Manuka Miso-Glazed Salmon with Citrus Pickled Fennel
A trending NZ-style miso and manuka glaze brightened with quick-pickled fennel and orange
Oven-roasted salmon glazed with a sticky manuka honey–miso dressing, served with quick-pickled fennel and orange for a fresh, social-media-ready weeknight dinner. Uses New Zealand Manuka honey for depth and caramelisation.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT3M
Total Time: PT30M
Active Time: PT20M
Ingredients
4
pieces
salmon fillets
(Notes: 160–180g each, skin-on, pin-boned)
3
tbsp
manuka honey
(Notes: UMF 15+ for flavour and gloss)
2
tbsp
white miso paste
(Notes: smooth miso for balance)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: for the glaze and a little extra for pickling)
1
tsp
grated ginger
(Notes: fresh)
1
clove
garlic
(Notes: finely grated)
1
fennel bulb
(Notes: small, thinly sliced for quick pickle)
1
navel orange
(Notes: peeled and thinly sliced)
1
tbsp
olive oil
(Notes: for searing)
1
tsp
sesame seeds
(Notes: toasted, for garnish)
to taste
sea salt & cracked black pepper
Instructions
Step 1
Make the miso–manuka glaze: whisk together manuka honey, white miso, light soy sauce, rice vinegar, grated ginger and garlic in a small bowl until smooth. Set aside 1 tbsp of glaze for finishing.
Tip: Warm the honey slightly if thick to help it combine, but don't overheat as it reduces beneficial properties.
Step 2
Quick-pickle the fennel and orange: toss sliced fennel and orange with 1 tbsp rice vinegar and a pinch of salt in a bowl. Leave to sit at room temperature while you prepare the fish so flavours meld (about 10 minutes).
Tip: Cut fennel very thin for a crisp, quick pickle that still has bite.
Timing: PT10M
Step 3
Preheat oven to 200°C (fan 180°C). Pat salmon dry and season skin and flesh lightly with sea salt and pepper. Heat a large ovenproof frying pan over medium-high heat with 1 tbsp olive oil and sear salmon skin-side down for 2–3 minutes until crisp.
Tip: Press gently with a spatula for the first minute to keep skin flat and crisp.
Timing: PT3M
Step 4
Brush the top of each fillet generously with the miso–manuka glaze, then transfer the pan to the oven and roast for 9–10 minutes until the salmon is just cooked through (internal 52–54°C) and glaze is caramelised.
Tip: If your glaze starts to burn, lower the oven to 180°C and finish under the residual heat.
Timing: PT10M
Step 5
Remove salmon from the oven and rest for 3 minutes. While resting, spoon reserved glaze over fillets and scatter toasted sesame seeds.
Tip: Resting keeps the fish moist; use the short rest to assemble the plates.
Timing: PT3M
Step 6
Serve each fillet with a pile of citrus-pickled fennel and orange, a drizzle of extra manuka if desired, cracked black pepper and a final squeeze of orange. Enjoy with steamed greens or a simple leafy salad.
Tip: A light soy–lime dressing or steamed baby bok choy pairs well for a complete meal.