Spicy Miso Salmon by Daphne Oz
Serve this salmon recipe with Daphne’s super-easy, 5-ingredient bok choy cauliflower rice. Search for the recipe in the app. If you like your salmon with a crispier top, cook your fillets for 10 minutes and then broil them, 5 to 6 inches from the heat, for 30 seconds until golden brown (just make sure to keep an eye on it!).
Olive oil cooking spray
1¼ pound(s), with skin, 4 (5-oz) fillets
2 Tbsp, paste
Rice wine vinegar
2 Tbsp, unseasoned
Low sodium soy sauce
1 Tbsp, or tamari
1 Tbsp, or maple syrup
Sriracha chili sauce
1 Tbsp, or more to taste
Dried sesame seed kernels
3 medium, thinly sliced
½ medium, cut into 4 wedges
- Line a baking sheet with aluminum foil; lightly coat with nonstick spray. Season salmon with salt.
- In a baking dish, whisk together miso paste, rice vinegar, tamari, honey, and sriracha. Place salmon, flesh side down, in marinade. Cover; marinate in refrigerator, 30 minutes.
- Meanwhile, preheat oven to 450ºF. Remove salmon from marinade and place skin-side down on prepared pan; spoon or brush any remaining marinade over top of salmon. Bake until salmon is opaque and cooked through, 10 to 12 minutes (it should flake easily with a fork when it's done).
- Garnish salmon with sesame seeds and scallions; serve with lime wedges.
- Serving size: 1 salmon fillet