Miso Cranberry Glazed Grilled Salmon

Miso Cranberry Glazed Grilled Salmon

  • 4 salmon fillets 
  • salt and pepper to taste

Miso Glaze

  • 2 tsbp white miso paste
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp sesame oil or grated garlic (optional for extra flavor)

Cranberry Glaze

  • 1/2 cup Farmer's Market Organic Cranberry Sauce
  • 1-2 tbsp balsamic vinegar or apple cider vinegar
  • 2 tbsp brown sugar or maple syrup
  • 2 tbsp white wine or water

Miso Glaze

  1. In a small bowl, whisk together miso paste, soy sauce, maple syrup, and optional sesame oil or garlic.

  2. Pat the salmon dry, coat each fillet with the miso mixture (skin side if keeping skin).

  3. Let rest at room temperature for ~15 min or refrigerate in a sealed container up to 1 day.

Cranberry Glaze

  1. In a small saucepan, combine cranberry sauce, vinegar, sweetener, and wine or water.

  2. Bring gently to a simmer, stirring to dissolve sugar and reduce slightly, about 5 min until thick enough to coat a spoon Season with salt and pepper.

  3. Adjust consistency with water if needed.

Cook the Salmon

  1. Preheat broiler or grill to high.

  2. Wipe off all but a thin layer of the miso marinade from the salmon (helps prevent burning).

  3. roil or grill fillets about 5–10 min (depending on thickness) until miso edges caramelize and fish flakes easily.

  4. Use an instant read thermometer: ~125–130°F for medium rare, ~145°F for well done.

  5. Spoon or brush the cranberry glaze over the hot salmon just before serving—don’t broil with it, as sugars may burn. Or serve extra on the side for dipping.