Miso Glazed Salmon

Salmon is my go to protein when I have no idea what to eat. It’s not only healthy, but super easy to make, from start to finish it takes me no more than 25 minutes. Since it’s filled with Omega-3 fattiness, the fat content of salmon helps keep the fish moist so that you pretty much can’t screw it up. I toss mine in the toaster oven and make it do most of the work.
Miso Glazed Salmon with a Quinoa Avocado Kale salad – perfect meal for the Elimination Diet
The miso glaze sauce helps add that extra depth of flavor and gives it enough sauce so it gives my side carb a bit more flavor. The miso glaze consists of only 3 ingredients: 1 part miso paste, 1 part mirin and 1 part soy sauce. Mirin is a japanese rice wine with very low alcohol content and about 40-50% sugar. The sugar in the mirin caramelizes in heat and is what gives this fish a crust.
Since salmon is on the safe list on the Clean Program’s elimination diet list, it would naturally be a go to food for me during my 21-day cleanse. However, my typical miso glaze wouldn’t work because of the sugar content in it. Fortunately, I was able to make a few substitutions to make it work.  I’ll list out both my regular recipe and tell you the tweaks I made to accomodate for the Clean Program.

Miso Glazed Salmon

a piece of salmon
1 tbsp white miso paste
1 tbsp mirin*
1 tbsp soy sauce*
olive oil
*Clean Program Substitutes
1/2 tbsp of agave syrup
1 tbsp of tamari soy sauce
1. Season salmon. In your toaster oven pan, coat the salmon with a bit of olive oil at the bottom so the fish doesn’t stick to the bottom of the foil (or pan). Season with a few pinches of salt and pepper.
2. Put salmon in toaster oven. Place your salmon in the toaster oven, and set the timer for 25 minutes at a temperature of 400 degrees. If you have a bigger piece of fish than my pictures, you may consider upping this time to 30-35 minutes.
3. Mix glaze. As your fish is cooking, combine your miso, mirin and soy sauce together, mix until it’s one sauce.
4. Add glaze. With about 12 minutes left to your cook time, add the glaze on top of the salmon. Turn the setting from bake to broil. Using the broil setting will help give jump start the caramelization process on the glaze. Be careful though, this can quickly burn as well, so I recommend that the first time you make this, pay more attention to this broiling process. If you find that your fish is quickly burning, turn the temperature back down.

Hello, I’m Shelly!

Adulting is hard. I’m a 34 year old Googler learning how to be a full time adult. Hope this blog inspires you to spice things up and to live your best life! More about me→

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