Manuka Honey Miso-Glazed Salmon with Charred Broccolini
Sweet, savoury and slightly smoky salmon glazed with high-MGO Manuka honey and umami white miso
A trendy, social-media-friendly fish dish: skin-on salmon fillets glazed with a Manuka honey–miso sauce, quickly pan-seared and finished in the oven, served over charred broccolini with sesame and lime. Fast enough for weeknights yet impressive for guests.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT32M
Active Time: PT20M
Ingredients
600
g
salmon fillets
(Notes: skin-on, 4 pieces (~150 g each))
3
tbsp
manuka honey
(Notes: use a certified UMF/MGO jar; high-MGO for stronger flavour)
2
tbsp
white miso paste
(Notes: smooth, or light miso)
1
tbsp
soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
sesame oil
(Notes: toasted sesame oil for flavour)
1
tsp
fresh ginger
(Notes: finely grated)
1
clove
garlic
(Notes: minced)
1
tbsp
lime juice
(Notes: fresh, plus wedges to serve)
400
g
broccolini
(Notes: trimmed)
2
tbsp
olive oil
(Notes: divided)
1
tsp
chilli flakes
(Notes: optional, for heat)
2
tbsp
spring onions
(Notes: thinly sliced for garnish)
1
tsp
sesame seeds
(Notes: toasted, for garnish)
sea salt and freshly ground black pepper
(Notes: to taste)
Instructions
Step 1
Make the glaze: whisk together the Manuka honey, white miso paste, soy sauce, sesame oil, grated ginger, minced garlic, lime juice and chilli flakes in a small bowl until smooth. Add 1–2 teaspoons of warm water if needed to loosen the glaze.
Tip: Warm the honey slightly if very thick to make mixing easier; do not overheat or you lose delicate flavour.
Step 2
Prepare the salmon: pat fillets dry and season skin and flesh lightly with sea salt and pepper. Reserve about one-third of the glaze for serving, then brush the remaining glaze generously over the flesh side of the salmon. Place the fillets flesh-side up on a tray and marinate in the fridge for 15 minutes.
Tip: Marinating briefly lets the miso and Manuka notes penetrate without curing the fish.
Timing: PT15M
Step 3
Char the broccolini and sear the salmon: while the fish marinates, heat 1 tbsp olive oil in a large heavy-based frying pan over medium-high heat. Add broccolini, season with salt, and char for 3–4 minutes until bright and slightly blackened; transfer to a tray. Add remaining oil to the pan, place salmon skin-side down and sear 3 minutes until the skin is crisp. Spoon a little more glaze over the fillets and transfer the pan (or move salmon to an oven tray) to a 200°C oven to finish for 8–9 minutes, or until the salmon reaches your preferred doneness.
Tip: A hot pan gives a crisp skin. If using skin-on fillets, press gently for 20 seconds when first added to keep them flat.
Timing: PT12M
Step 4
Rest the salmon: remove from oven and let the fillets rest 5 minutes. Rewarm the reserved glaze briefly if needed and toss the charred broccolini in a little extra glaze and lime zest.
Tip: Resting allows juices to redistribute and the glaze to set slightly for a glossy finish.
Timing: PT5M
Step 5
Serve: arrange broccolini on warmed plates, top with a salmon fillet, drizzle with reserved Manuka miso glaze, scatter toasted sesame seeds and sliced spring onions, and serve with lime wedges.
Tip: Serve with steamed rice, a simple green salad or crave-worthy roasted potatoes for a complete meal.