Miso Glazed Salmon
Tender salmon with a caramelized miso-maple glaze. Anti-inflammatory omega-3s meet umami-rich fermented soy in a remission-ready dish without garlic or onion.
Miso Glazed Salmon
Tender salmon with a caramelized miso-maple glaze. Anti-inflammatory omega-3s meet umami-rich fermented soy in a remission-ready dish without garlic or onion.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Miso Glaze
Salmon
Instructions
Whisk together the miso, maple syrup, rice vinegar, sesame oil, and ginger in a small bowl until smooth.
Equipment: small bowl, whiskPlace salmon fillets in a shallow dish and coat with half the glaze, turning to cover both sides.
Equipment: shallow dishMarinate for 15-30 minutes at room temperature, or refrigerate for up to 4 hours.
Tip: Up to 4 hours refrigerated is fine, but longer can make the fish too saltyPreheat your broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
high broilEquipment: baking sheet, aluminum foilPlace salmon skin-side down on the prepared baking sheet.
Broil 4-5 minutes until the glaze begins to caramelize and bubble.
high broilRemove briefly and brush with the remaining glaze.
Broil another 3-4 minutes until salmon is cooked through and the glaze is deeply caramelized. Internal temperature should reach 145°F (63°C).
145°F (63°C)Tip: Watch closely - the sugars in the glaze can go from caramelized to burnt in secondsGarnish with sesame seeds and green onion tops. Serve immediately.
Notes
Gluten-free miso
Many miso pastes contain barley, which has gluten. For a truly gluten-free dish, look specifically for miso made with rice koji. Check labels carefully - "shiro" or "white" miso isn't automatically gluten-free.
Miso types
White (shiro) miso is the mildest and sweetest. Red (aka) miso is saltier and more intense - if using red, reduce to 2 tablespoons. Yellow miso falls in between.
Broiler watching
The maple-miso glaze caramelizes beautifully but can burn quickly. Stay near the oven during the final minutes. If your broiler runs hot, move the rack down a notch.
Storage
Refrigerate leftover salmon in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 8-10 minutes - microwaving tends to dry out the fish.
Serving suggestion
Pairs well with steamed white rice and bok choy or green beans. For a complete low-FODMAP meal, serve over rice with a side of sautéed zucchini.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
