Miso Manuka Glazed Salmon with Sesame Broccolini
Sticky Manuka glaze, seared salmon and charred broccolini — a Kiwi twist on a trending miso-honey glaze
A quick midweek dinner featuring salmon glazed with a miso–Manuka honey sauce. The caramelised glaze balances savoury miso and toasted sesame, while charred broccolini adds crunch. Trendy, low-sugar and packed with umami — perfect for sharing.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT37M
Active Time: PT22M
Ingredients
4
fillets (about 150 g each)
salmon
(Notes: skin on, pin-boned)
2
tbsp
white miso paste
(Notes: sweet white miso (shiro miso))
2
tbsp
Comvita Manuka honey
(Notes: MGO 400 / UMF 16)
1
tbsp
light soy sauce or tamari
(Notes: tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: adds brightness)
1
tsp
toasted sesame oil
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh ginger
(Notes: finely grated)
300
g
broccolini
(Notes: trimmed)
1
tbsp
neutral oil
(Notes: canola or sunflower, for frying)
1
tsp
toasted sesame seeds
(Notes: to garnish)
1
wedge
lemon
(Notes: to serve)
Instructions
Step 1
Whisk the glaze: in a small bowl combine miso paste, Comvita Manuka honey, soy sauce, rice vinegar, toasted sesame oil, grated garlic and ginger until smooth.
Tip: Warm the honey slightly (10–15 seconds in the microwave) if it's very thick so it mixes easily.
Step 2
Pat the salmon dry and place skin-side down in a shallow dish. Spoon two-thirds of the glaze over the flesh, turning to coat. Cover and refrigerate for 10 minutes to allow flavours to marry.
Tip: Marinating briefly lets the miso and Manuka penetrate without over-curing the fish.
Timing: PT10M
Step 3
Meanwhile, heat a heavy-based frying pan or skillet over medium-high heat. Toss broccolini with neutral oil and a pinch of salt. Cook in the hot pan, turning occasionally, until charred in spots and tender-crisp, about 5 minutes.
Tip: Keep the pan hot so the broccolini chars quickly without steaming.
Timing: PT5M
Step 4
Wipe the pan clean, add a little oil and return to medium-high heat. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Sear for about 4–5 minutes until the skin is crisp, then flip and brush the flesh with the remaining glaze. Cook a further 2–3 minutes until the salmon is cooked to your liking and the glaze is sticky and caramelised.
Tip: If glaze starts to smoke or burn, lower the heat slightly; you want caramelisation, not charring.
Timing: PT7M
Step 5
Transfer salmon to a board or warmed plates and let rest for a couple of minutes. Divide broccolini between plates, top with the glazed salmon, sprinkle with toasted sesame seeds and serve with lemon wedges.
Tip: A short rest helps the juices settle and the glaze to set so it won't run off the fillet.