Apple Miso Glazed Salmon
September is *the* month for apples in Michigan, with farm stands and farmers markets overflowing with heirloom varietals. It is also an excellent month for salmon, and these two seasonal delights pair beautifully together in this recipe with a bit of miso to round out the flavors.
Ingredients
- For the Salmon
4 salmon fillets, 5–6 oz each
1 tbsp olive oil
Salt and black pepper
- For the Glaze
⅓ cup apple cider
2 tbsp white miso
1½ tbsp maple syrup
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp fresh grated ginger
1 garlic clove, finely grated
1 tsp sesame oil
1 tsp fresh lemon juice
1 tsp cornstarch
1 tbsp cold water
Method
- Make the glaze: Combine apple cider, miso, maple syrup, rice vinegar, soy sauce, ginger, garlic, sesame oil, and lemon juice in a small saucepan.
- Bring to a gentle simmer and reduce for 5–7 minutes, stirring occasionally.
- Mix the cornstarch with cold water. Whisk it into the simmering glaze and cook for 30–60 seconds, until
lightly thickened. - Heat oven to 400°F.
- Pat salmon dry and season lightly with salt and pepper. Place skin-side down on a lightly oiled baking
sheet. - Brush the salmon generously with the glaze.
- Roast for 8–12 minutes, depending on thickness. Brush with another layer of glaze halfway through
cooking. - Switch the oven to broil and broil for 1–2 minutes, watching closely, until the glaze becomes glossy and
caramelized. - Rest for 2–3 minutes. Garnish with thinly sliced scallions, sesame seeds, and a small squeeze of lemon.