This fast and easy recipe gives salmon an umami bump. It's low in carbs and very tasty. Miso paste can be found at many grocery stores or online. This dish pairs well with cilantro lime rice (or cauliflower rice) or vegetables like roasted Brussels sprouts or broccoli. The miso glaze can also be used over the vegetables at the end of roasting.

Source: https://healthyfitnessmeals.com/miso-glazed-salmon

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Name: Miso-Glazed Salmon (or other fish)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Salmon filets Each filet should be about 5 oz., so cut in half if it's a single filet larger than 8 oz. Can use either skin on or ski; 1/8 cup White miso paste; 1/8 cup Reduced-sodium soy sauce Can use Braggs Liquid Aminos or coconut aminos; 1 inch Fresh ginger Grated on microplane; 2 Garlic cloves Grated on microplane; 1/2 tablespoon Honey Or Keto honey; 1/2 tablespoon Lime juice; 1/2 tablespoon Rice vinegar Unseasoned, no sugar version; dash Toasted sesame oil; 1/3 teaspoon Freshly ground pepper

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INGREDIENTS

2 Salmon filets ; Each filet should be about 5 oz., so cut in half if it's a single filet larger than 8 oz. Can use either skin on or skinless.
1/8 cup White miso paste
1/8 cup Reduced-sodium soy sauce ; Can use Braggs Liquid Aminos or coconut aminos
1 inch Fresh ginger ; Grated on microplane
2 Garlic cloves ; Grated on microplane
1/2 tablespoon Honey ; Or Keto honey
1/2 tablespoon Lime juice
1/2 tablespoon Rice vinegar ; Unseasoned, no sugar version
dash Toasted sesame oil
1/3 teaspoon Freshly ground pepper

INSTRUCTIONS

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or tin foil.

2. In a small bowl, prepare the salmon glaze: mix the miso paste with soy sauce, ginger, garlic, honey, lime juice, pepper, rice vinegar, and sesame oil.

3. Add the salmon to a bowl and stir in with this coating mixture. Allow it to sit over the counter for 10 minutes until you finish preparing the veggies. If you plan on adding some of the glaze to your vegetables, then you can put the salmon on the baking sheet and brush it with the glaze instead.

4. Place the miso-coated salmon fillets on the tray. You might also be able to cook your veggies with the salmon on the same tray - will depend on what you're cooking.

5. Bake for 10-15 minutes (depending on the thickness of your fillets), until the salmon is cooked through and flakes easily with a fork. Internal temperature should be around 130°F at the thickest, most internal part [see notes].

6. Garnish with green onions and sesame seeds (optional) and enjoy.

NOTES

Due to the saltiness of miso, low-sodium soy sauce is preferred, and additional salt is not needed. Dry brining the salmon for 45 minutes beforehand did not seem to make the fish too salty overall. Use fresh ingredients (ginger and garlic) over powdered forms. To reduce the sugar, look for a Keto honey. You can also use maple syrup. To give it a kick, add 1/3 tsp. of cayenne. You can garnish with sesame seeds and green onions or cilantro.

On oven temperature and the internal temperature of salmon:
1. In general, when cooking filets, at 425°F, salmon will be done in 7-10 minutes, and if you want to cook it a little slower, at 350°F, salmon will be done in 15-25 minutes. This all depends on the size/thickness of the filets. However, it's HIGHLY recommended that you don't go by time and use a good internal thermometer instead. I use the Thermapen One.
2. Many sources will say to cook salmon/fish to 145°F. DO NOT DO THIS. According to Cook’s Illustrated, 125°F is the preferred temperature for farmed salmon if you like your salmon to be mostly firm with a fair amount of silkiness. Wild salmon should be cooked to just 120 °F, as it is leaner and more prone to drying out. In general, I take my salmon out when it's around 130°F-135°F and allow it to rest. Resting allows the juices to incorporate back into the fish.

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Miso-Glazed Salmon (or other fish)

2 Salmon filets Each filet should be about 5 oz., so cut in half if it's a single filet larger than 8 oz. Can use either skin on or skinless.
1/8 cup White miso paste
1/8 cup Reduced-sodium soy sauce Can use Braggs Liquid Aminos or coconut aminos
1 inch Fresh ginger Grated on microplane
2 Garlic cloves Grated on microplane
1/2 tablespoon Honey Or Keto honey
1/2 tablespoon Lime juice
1/2 tablespoon Rice vinegar Unseasoned, no sugar version
 dash Toasted sesame oil
1/3 teaspoon Freshly ground pepper

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or tin foil.
2. In a small bowl, prepare the salmon glaze: mix the miso paste with soy sauce, ginger, garlic, honey, lime juice, pepper, rice vinegar, and sesame oil.
3. Add the salmon to a bowl and stir in with this coating mixture. Allow it to sit over the counter for 10 minutes until you finish preparing the veggies. If you plan on adding some of the glaze to your vegetables, then you can put the salmon on the baking sheet and brush it with the glaze instead.
4. Place the miso-coated salmon fillets on the tray. You might also be able to cook your veggies with the salmon on the same tray - will depend on what you're cooking. 
5. Bake for 10-15 minutes (depending on the thickness of your fillets), until the salmon is cooked through and flakes easily with a fork. Internal temperature should be around 130°F at the thickest, most internal part [see notes].
6. Garnish with green onions and sesame seeds (optional) and enjoy.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 2 Servings

Calories: 462
Calories from Fat: 248 (54%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 8.2g
Cholesterol 108.9mg		34 %
Sodium 1013.7mg		35 %
Potassium 799.4mg		21 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 7.4g
Protein 43.1g		62 %
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Calories per serving: 462

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