00:01These little flavor bombs are about to become your secret weapon for looking like you actually know what you're doing in the kitchen.
00:09The umami-rich miso glaze elevates salmon to restaurant quality with caramelized edges and a buttery, flaky center.
00:15The sweet, salty, savory balance hits all the right notes, boasting miso's depth.
00:20Ready in under 20 minutes, culinary mastery seems effortless. Just roll with the praise.
00:25For the salmon, use 18 ounces of skinless fillets.
00:30For the miso glaze, combine 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon miso paste, red or white,
00:371 teaspoon honey, half a teaspoon sesame oil, half teaspoon ground ginger, and half teaspoon garlic powder.
00:44Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with parchment paper.
00:50This temperature ensures caramelized edges without overcooking.
00:53Cut salmon into bite-sized cubes for even cooking, avoiding unevenly cooked pieces.
00:59In a separate bowl, whisk the rice vinegar, soy sauce, miso paste, honey, sesame oil, ground ginger, and garlic powder until the miso dissolves completely, creating a smooth glaze.
01:11Aim for a glossy, thick consistency, mashing any lumps against the bowl's side.
01:15Pour the miso mixture over the salmon cubes and gently toss to coat every piece thoroughly.
01:20Arrange the pieces on a baking sheet, leaving space between each.
01:25Brush leftover marinade over the tops for enhanced caramelization.
01:29Bake for 5 to 6 minutes only.
01:31Avoid overcooking to prevent dryness.
01:34Remove from oven immediately and serve while hot.
01:36The residual heat keeps cooking the salmon slightly.
01:39The residual heat keeps cooking the salmon slightly.
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