Here in the Pacific Northwest, we can eat wild Pacific Sockeye Salmon on a regular basis! There are so many health benefits, and we love lean protein. And the glaze of miso, sesame, and mirin make an amazing flavor combination!
I never had salmon until I arrived in Little Rock for my second year of college. I grew up in Southern Arkansas, eating catfish, black bass, and other fish that were caught in the lakes of the South. My mom was an expert at cleaning and cooking fish. We had it on a regular basis. Sometimes she steamed them whole with fresh herbs and wild mushrooms. Other times fried with a side of Vietnamese dipping sauce. We used our chopsticks to peel back the skin, grab a chunk of meat, and eat from shared plates.
This style of eating drives my husband crazy. So I serve up fish individually in our family in healthy fillet portions on each plate. In college I waited tables in an Italian restaurant that had Pacific salmon flown in fresh, served up grilled or piccata style. The portions were 6 ounces at lunch, and 8 ounces at dinner. Over the years, I leaned towards salmon more often as our fish choice because of its nutritional benefits. Basically, it's considered to be brain food.
I also recently perfected the most delicious miso sesame glaze concoction. It started with an attempt at another recipe, followed by many adjustments and the addition of gochujang, a savory Korean condiment that really leaves a lasting impression on your palate.
I first had miso in soup form in Japanese or sushi restaurants. When I learned that you can use it as a marinade and glaze, I was completely on board. Do you know how good it is for you? You can learn more about it from one of my favorites, Food Babe.
I decided to add white beech mushrooms to dinner, because I picked some up from the Asian market the other day. I love mushrooms for their delicate earthy flavor. They hardly need anything to make them taste good. I simply added some sliced green onion, a little coconut oil spray, and a dash of granulated garlic. Then I cooked them alongside the miso topped salmon.
They turned out beautifully. This recipe has been adapted from New Seasons Market, a locally owned grocery store in my home town in Oregon. I visit them on a daily basis to try their samples and recipes. I also buy lots of sustainable seafood from them.
Baked Miso Glazed Salmon
- 12 - 14 oz. salmon
- 1/4 cup white miso
- 1 tbsp. liquid aminos, tamari, or soy sauce
- 1 tsp. toasted sesame oil
- 2 tbsp. mirin
- 1 tsp. gochujang (I buy Annie Chun's brand) Add more for extra spicy fans.
- Preheat oven to 400 degrees.
- Rinse the salmon and pat dry on paper towels.
- Combine remaining ingredients and whisk to mix.
- Spoon glaze on top of salmon, and cook on parchment lined pan 15 - 20 minutes.
- White beech mushrooms can be cooked alongside the salmon. Rinse, dry, separate, and spray with coconut oil. Season with granulated garlic. Add green onions if desired.
- Optional: garnish the salmon with toasted sesame seeds and green onions.