-3s.
Helpful Kitchen Tips
- Use fresh ginger for the best flavor in the glaze.
- Don’t overcook the salmon; it should be tender and slightly pink inside.
- Brush the glaze on the salmon in the last few minutes of cooking to avoid burning the sugars.
- Don’t overcook the salmon; it should be tender and slightly pink inside.
- Brush the glaze on the salmon in the last few minutes of cooking to avoid burning the sugars.
Directions
Lightly heat your oven to 350°F (175°C). Line a pie pan with aluminum foil, then place the salmon inside and sprinkle some pepper over it. In a small bowl, mix together the brown sugar, miso, and ginger. Gradually add soy sauce until the mixture becomes a smooth glaze. Spread a generous layer of this glaze over the salmon. Pop the pan into the oven and bake for about 10 minutes. After that, move the oven rack closer to the top—about 6 inches from the heat—and turn on the broiler. Broil the salmon for 2 to 3 minutes, keeping a close eye on it, until the fish flakes easily and the glaze turns golden and bubbly.
Serving Advice
Serve with steamed rice or quinoa and a side of sautéed vegetables like broccoli or snap peas. A simple green salad with a light vinaigrette also pairs nicely to keep the meal fresh and balanced.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the salmon moist. Avoid freezing as it can change the texture of the fish.
