• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cook me joy

  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
menu icon
go to homepage
  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
    • BREAKFAST
    • SALAD AND SOUP
    • FISH AND SEAFOOD
    • MEAT AND POULTRY
    • PLANT BASED
    • SWEETS AND DESSERTS
  • Contact me
  • Subscribe
×

Home » RECIPES

Published: Oct 23, 2020 . Modified: Nov 18, 2021 by Joy Cadwising · No Comments

Miso and honey-ginger glazed salmon

Jump to Recipe Print Recipe

Miso is an essential part of Japanese cooking and is even considered the soul of Japanese cuisine. Traditionally, Japanese people use miso paste to enhance the taste of soup broth. But nowadays, many people use miso in their salad, as a marinade for any kind of meat and fish, in braising chicken, etc.

What are the different kinds of miso?

There are different kinds of miso, white, red and awase miso. White miso is easily available in any grocery, the most popular because of its mild and sweet flavor and has a perfect balance of sweetness and saltiness which is so versatile for home cooking. White miso or shiso miso is made with 40% soybeans and 30% rice or barley. Red miso is made from 70% soybeans and 30% rice or barley. While awase miso or blended miso is all-purpose miso made by. lending white and red miso Don't get scared of buying a whole container of miso even when you only need four tablespoons or so. They kept well in the fridge for a long period of time. Once you have it, you own it; you will be amazed at what's next you can make from it. Nutritionally, miso has a lot of benefits to offer.

How to prepare a salmon dinner?

Start with mixing the Miso marinade ingredients and add the salmon. While the salmon is marinating for 10 to 20 minutes, prepare and cook the rice. "white rice like jasmine or basmati is cooked in 15 minutes, but brown rice needs a longer time to cook." While the fish is marinating and the rice cooker is cooking if being used; pre-heat the oven while prepping the zucchini. When all the vegetables are set, place the fish in the oven and saute the vegetables. Everything will be perfect timing.

What to serve with miso and ginger glazed salmon?

Who wouldn't love an easy dinner at home especially when you have been racing with time all day? This Miso and honey-ginger glazed salmon is easy to make and yet very delectable served with sauteed Zucchini and steamed rice.

📖 Recipe

MISO AND HONEY-GINGER GLAZED SALMON

Warming scrumptious recipe with a balanced sweetness and saltiness that is full of umami flavour.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 24 minutes
Servings: 5 serving
Calories: 364kcal

Equipment

  • baking pan

Ingredients  

  • 5 tablespoon white miso paste
  • 5 tablespoon honey
  • 3 tablespoon low sodium soy sauce
  • 1 cloves garlic, finely grated
  • 2 tablespoon ginger, finely grated
  • ½ teaspoon freshly ground pepper
  • 2 pounds salmon fillet

Instructions

  • In a bowl, place the miso, honey, soy sauce, ginger, garlic and pepper then whisk to combine.
  • Place the salmon on a plate and add the miso mixture while saving five tablespoons aside. Cover and let the salmon marinade on the counter for 15 minutes but not more than 30 minutes.
  • Preheat the oven to 450°F. Transfer the fish to a baking sheet lined with parchment paper, drizzle the remaining miso mixture and bake for 16-18 minutes, then broil for a minute or two. Out from the oven and let it rest for five to 8 minutes. Transfer to a plate and serve.

Notes

Oven temperatures vary, adjust the cooking time accordingly. The doneness of the fish also relies on its thickness. Leave it whole instead of portioning into pieces, I like the rustic look as you serve, the idea of sharing one whole piece with your family and it always comes out perfectly moist). To test the doneness, push the fish with your fork, if it's opaque and flake easily, that's done. Cooking salmon should not be that complicated even without too many gadgets
Category: Main Course
Cuisine: Asian
Keyword: Miso, Salmon

Nutrition

Calories: 364 kcal (18%)Carbohydrates: 23 g (8%)Protein: 39 g (78%)Fat: 13 g (20%)Saturated Fat: 2 g (13%)Polyunsaturated Fat: 5 gMonounsaturated Fat: 4 gCholesterol: 100 mg (33%)Sodium: 1035 mg (45%)Potassium: 970 mg (28%)Fiber: 1 g (4%)Sugar: 19 g (21%)Vitamin A: 89 IU (2%)Vitamin C: 1 mg (1%)Calcium: 37 mg (4%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟

