Manuka Miso-Glazed Salmon with Lime-Sesame Broccolini
A New Zealand-style miso glaze sweetened with Manuka honey for glossy, caramelised salmon and crisp broccolini
Succulent oven-roasted salmon fillets brushed with a warm Manuka honey-miso glaze, served with charred lime-sesame broccolini. This quick midweek fish dish leans on Umami-rich miso and the distinctive floral depth of Manuka honey for a crowd-pleasing glaze that caramelises beautifully.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT32M
Active Time: PT20M
Ingredients
4
each
salmon fillets
(Notes: about 150–180g each, skin on)
3
tbsp
white miso paste
(Notes: adds umami and body to the glaze)
2
tbsp
manuka honey
(Notes: Comvita UMF 15+ recommended; adjust quantity to taste)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice wine vinegar
(Notes: brightens the glaze)
1
tsp
finely grated fresh ginger
(Notes: or 1/2 tsp ground ginger)
1
clove
garlic
(Notes: finely minced)
400
g
broccolini
(Notes: trimmed)
1
tbsp
sesame oil
(Notes: for tossing broccolini)
1
tbsp
neutral oil
(Notes: for roasting salmon (e.g., grapeseed or sunflower))
1
tsp
toasted sesame seeds
(Notes: for garnish)
1
each
lime
(Notes: zest and wedges to serve)
to taste
sea salt and freshly ground black pepper
Instructions
Step 1
Preheat the oven to 200°C (fan 180°C). Line a roasting tray with baking paper and lightly oil it. Pat the salmon fillets dry and season the skin and flesh with a little sea salt and pepper.
Tip: Drying the skin helps it crisp in the oven.
Timing: PT0M
Step 2
Make the glaze: whisk together the miso, Manuka honey, soy sauce, rice wine vinegar, grated ginger and minced garlic in a small bowl until smooth. If the glaze is very thick, add 1–2 tsp warm water to loosen.
Tip: Warm the Manuka honey briefly (in a hot water bath) if it's very crystallised so it blends smoothly.
Timing: PT0M
Step 3
Arrange the salmon fillets skin-side down on the prepared tray and brush two-thirds of the glaze evenly over the flesh side of each fillet.
Tip: Reserve some glaze for finishing so the top doesn't burn during the initial roast.
Timing: PT0M
Step 4
Roast the salmon in the preheated oven for 10 minutes. After 10 minutes, switch the oven to grill/broil (high) and brush the remaining glaze over the fillets. Grill for a further 2 minutes until the glaze caramelises and the salmon is just cooked through.
Tip: Keep an eye while grilling—the Manuka honey caramelises quickly and can burn if left too long.
Timing: PT12M
Step 5
While the salmon roasts, toss the broccolini with sesame oil and a pinch of salt. Heat a heavy-based frying pan over high heat. Add a splash of neutral oil and sear the broccolini for 3–4 minutes, turning to char lightly. Finish with lime zest and a squeeze of lime juice.
Tip: High heat gives broccolini quick charring while keeping it crisp-tender.
Timing: PT6M
Step 6
Remove the salmon from the oven and rest for 5 minutes. Serve fillets on a bed of lime-sesame broccolini, sprinkle with toasted sesame seeds and an extra drizzle of reserved warm glaze or a little extra Manuka honey if desired.
Tip: Resting lets the juices redistribute and the glaze settle for a glossy finish.
Timing: PT5M