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Epicurious

Miso-Sriracha Glazed Salmon

Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.

Recipe information

  • Yield

    makes 6 servings

Ingredients

3 tablespoons toasted sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup soy sauce
1/4 cup white miso paste
3 tablespoons Sriracha
1 clove garlic, minced
Nonstick cooking spray
6 (6-ounce) salmon fillets, about 1-inch thick
Steamed rice, to serve
Sliced green onions, green part only, for garnish

Preparation

  1. Step 1

    Preheat the broiler.

    Step 2

    In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.

    Step 3

    Spritz the broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the center of the fillet, 9 to 10 minutes. Serve atop steamed rice. Garnish with green onions.

  2. OVER THE TOP TIP

    Step 4

    Replace the steamed rice with a mountain of Sriracha and SPAM Fried rice (page 75) and a friendly pile of Sriracha Slaw (page 47).

The Sriracha Cookbook
TagsMisoSalmonFishSeafoodRiceRice & GrainsMainDinnerDairy FreeQuickEasyWeeknight Meals30 Minutes or LessBroilCookbooks
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