Miso‑Manuka Glazed Salmon with Lime & Sesame
Sticky Manuka honey glaze brightened with lime and toasted sesame — a quick, social‑media friendly weeknight or dinner‑party salmon
Oven‑roasted salmon fillets brushed with a sticky miso and Manuka honey glaze that caramelises under a hot grill. Balanced with rice vinegar and lime, finished with toasted sesame and spring onions for crunch. Trendy, quick and naturally sweetened using Manuka honey for depth and glossy finish.
Timing
Cook Time: PT14M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT34M
Active Time: PT22M
Ingredients
4
pieces
salmon fillets
(Notes: about 150–180g each, skin on)
3
tbsp
white miso paste
(Notes: or light miso for milder flavour)
2
tbsp
Manuka honey
(Notes: preferably UMF/MGO‑graded (see notes))
1
tbsp
tamari or light soy sauce
(Notes: use gluten‑free tamari if needed)
1
tbsp
rice vinegar
(Notes: or apple cider vinegar)
1
tsp
sesame oil
(Notes: toasted sesame oil for nutty aroma)
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: finely grated)
1
lime
(Notes: zest and wedges to serve)
1
tbsp
toasted sesame seeds
(Notes: black or white, for garnish)
2
spring onions
(Notes: thinly sliced for garnish)
1
tbsp
olive oil
(Notes: for the baking tray and brushing)
Instructions
Step 1
Preheat the oven to 200°C (fan) and line a baking tray with foil. Pat the salmon fillets dry and lightly oil the skin side with olive oil. Season with a little salt and freshly cracked black pepper.
Tip: Drying the skin helps it crisp in the oven; leave salmon at room temperature while you make the glaze.
Step 2
Whisk together the miso paste, Manuka honey, tamari, rice vinegar, sesame oil, grated garlic, grated ginger and lime zest in a bowl until smooth. Taste and adjust: add a little extra Manuka for sweetness or more vinegar for brightness.
Tip: Use a stronger Manuka (higher MGO/UMF) for a richer caramelised flavour; the miso balances the honey's sweetness.
Step 3
Brush the glaze generously over the flesh of the salmon, reserving a couple of teaspoons for finishing. Place the fillets skin‑side down on the prepared tray and refrigerate to marinate briefly.
Tip: A short marinade concentrates flavour without over‑curing the fish — 10–15 minutes is ideal.
Timing: PT15M
Step 4
Bake the salmon on the middle shelf for 12 minutes, then switch the oven to grill (broil) and grill for a further 2 minutes until the glaze is glossy and just caramelised. Keep a close eye to prevent burning.
Tip: If using a hot grill, stand the tray a little lower so the glaze caramelises rather than burns.
Timing: PT14M
Step 5
Remove the salmon from the oven and brush with the reserved glaze. Rest the fillets for 5 minutes to let juices redistribute.
Tip: Resting keeps the flesh moist and lets the glaze set to a shiny finish.
Timing: PT5M
Step 6
Serve topped with toasted sesame seeds, sliced spring onions and lime wedges. Pair with steamed greens or a simple rice bowl for an on‑trend meal.
Tip: Drizzle a tiny extra drop of Manuka honey over the plated fillet for extra sheen and depth if desired.