Tender salmon fillets glazed with a rich miso sauce, paired with caramelized roasted sweet potatoes for a perfectly balanced, umami-packed dinner that's both nutritious and incredibly satisfying.
Recipe Details
Ingredients
- 4 fillets (150g each) fresh salmon fillets, skin-on, pin bones removed
- 800g sweet potatoes, peeled and cut into 2cm cubes
- 3 tbsp white miso paste (shiro miso)
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp sake or dry white wine
- 1 tbsp brown sugar, packed
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 3 tbsp extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 stalks green onions, sliced diagonally
- 1 tbsp sesame seeds, toasted
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
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Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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Toss 800g sweet potatoes with 2 tablespoons of 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, turning once halfway through, until golden and tender.
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While sweet potatoes roast, prepare the miso glaze. In a small bowl, whisk together 3 tbsp white miso paste (shiro miso), 2 tbsp mirin (sweet rice wine), 2 tbsp sake or dry white wine, 1 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves garlic, and 1 tsp fresh ginger until smooth and well combined.
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Pat 4 fillets (150g each) fresh salmon fillets dry with paper towels and season lightly with salt and pepper. Heat remaining 1 tablespoon of 3 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat.
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Place salmon skin-side up in the hot skillet and sear for 3-4 minutes until golden brown. Flip carefully and sear for another 2 minutes.
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Brush the miso glaze generously over the salmon fillets, reserving some for serving. Transfer the skillet to the oven and bake for 6-8 minutes, or until salmon flakes easily with a fork and internal temperature reaches 63°C (145°F).
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Remove salmon from oven and let rest for 2 minutes. The glaze should be caramelized and glossy.
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Serve salmon immediately alongside the roasted sweet potatoes. Garnish with 3 stalks green onions and 1 tbsp sesame seeds, and drizzle with any remaining miso glaze.
Tips
Miso Selection: White miso (shiro miso) is milder and sweeter than red miso, making it perfect for this glaze. If you only have red miso, use 2 tablespoons instead of 3 and add an extra teaspoon of brown sugar.
Perfect Salmon: Don't move the salmon once it hits the pan - let it develop a beautiful crust. The fish is done when it flakes easily but still looks slightly translucent in the center.
Sweet Potato Perfection: Cut sweet potatoes uniformly for even cooking. They're done when easily pierced with a fork and have caramelized edges.
Make-Ahead: The miso glaze can be prepared up to 3 days in advance and stored in the refrigerator. Sweet potatoes can also be prepped and cut earlier in the day.
Substitutions: If you can't find mirin, substitute with 2 tablespoons white wine plus 1 teaspoon sugar. Honey can replace brown sugar for a different flavor profile.
Storage: Leftover salmon keeps for 2 days in the refrigerator and reheats well in a 180°C (350°F) oven for 8-10 minutes.