Recipe courtesy of Tiffani Thiessen
Miso Honey Salmon
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- Level: Easy
- Total: 1 hr 55 min (includes soaking and resting time)
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 697
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 50 g
- Cholesterol
- 125 mg
- Sodium
- 942 mg
- Level: Easy
- Total: 1 hr 55 min (includes soaking and resting time)
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 697
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 50 g
- Cholesterol
- 125 mg
- Sodium
- 942 mg
Ingredients
Directions
Special equipment:
one 13-by-7-inch cedar plank, soaked for at least 1 hour- Preheat a grill to 350 degrees F over medium-low heat.
- Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
- Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
- Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
- Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
- Serve the salmon with the charred scallions and lemons.
