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Cooking 101
People tell us they make this salmon once a week now that they’ve found our sauce. It’s a simple, weeknight meal that makes the whole family happy, and leftovers are dreamy on a salad or rice bowl the next day.
Chef’s Tip: The great news? This is pretty no-fail, so not too many tips and tricks other than keep the onions off to the side.
2 tbsp honey
1 (3lb) boneless salmon filet
1 red onion, thinly sliced
A handful of parsley leaves, chopped
A handful of dill, chopped
Preheat the oven to 425°F
Whisk together the honey and ½ pouch of Gingery Miso sauce
Place the fish, skin side down on a parchment-lined baking sheet, then lay the onions around the salmon
Cover the fish with the glaze
Bake the salmon for about 15 minutes, until the center pierces easily with a fork, and is cooked to your liking
Remove from the oven and drizzle with more Gingery Miso. Serve topped with the roasted red onions, parsley, and dill
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Tangy BBQ and Herby Chemichurri sauce.
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