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This is a very simple, and quick (it’s ready in 15 minutes), soy glazed salmon dish – but it will taste like you’ve spent hours slaving over the stove. It’s a Japanese inspired dish, and I love the savoury, sweet flavours this recipe has.
When you’re cold, there is nothing better than a warming broth; and miso is such a comforting flavour. Paired with salty, sweet soy glazed salmon (say that after a couple of glasses of wine!), where the marinade leaks into the broth, this recipe ticks all of the boxes.
Soy Glazed Salmon – The Ingredients
- The glaze is obviously key here. It is made from four easy to find ingredients – dark soy sauce, brown sugar, rice vinegar and sesame oil. If you can avoid it, try not to substitute any of those ingredients because together they make a really wonderful glaze. You could switch the brown sugar for 2 tbsps of honey, but it will change the taste.
- Try to use fresh salmon fillets if you can. I find that defrosted frozen salmon can go dry when cooking quickly like this.
- For the noodle broth, I used precooked straight to wok noodles – they’re ready in just a minute or two. You could use dried noodles instead and just simmer for 7-8 more minutes.
- Udon or rice noodles could be substituted for medium, if you fancy mixing it up a bit!
- For the vegetables, I used spring onion and pak choi. You could sub for spinach, mange tout, peas or even some diced cucumber.
Cooking the Salmon and Broth
The most important things to remember with this dish are:
- don’t overcook the salmon – try to make sure it’s still nice and pink in the middle
- don’t panic when the glaze bubbles up and turns black as ink – this is perfectly normal. Remember it’s bound to go like caramel – it has sugar in it – and this is what makes it so delicious.
It’s a super quick and easy dish which I guarantee you will make again and again.
This will serve 2 (with broth left over – I could drink it instead of tea!) and will take 15 mins.
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Soy Glazed Salmon with Miso Noodle Broth
Save This RecipeIngredients
For the salmon:
- 2 salmon fillets
- 2 tbsps dark soy sauce
- 20 g brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For the noodles:
- 100 g miso paste
- 1 clove garlic
- 1 thumb sized piece galangal ginger would work if you can’t find any
- 300 g medium noodles the straight to wok ones work well
- 2 pak choi
- 1 spring onion
- 1 small handful coriander
Instructions
- For the noodles, heat the miso paste in a large saucepan for 30 seconds, then add the sliced garlic and galangal. Add 1 litre water and bring to the boil, then add the noodles. Simmer for 5 minutes, then add the pak choi. Simmer gently until your fish is cooked.
- For the glaze, mix the soy sauce, rice vinegar, sugar and sesame oil in a small bowl. Put a non-stick frying pan on a medium heat and add the salmon fillets, skin side down. Cook for 1 minute, until the skin starts to crisp, then pour the glaze over them. Cook for another 5 minutes, then flip and cook for 30 seconds – 1 minutes.
- To serve, ladle the noodles into bowls then top with the salmon fillets. Sprinkle over sliced spring onions and coriander leaves, then let your taste buds enjoy a treat!
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