Miso & Manuka Honey Glazed Salmon with Charred Lime
Sticky, caramelised glaze with sesame, spring onion and a bright lime finish
A social-media-friendly miso glazed salmon elevated with New Zealand Manuka honey for a glossy, caramelised finish. Quick to prepare, packed with umami and perfect for weeknight dinners or dinner-party centrepieces.
Timing
Cook Time: PT12M
Prep Time: PT15M
Rest Time: PT05M
Total Time: PT32M
Active Time: PT20M
Ingredients
4
pieces
salmon fillets
(Notes: about 150-180g each, skin on)
3
tbsp
manuka honey
(Notes: use UMF 10+/MGO 250+ for robust flavour)
2
tbsp
white miso paste
(Notes: smooth miso blends best)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: adds brightness)
1
clove
garlic
(Notes: finely minced)
1
tsp
sesame oil
(Notes: toasted sesame oil for depth)
1
each
lime
(Notes: zest for glaze and wedges to serve)
1
tbsp
sesame seeds
(Notes: toasted)
2
stalks
spring onions
(Notes: thinly sliced on the diagonal)
to taste
salt & freshly ground black pepper
1
tbsp
neutral oil
(Notes: for searing (e.g., grapeseed or vegetable oil))
Instructions
Step 1
Make the glaze by whisking together manuka honey, white miso, soy sauce, rice vinegar, minced garlic, sesame oil and the zest of half a lime until smooth.
Tip: If the miso is stiff, warm the honey slightly to help whisking.
Step 2
Pat the salmon fillets dry, season lightly with salt and pepper, then brush two-thirds of the glaze evenly over the flesh. Leave to marinate in the fridge for 15 minutes to let flavours penetrate.
Tip: Marinating longer (up to 30 minutes) intensifies flavour but avoid much longer as miso can cure the fish.
Timing: PT15M
Step 3
Preheat the oven to 220°C (grill/oven combination) or set your grill on high. Heat a large ovenproof frying pan over medium-high heat and add the neutral oil.
Tip: A hot pan gives a quick sear for extra texture before finishing under the grill.
Step 4
Place salmon skin-side down in the hot pan and sear for about 2–3 minutes until the skin is crisp. Turn carefully and sear the flesh side for 1–2 minutes just to caramelise.
Tip: Press gently on the fillets with a spatula for the first 10 seconds to keep contact with the pan.
Timing: PT06M
Step 5
Brush the remaining glaze over the salmon, transfer the pan to the oven or put under the grill, and cook for 6 minutes until the glaze is sticky and the salmon is just cooked through (internal temp ~52–56°C).
Tip: Watch closely under the grill—Manuka honey caramelises quickly and can burn if too close to the heat.
Timing: PT06M
Step 6
Remove the salmon from the oven and let it rest for 5 minutes. Finish with a squeeze of charred lime, sprinkle toasted sesame seeds and sliced spring onions.
Tip: Resting lets the juices redistribute and the glaze set for glossy presentation.
Timing: PT05M
Step 7
Serve with steamed rice or salad leaves and extra lime wedges. Leftover glaze makes a great drizzle on roasted veg.
Tip: Add a pinch of chilli flakes or a spoonful of gochujang to the glaze for a spicy-sweet variant.