{"id":9533,"date":"2025-09-05T23:39:55","date_gmt":"2025-09-05T23:39:55","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=9533"},"modified":"2025-09-05T23:39:55","modified_gmt":"2025-09-05T23:39:55","slug":"miso-cranberry-glazed-grilled-salmon","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=miso-cranberry-glazed-grilled-salmon","title":{"rendered":"Miso Cranberry Glazed Grilled Salmon"},"content":{"rendered":"

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Miso Cranberry Glazed Grilled Salmon<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
\n
    \n
  • 4 salmon fillets\u00a0<\/li>\n
  • salt and pepper to taste<\/li>\n<\/ul>\n

    Miso Glaze<\/h4>\n
      \n
    • 2 tsbp white miso paste<\/li>\n
    • 2 tbsp soy sauce<\/li>\n
    • 2 tbsp maple syrup<\/li>\n
    • 1 tsp sesame oil or grated garlic (optional for extra flavor)<\/li>\n<\/ul>\n

      Cranberry Glaze<\/h4>\n
        \n
      • 1\/2 cup Farmer's Market Organic Cranberry Sauce<\/li>\n
      • 1-2 tbsp balsamic vinegar or apple cider vinegar<\/li>\n
      • 2 tbsp brown sugar or maple syrup<\/li>\n
      • 2 tbsp white wine or water<\/li>\n<\/ul><\/div>\n
        \n

        Miso Glaze<\/h4>\n
          \n
        1. \n

          In a small bowl, whisk together miso paste, soy sauce, maple syrup, and optional sesame oil or garlic.<\/p>\n<\/li>\n

        2. \n

          Pat the salmon dry, coat each fillet with the miso mixture (skin side if keeping skin).<\/p>\n<\/li>\n

        3. \n

          Let rest at room temperature for ~15\u202fmin or refrigerate in a sealed container up to 1\u202fday.<\/p>\n<\/li>\n<\/ol>\n

          Cranberry Glaze<\/h4>\n
            \n
          1. \n

            In a small saucepan, combine cranberry sauce, vinegar, sweetener, and wine or water.<\/p>\n<\/li>\n

          2. \n

            Bring gently to a simmer, stirring to dissolve sugar and reduce slightly, about 5\u202fmin until thick enough to coat a spoon Season with salt and pepper.<\/p>\n<\/li>\n

          3. \n

            Adjust consistency with water if needed.<\/p>\n<\/li>\n<\/ol>\n

            Cook the Salmon<\/h4>\n
              \n
            1. \n

              Preheat broiler or grill to high.<\/p>\n<\/li>\n

            2. \n

              Wipe off all but a thin layer of the miso marinade from the salmon (helps prevent burning).<\/p>\n<\/li>\n

            3. \n

              roil or grill fillets about 5\u201310\u202fmin (depending on thickness) until miso edges caramelize and fish flakes easily.<\/p>\n<\/li>\n

            4. \n

              Use an instant read thermometer: ~125\u2013130\u00b0F for medium rare, ~145\u00b0F for well done.<\/p>\n<\/li>\n

            5. \n

              Spoon or brush the cranberry glaze over the hot salmon just before serving\u2014don\u2019t broil with it, as sugars may burn. Or serve extra on the side for dipping.<\/p>\n<\/li>\n<\/ol><\/div>\n

              \n\t\t\t<\/div>\n
              \n\t\t\t<\/div>\n<\/div>\n

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