Miso-Glazed Baked Salmon

Miso-Glazed Baked Salmon

NEW talking recipes! We'll talk you through each delicious step, so you can reserve both hands for cooking.

Ingredients

  • 2 scallions for garnish (or 2 tbsp chopped)
  • 4 6 oz. salmon fillets
  • 1 cup Soy Vay® Miso Vinaigrette Dressing & Sauce, divided
  • 2 Tbsp. sesame seeds
  • pinch of salt

Prep

  • 1.
    Chop the scallions. Set aside.
  • 2.
    Arrange salmon in a shallow dish or resealable plastic container.
  • 3.
    Pour 1/2 cup of the Miso Vinaigrette sauce over the fish and turn until evenly coated.
  • 4.
    Cover and marinate in the fridge for 3 hours.
  • 5.
    Discard any leftover marinade.
  • 6.
    Preheat oven to 425°F.

Cook

  • 1.
    Arrange the fillets on a foil lined baking sheet.
  • 2.
    Brush or baste the tops with the remaining Miso Vinaigrette sauce.
  • 3.
    Bake for about 12 minutes. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
  • 4.
    When the fish is done, brush with a final bit of Miso Vinaigrette sauce.
  • 5.
    Season with a pinch of salt.
  • 6.
    Garnish with toasted sesame seeds and scallions.
  • 7.
    Serve immediately.

Notes

Edit

Got anything special to remember about this recipe? Leave yourself a note for next time.