Miso-Manuka Glazed Salmon with Citrus Salad
Sticky Manuka honey and white miso glaze on pan-seared, oven-finished salmon — a Kiwi-style weeknight favourite
A modern New Zealand take on miso-glazed salmon using Manuka honey for a rich, caramelised glaze. Ready in under 30 minutes, it pairs beautifully with a bright citrus and radish salad for contrast. Trend-forward, pantry-friendly and perfect for entertaining or a quick midweek dinner.
Timing
Cook Time: PT12M
Prep Time: PT10M
Rest Time: PT5M
Total Time: PT27M
Active Time: PT18M
Ingredients
4
fillets
fresh salmon
(Notes: skin-on, about 140 g each, pin-boned)
3
tbsp
Comvita Manuka honey (UMF15+)
(Notes: or other Manuka honey, warmed very slightly to loosen)
2
tbsp
white miso
(Notes: smooth, preferably organic)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tsp
sesame oil
(Notes: toasted)
1
tbsp
rice vinegar
(Notes: or yuzu juice for extra zing)
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: grated)
1/2
tsp
chilli flakes
(Notes: adjust to taste)
1
tbsp
neutral oil
(Notes: for searing (vegetable or canola))
1
tbsp
sesame seeds
(Notes: lightly toasted, for finishing)
2
cups
mixed salad
(Notes: rocket/spinach, thinly sliced radish and orange segments for citrus salad)
Instructions
Step 1
Make the Manuka miso glaze: in a bowl whisk together Manuka honey, white miso, soy sauce, sesame oil, rice vinegar, grated garlic, grated ginger and chilli flakes until smooth. Reserve about one-third of the glaze for finishing.
Tip: Warming the honey slightly (over a bowl of hot water) makes it easier to whisk with miso.
Step 2
Coat the salmon: pat salmon dry then spread two-thirds of the glaze over the flesh side of each fillet. Place fillets skin-side down on a plate or tray and let sit to marinate briefly.
Tip: A short 10-minute marinade boosts flavour without breaking down the fish.
Timing: PT10M
Step 3
Sear the salmon: heat a large oven-proof frying pan over medium-high heat with the neutral oil. When hot, add the salmon skin-side down and press gently for 10–20 seconds to prevent curling. Sear for 3–4 minutes until the skin is crisp and golden.
Tip: Use a fish spatula to keep the skin intact while turning if needed.
Timing: PT4M
Step 4
Finish in the oven: transfer the pan straight to a preheated 200°C (fan) oven and roast for 6–8 minutes, or until the salmon reaches your desired doneness (approx 52–55°C for medium). Brush occasionally with leftover glaze in the last 2 minutes to build a sticky glaze.
Tip: An oven-proof pan speeds things up and gives extra caramelisation on the glaze.
Timing: PT8M
Step 5
Rest and dress: remove salmon from the oven, brush with the reserved glaze, sprinkle with toasted sesame seeds and chopped spring onion if using. Let rest for 5 minutes so juices redistribute.
Tip: Resting keeps the fish moist and lets the glaze set glossy.
Timing: PT5M
Step 6
Assemble and serve: toss the mixed salad leaves, radish and orange segments lightly with a teaspoon of the remaining glaze thinned with a dash of rice vinegar. Plate the salmon over or alongside the citrus salad and serve immediately.
Tip: A small spoonful of extra Manuka honey drizzled at the end adds a beautiful sheen and extra depth.