Manuka Honey & Yuzu Miso Glazed Salmon with Charred Broccolini
A trend-forward NZ twist on glazed salmon — sweet, umami and bright with Manuka honey and yuzu.
Quick midweek or dinner-party salmon that pairs sticky Manuka honey miso glaze with bright yuzu and crisp charred broccolini. Naturally popular on socials for its glossy finish and balanced sweet-savoury profile.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT32M
Active Time: PT22M
Ingredients
4
fillets
salmon
(Notes: approx. 150–180 g each, skin-on, pin-boned)
3
tbsp
Manuka honey
(Notes: use UMF-rated Manuka for the best floral depth)
2
tbsp
white miso paste
(Notes: smooth, not overly salty)
1
tbsp
yuzu juice
(Notes: or 1 tbsp lemon juice if yuzu unavailable)
2
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: adds brightness and balances sweetness)
1
tsp
sesame oil
(Notes: toasted sesame oil for depth)
300
g
broccolini
(Notes: trimmed)
1
tbsp
sesame seeds
(Notes: toasted, for garnish)
2
tbsp
olive oil
(Notes: for roasting and searing)
to taste
sea salt and black pepper
(Notes: season fish and veg)
Instructions
Step 1
Whisk together the Manuka honey, white miso, yuzu juice, soy sauce, rice vinegar and sesame oil in a small bowl until smooth and glossy. This is your glaze.
Tip: Warm the honey slightly if it’s thick so it mixes easily, but don’t heat the miso.
Step 2
Place the salmon fillets skin-side down in a shallow dish. Spoon two-thirds of the glaze over the flesh, reserving the rest for finishing. Let sit at room temperature for 10 minutes to marinate.
Tip: Marinating briefly helps the miso and Manuka penetrate without curing the fish.
Timing: PT10M
Step 3
Preheat the oven to 220°C (fan 200°C). Toss broccolini with 1 tbsp olive oil, sea salt and pepper on a baking tray. Roast for 8 minutes until bright and beginning to char.
Tip: A high heat gives quick char — use the oven’s top shelf for better colouring.
Timing: PT8M
Step 4
While the broccolini roasts, heat 1 tbsp olive oil in a large ovenproof frying pan over medium-high heat. Sear the salmon skin-side up for 1–2 minutes to caramelise the glaze, then flip skin-side down and transfer the pan to the oven.
Tip: Searing first locks in flavour and gives the glaze a glossy crust.
Timing: PT2M
Step 5
Bake the salmon in the oven for 6–8 minutes depending on thickness, brushing with the reserved glaze halfway through. The salmon should be just cooked through and glossy on top.
Tip: Aim for an internal temperature of about 50–52°C for medium — it will rise slightly while resting.
Timing: PT8M
Step 6
Remove salmon from the oven and let rest for 5 minutes. Transfer broccolini to plates, place a fillet on each, sprinkle with toasted sesame seeds and a light squeeze of lemon or extra yuzu if you like.
Tip: Resting lets juices redistribute and the glaze settle for a beautiful finish.
Timing: PT5M