Makes 4 servings.
Miso paste is what makes this dish so delicious. The paste is made of fermented soy beans that embody sweet, sour, salty and bitter flavors. When wild salmon is in season, I make this recipe frequently.
4 center cut skinless salmon fillets, about 6 ounces each
2 teaspoons white miso paste
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon extra-virgin olive oil
½ teaspoon Kosher salt
Freshly ground black pepper
Pat fish dry with paper towels. Place the salmon in an ovenproof dish.
In a small bowl mix the glaze ingredients well to make a smooth paste. Coat the fish with the glaze and cover with plastic wrap. You can leave it at room temperature or refrigerate it for as long as is convenient.
Preheat the oven to 500F.
Take out the fish from the refrigerator before roasting.
Roast the fish for about 8 minutes. The inside should have turned opaque. If in doubt whether the fish has cooked sufficiently to your taste, take it out and cover with foil for 1 minute. The fish will continue cooking.