Salmon With Miso-Honey Butter September 9, 2024
This speedy sheet pan salmon relies on the winning combination of miso, honey and butter to flavour broiled fish and seasonal vegetables. In the summer, corn and shishito peppers are a fun, quick-cooking combination. For a heartier meal, serve the dish with steamed rice or tender greens. Check out the original recipe here.
Servings: 2
Ingredients:
- 2 tablespoons white miso, preferably reduced sodium
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1 garlic clove, minced or finely grated (optional)
- Olive oil
- 2 skin on salmon fillets, patted dry
- Kernels from 2 to 3 ears corn (generous 2 cups)
- 6 to 8 fresh shishito peppers, stemmed and sliced into thick rings
- 1 Fresno or cherry pepper, stemmed and thinly sliced
- Freshly cracked black pepper
Methods:
- Preheat the oven to HIGH and line a large sheet pan with foil and grease well with olive oil.
- Lay the fillets skin side down on the greased pan. Spread about 1 tablespoon of the miso-honey butter onto the top of the flesh of each fillet, then flip over so they are skin side up. (Reserve the remaining miso-honey butter for serving, if desired.)
- Scatter the corn, shishito peppers, and Fresno or cherry pepper, if using, evenly around the salmon. Season with black pepper.
- Cook for ten minutes, then check the ingredients. The corn and peppers should look a little blistered and the salmon should start to look crispy and lightly charred on top. If the fish and vegetables need more time, put in back in the oven for another 2 minutes, then check again.
- Divide the fish and vegetables between two plates, and serve hot or warm, with any extra miso-honey butter on the side, if desired.