📖 Recipe

Sauteed zucchini with garlic and oregano in a black serving plate on a grey linen covered

Sautéed zucchini with garlic and oregano

When life hands you with zucchini, make this recipe. Easy, inexpensive, healthy and a great side dish.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 114kcal

Equipment

  • Large saute pan

Ingredients 
US Customary - Metric
 

  • ¼ cup Chicken stock, vegetable stock or water
  • 3 Cloves of garlic, minced
  • 4 Medium size zucchini, sliced to ⅛ inch thickness
  • 1 tablespoon Red pepper flakes
  • 1 tablespoon Chopped fresh oregano or 1 teaspoon dried oregano
  • 1 teaspoon Freshly ground pepper
  • 2 tablespoon Oregano oil or extra virgin olive oil
  • ¼ teaspoon Salt

Instructions

  • Place the stock in the sautee pan. Turn on the heat to medium, add garlic and cook for 1 minute until the liquid evaporates leaving you 2 tablespoons. Add the zucchini, salt, and chilli flakes. Stir, cook for another 3 minutes until it softens a little but there is still a crunch. turn off the heat, add the oregano leaves, freshly ground pepper and drizzle the olive oil or oregano oil. Serve immediately.
    Sliced zucchini in the sautee pan stirring with stainless steel spatula.

Notes

  • There should be a little crunch when you chew the vegetable, but either way soft and crunchy taste delicious. 
  • If using dried oregano, add at the beginning of cooking together with the stock and garlic.
  • This method of cooking can also be applied to any vegetables of your choice like cauliflower, broccoli, carrots, beans and many more.
Category: Side Dish
Cuisine: American
Keyword: oregano, Zucchini

Nutrition

Calories: 114 kcal (6%)Carbohydrates: 10 g (3%)Protein: 3 g (6%)Fat: 8 g (12%)Sodium: 199 mg (9%)Potassium: 611 mg (17%)Fiber: 4 g (17%)Sugar: 5 g (6%)Vitamin A: 1030 IU (21%)Vitamin C: 36 mg (44%)Calcium: 85 mg (9%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟

Become a part of our family. All the recipes delivered straight to your inbox.

More RECIPES

  • Two glasses of watermelon lemonade garnished with slices or watermelon and 1 jug Placed on a brown linen covered workspace adorn with green linen, one lemon, mint leaves and two glass straw.
    Summer watermelon lemonade
  • Tropical coleslaw qith diced avocado and pineapple in a clear glass serving. bowl
    Amazing tropical salad with pineapple dressing
  • Chocolate fudgy cake on a white cake stand adorned with chocolate pearls, slices of strawberries and a dust of icing sugar
    The easiest chocolate fudge cake
  • Sliced grilled chicken breast and mango salad in a white oval serving plate grnished with stems of cilantro, red chilli and a slice of lime
    Cilantro-lime grilled chicken

Sharing is caring!

  • Facebook
  • Twitter

Reader Interactions

Thank you for coming! Let me know what you think. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Joy. I'm Happy you are here!!

I'm a Filipina, former Elementary teacher and now a full-time cook/housekeeper-food blogger living in Ontario, Canada. The recipes you'll find here are a reflection of what I cooked and learned from all the families I worked for, more importantly, I'm a passionate home cook! Favorites include a picnic in the park, a big bowl of pho and jackfruit.

Learn more about me

Latest recipes

  • Diced mango salad chopped chilli, red onion and cilantro in a white and blue rimmed bowl on a beige surface adorn with cilantro and red chilli on the side.
    Simple green mango salad
  • Sautéed zucchini with garlic and oregano in a white dish placed on top og green and white surface
    Sautéed zucchini with garlic and oregano
  • Quinoa and mushroom soup with celery, turmeric and chopped parsley
    Gingery quinoa and mushroom soup with turmeric
  • Beef meatballs and blistered cherry tomatoes in a pan on a beige linen covered tables
    Beef meatballs and cherry tomatoes in the oven

Footer

cook me joy in green color for Logo

Privacy Policy

Contact

Copyright © 2022 Cook me joy, All Rights Reserved.