Serves 4
1080 min
Miso Salmon with Orange and Fennel
Recipe GLPR751cc5813104a0
Pan-roasted salmon fillets glazed with a savory-sweet miso, honey, and sake marinade, baked atop a bed of fresh orange and fennel slices. Topped with delicate fennel fronds for aromatic herbaceous notes. This dish delivers umami-rich flavors with bright citrus undertones and subtle anise sweetness.
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Ingredients
4 salmon fillets (about 5-6 oz each)
1 fennel bulb with fronds
1/2 fresh orange
1/4 cup white miso paste
1 tablespoon honey
2 tablespoons sake or dry white wine
1/2 teaspoon fresh ginger, finely grated
Salt to taste
Black pepper to taste
Directions
In a small bowl, whisk together the miso paste, honey, sake, and grated ginger until smooth. Season the salmon fillets lightly with salt and pepper, then coat both sides with the miso mixture. Place the salmon in a resealable plastic bag or shallow dish, seal or cover, and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
When ready to cook, preheat your oven to 375°F (190°C). Thinly slice the orange (skin can remain on for visual appeal and texture), and thinly slice the fennel bulb, separating the slices into individual layers.
Arrange the orange slices and fennel slices in alternating layers across a baking sheet lined with parchment paper, creating an even base.
Remove the salmon from the refrigerator and carefully place each marinated fillet on top of the vegetables, discarding any excess marinade left in the bag or dish. Arrange several fresh fennel fronds over each salmon fillet for garnish and subtle anise flavor.
Bake uncovered for 15–18 minutes, until the salmon is cooked through and flakes easily with a fork. The thickest part of the fillet should reach an internal temperature of 145°F (63°C) and appear opaque throughout. Remove from the oven and serve immediately.
