Manuka Honey Miso-Glazed Salmon with Charred Broccolini & Lime
A sticky, umami-forward salmon glaze using NZ Manuka honey — quick weeknight dinner with Instagram-worthy char
Oven-finished salmon fillets glazed with a miso–Manuka honey blend, served with charred broccolini and a lime finish. Uses New Zealand Manuka honey for depth and a glossy finish. Ready in ~30 minutes and great for entertaining or a fast family meal.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT32M
Active Time: PT25M
Ingredients
4
each
salmon fillets
(Notes: approx. 150–180 g each, skin on, pin-boned and patted dry)
2
tbsp
white miso paste
(Notes: adds umami; smooth well)
2
tbsp
manuka honey
(Notes: use UMF/MGO Manuka (see notes); do not overheat)
1.5
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: or lime juice)
1
tsp
sesame oil
(Notes: toasted sesame oil for aroma)
1
tbsp
fresh ginger
(Notes: finely grated)
2
cloves
garlic
(Notes: crushed)
1
bunch
broccolini
(Notes: trimmed, about 300 g)
1
tbsp
olive oil
(Notes: for broccolini)
1
each
lime
(Notes: zest and wedges to serve)
1
tsp
sesame seeds
(Notes: toasted, for garnish)
to taste
sea salt and freshly ground black pepper
Instructions
Step 1
Make the miso–Manuka glaze: in a small bowl whisk together white miso, Manuka honey, light soy sauce, rice vinegar, sesame oil, grated ginger and crushed garlic until smooth and slightly glossy.
Tip: If the miso is stiff, warm it briefly in the microwave for 10–15 seconds to loosen before whisking.
Step 2
Marinate the salmon: place salmon fillets skin-side down on a tray lined with baking paper. Spoon two-thirds of the glaze over the flesh side of each fillet, reserving the rest for finishing. Let rest at room temperature for 10 minutes while you preheat the oven.
Tip: Room-temperature fish cooks more evenly; don’t marinate for too long or the miso can make the surface pasty.
Timing: PT10M
Step 3
Char the broccolini: toss broccolini with olive oil, a pinch of salt and pepper. Heat a heavy-based frying pan or chargrill on high and cook broccolini for 2–3 minutes each side until charred and tender. Transfer to a plate and keep warm.
Tip: Work in batches if your pan is crowded so you get good colour rather than steaming.
Timing: PT8M
Step 4
Sear and finish the salmon: heat an ovenproof frying pan over medium-high heat. Add a light drizzle of oil and place salmon skin-side up for 1 minute to caramelise the glaze slightly. Flip so skin-side down and transfer pan to a preheated 200°C (fan) oven. Roast for 6–8 minutes until just cooked through (depending on thickness).
Tip: Searing briefly before roasting helps develop flavour and gives a shiny glaze; don’t overcook—salmon should be flaky but moist.
Timing: PT9M
Step 5
Finish and serve: remove salmon from the oven and brush with the reserved glaze. Rest for 5 minutes, then plate with charred broccolini, lime zest and wedges, and sprinkle with toasted sesame seeds and a crack of black pepper.
Tip: A final brush of warm Manuka honey glaze adds shine and flavour — choose a finishing spoonful of higher-UMF Manuka if you want a stronger floral note.
Timing: PT5M