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Active Fire Time: 30 minutes Total Time: 1 hour
If you’re looking for an easy way to elevate your salmon, this Miso-Glazed Salmon recipe is a game-changer. The sweet, savory, and umami-packed glaze caramelizes beautifully, giving the fish a deliciously rich flavor with minimal effort. Great for a healthy, quick meal for your loved ones or to impress your guests at your next dinner party.
Ingredients
Serves 3+
1.3 lb / 600 grams of salmon
1 head of broccoli
olive oil
salt
ground black pepper
For the glaze
3 garlic cloves
2 tablespoons honey
2 tablespoons chilli flakes
2 tablespoons miso paste
1 tablespoon grated ginger
soy sauce
1 tablespoon rice vinegar
For the Asian chimichurri
1 red onion
ginger
3 garlic cloves
3 red chilli
coriander
3 green onions
olive oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
½ cup rice vinegar
black ground pepper
Supplies:
Preparation
Step 1:
Fire up the H1 in Classic Grill Mode at 356°F, according to the manual instructions or the Masterclass video.
Step 2:
Start preparing the glaze: in a bowl, mix the honey, chili flakes, miso paste, ginger, soy sauce, vinegar, and garlic paste. Stir well until everything is fully combined.
Step 3:
Cut the salmon into pieces about three fingers wide. Add salt and pepper.
Let the salmon marinate in the prepared glaze in the refrigerator for at least 1 hour.
Step 4:
Divide the broccoli into florets, place them in a bowl, and add salt, pepper, garlic, and olive oil.
Step 5:
Prepare the Asian chimichurri: briefly grill the scallions on the rack for 5 minutes on each side.
Meanwhile, finely chop the onion, ginger, garlic, red chili, and coriander.
Once the scallions are lightly grilled, chop them finely. Mix everything together and add olive oil, soy sauce, fish sauce, sesame oil, rice vinegar, and pepper.
Step 6:
Place the broccoli on the bottom rack for about 15 minutes or until tender.
Step 7:
After placing the broccoli in the H1, place the salmon on a tray lightly greased with olive oil. Using a brush, coat them with the prepared glaze.
Place in the H1 on the upper rack for approximately 13 minutes.
Step 8:
Remove the broccoli and salmon from the H1 and plate them with the Asian chimichurri.
Cook's Notes:
Different rack heights deliver different results. We placed the broccoli on the bottom rack so it could develop a deep, charred flavor from the embers. Meanwhile, the salmon requires a more even cook and a nice sear on top, so we’ll place it on the top rack, where there is more radiant heat from above and increased convection.
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Check the full recipe video here
