Print

Flavorful Miso-Glazed Salmon Recipe with Roasted Fennel and Orange

miso-glazed salmon - featured image
Print Recipe

This miso-glazed salmon pairs a savory-sweet umami crust with roasted fennel and bright orange segments for a comforting and elegant meal that comes together in about 30 minutes.

Ingredients

  • Salmon fillets (6 oz / 170 g each), skin-on
  • White miso paste (3 tablespoons)
  • Mirin (2 tablespoons)
  • Soy sauce (1 tablespoon), low-sodium preferred
  • Honey or maple syrup (1 tablespoon)
  • Fresh ginger (1 teaspoon), grated (optional)
  • Garlic (1 clove), minced
  • Fennel bulbs (2 medium), trimmed and sliced into wedges
  • Oranges (2 medium), peeled and segmented, with some peel reserved for roasting
  • Olive oil (2 tablespoons)
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Trim the fennel bulbs, remove the stalks, and cut each bulb into wedges about 1/2 inch thick. Toss the fennel wedges with 1 tablespoon olive oil, a pinch of salt and pepper, and arrange them on one side of the baking sheet.
  3. Peel the oranges, removing as much pith as possible, then segment them. Reserve some thin strips of orange peel for roasting. Place the orange segments and peel strips on the baking sheet alongside the fennel. Drizzle the oranges lightly with olive oil.
  4. Place the baking sheet in the oven and roast for 20-25 minutes, turning the fennel wedges halfway through. The fennel should be tender and lightly browned, and the orange peel slightly caramelized but not burnt.
  5. While the fennel roasts, whisk together the white miso paste, mirin, soy sauce, honey (or maple syrup), grated ginger, and minced garlic in a small bowl until smooth.
  6. Pat the salmon fillets dry with paper towels. Place them skin-side down on a separate lined baking sheet or oven-safe dish. Brush the miso glaze generously over the top of each fillet, covering the surface evenly.
  7. After the fennel and orange have roasted for about 15 minutes, put the salmon in the oven alongside or on a different rack. Bake the salmon for 10-12 minutes, or until the glaze is golden and caramelized, and the fish flakes easily with a fork.
  8. Remove the fennel, orange, and salmon from the oven. Plate the salmon atop the roasted fennel and scatter the orange segments and peel around the plate. Garnish with fresh thyme if using.

Notes

Watch the salmon closely during the last few minutes of baking to avoid burning the miso glaze due to its sugar content. Patting the salmon dry before glazing helps the glaze stick better. Roasting fennel with orange peel infuses a subtle citrus aroma but avoid over-roasting to prevent bitterness. For a gluten-free version, substitute tamari for soy sauce and use maple syrup instead of honey. You can pan-sear the salmon skin-side down for 3-4 minutes before baking for a crispier skin.

Nutrition

Keywords: miso-glazed salmon, roasted fennel, orange, easy salmon recipe, miso glaze, healthy dinner, umami salmon, weeknight dinner

Find it online: https://platebelle.com/flavorful-miso-glazed-salmon-recipe-with-roasted-fennel-and-orange-easy/