Seared Manuka Miso Salmon with Charred Citrus & Broccolini
A trendy, umami-forward salmon with a sticky Manuka honey miso glaze and charred citrus for brightness
Pan-seared salmon glazed with a Manuka honey and white miso blend, finished under a hot oven for a caramelised crust. Served with quick-charred broccolini and citrus to cut the richness — a social-media-ready dish that balances sweet, salty and smoky flavours.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT05M
Total Time: PT32M
Active Time: PT25M
Ingredients
4
pieces
salmon fillets
(Notes: about 160–180g each, skin on, pin bones removed)
2
tbsp
white miso paste
(Notes: smooth, room temperature)
2
tbsp
Manuka honey
(Notes: see manuka details below)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tsp
sesame oil
(Notes: toasted sesame oil for depth)
1
tsp
fresh grated ginger
(Notes: about 1 tsp)
2
cloves
garlic
(Notes: finely grated)
400
g
broccolini
(Notes: trimmed)
1
each
orange
(Notes: halved for charring (or use navel orange or blood orange))
1
tbsp
olive oil
(Notes: plus extra for broccolini)
1
tsp
toasted sesame seeds
(Notes: for garnish)
To taste
sea salt and freshly ground black pepper
Optional
crushed chilli flakes
(Notes: for heat)
Instructions
Step 1
Whisk the glaze: in a small bowl combine white miso, Manuka honey, light soy sauce, sesame oil, grated ginger and garlic until smooth. Adjust consistency with a teaspoon of warm water if needed.
Tip: Warm the honey slightly if it’s very thick so it mixes easily with the miso.
Step 2
Pat salmon dry, score the skin lightly and season both sides with a little sea salt and pepper. Brush a generous layer of the miso-Manuka glaze over the top (skin side down remains unglazed) and let the fillets rest at room temperature to marinate briefly.
Tip: Leave the glaze to sit on the fish for at least 10 minutes to allow flavours to penetrate.
Timing: PT10M
Step 3
Preheat a heavy ovenproof frying pan over medium-high heat with 1 tbsp olive oil. When the pan is very hot, place salmon skin-side down and press gently for 10–15 seconds so the skin makes good contact. Sear for 4 minutes — do not move the fillets.
Tip: A hot pan helps crisp the skin; use a stainless-steel or cast-iron pan for best caramelisation.
Timing: PT04M
Step 4
Flip the fillets carefully, brush a little more glaze on the flesh side and sear for 2 minutes to develop colour.
Tip: Baste with pan juices and remaining glaze for extra shine and flavour.
Timing: PT02M
Step 5
Transfer the pan to a preheated oven at 200°C and roast for 6 minutes, or until the salmon reaches your preferred doneness (medium rare to medium is ideal for texture).
Tip: If your pan isn’t ovenproof, transfer fillets to a lined tray before roasting.
Timing: PT06M
Step 6
While the salmon finishes, toss broccolini with a little olive oil, sea salt and pepper. In a separate hot skillet char the orange halves face-down until caramelised (about 2–3 minutes), then add broccolini and cook until bright green and tender-crisp, about 3–4 minutes.
Tip: Charring the citrus adds smoky brightness that balances the glaze.
Timing: PT04M
Step 7
Remove salmon from the oven and allow to rest in the pan for 5 minutes. Plate salmon with broccolini and charred orange halves, sprinkle toasted sesame seeds and a light drizzle of extra Manuka honey if desired. Finish with a crack of black pepper and optional chilli flakes.
Tip: Letting the fish rest lets the juices re-distribute and keeps the glaze glossy.
Timing: PT05M