This Butter and Miso Slow-Roasted Salmon is a recipe you’ll have on repeat. It is rich, umami-packed, slightly sweet from the touch of honey in the glaze, and bright from a bit of grated ginger and a finish of fresh lime juice.
Slow roasting salmon is one of my favorite ways to prepare it. When you cook it at a low temperature, the fat has time to slowly render out, leaving you with the most meltingly tender, flakey fish. Even if you forgo the whole butter/miso glaze and opt instead for simple olive, salt and pepper, you’re in for something special. But anything slathered with a mix of miso and butter is bound to be extra delicious, right?
On top of that, this slow-roasted salmon allows for a large margin of error. In other words, you are not going to mess this up. I like my salmon cooked in a large, thick fillet like that pictured for about 25 minutes. If I left it in for 30, it wouldn’t be over-cooked. If I took it out closer to 20, it would just be slightly more medium rare throughout. Twenty-five minutes seems to be the sweet spot for somewhere between medium-rare and medium, my preferred doneness.
I also love the way it looks, gently pulled with a couple of forks into large flakey pieces but feel free to serve it whole.
Make It Dinner
- Serve this slow-roasted salmon simply with white or brown rice, steamed or stir-fried broccoli or green beans.
- Enjoy it with coconut oil-roasted sweet potatoes and cucumbers doused with a little rice vinegar and a pinch of salt and sugar (essentially quick pickling them)
- Lay it atop sesame noodles. I tossed cooked ramen noodles (this is my favorite brand) with a sauce made with tahini, soy sauce, toasted sesame oil, honey and lime juice, then folded in shredded kale and Brussels sprouts (which is actually this kale and Brussels sprouts base).
- On top of one of the above, add in an herb salad (cilantro, mint, scallions, and basil dressed with a tiny drizzle of toasted sesame oil and lime juice or rice vinegar). You know how much I love my herbs.
Time for you to get cooking! Report back here if you make it. Feedback is always welcome and helps others learn from your experience. Also, snap a pic and tag me on Instagram @whatweeat.nyc.
BUTTER AND MISO SLOW-ROASTED SALMON
Ingredients
- 1.75 – 2 lbs center cut salmon fillet
- 2 tablespoons butter
- 3 tablespoons mild miso
- 1 tablespoon honey
- 4 scallions, thinly sliced with a quarter reserved for finishing
- 2 in piece of ginger, grated on microplane of finely chopped
- 1 clove garlic, grated on microplane of finely chopped
- 1/2-1 lime, depending how juicey it is
Method
- Preheat the oven to 325 and make glaze. Combine butter, miso, honey, scallions (reserving some for finished dish), garlic and ginger in a small sauce pot or microwave safe bowl. Warm until you can easily mix ingredients together.
- Lay salmon on a parchment lined sheet tray and spoon over glaze. Roast for 25 minutes. You will know it’s done because it will flake relatively easily when pulled with a fork. Another way to tell if it’s cooked through is to insert a knife into the thickest part of the fillet and then touch the knife to your lower lip. It should feel warm.
- Finish the fish with the juice of half a juicy lime or a full less generous lime.
Serves 6-8 pp, next day leftovers are lovely but feel free to halve recipe