Description
Salmon lovers, come to the front…this Chili Miso Salmon is loaded with incredible flavor! Salmon fillets marinated in a blend of umami-forward miso, chili paste, and more. This salmon dish is wildly easy with flair and topped with fresh peach mango salsa. The succulent, sweet-heat contrast in flavors makes this dish sooo good!
Ingredients
For the chili miso salmon:
- 4 (6-ounce) salmon fillets, skin-on or off
- 2 tablespoons white miso paste
- ¼ cup dark soy sauce (or regular)
- ¼ cup fresh chili paste (we use Sambal Oelek)
- 1 tablespoon + 1 teaspoon toasted sesame oil, divided
- 1 teaspoon liquid hickory smoke- optional
- 1 tablespoon garlic paste
- 1 tablespoon packed brown sugar
- 1 teaspoon ginger paste
- ½ teaspoon ground white pepper
- ½ teaspoon onion powder
For the fresh peach mango salsa:
- 1 ripe fresh peach, pitted & chopped (or about ¾ cup chopped peaches from can/jar)
- 1 ripe mango, pitted & chopped
- 1 tablespoon fresh chopped cilantro or parsley
- 1-2 teaspoons lime juice
- Kosher salt & fresh ground black pepper- to taste
Instructions
- Marinate the salmon. Pat the salmon dry with a paper towel and then place them into a shallow baking dish or resealable plastic bag.
- In a bowl, combine the miso paste with ¼ cup water and use a whisk to stir the mixture together until the miso paste is fully dissolved. In the same bowl, add the soy sauce, chili paste, 1 teaspoon sesame oil, liquid smoke (if using), garlic paste, brown sugar, ginger paste, white pepper, and onion powder. Stir the marinade well until well combined and smooth. Pour the marinade over the salmon, toss to combine.
- Cover the dish with plastic wrap or seal the bag. Transfer the salmon to the fridge to marinate for at least 2 hours or preferably overnight for the best results. Right before cooking, set the salmon on the counter to come up to room temperature, for about 20-30 minutes.
- Prep the peach mango salsa. In a bowl, combine the chopped peach, chopped mango, chopped cilantro/parsley, lime juice, and salt/pepper- to taste. Toss well to combine and set aside until the salmon is done.
- Sear the salmon. In a large skillet over medium-high heat, add the 1 tablespoon sesame oil. When hot, gently swirl the skillet to evenly coat the bottom. Carefully remove the salmon from the marinade (but do not discard), shaking off excess, and place the salmon fillets into the skillet. Let the salmon sear, undisturbed, until deeply golden with a nice sear- about 2-3 minutes. Then use a fish spatula to flip the salmon onto the other side to continue cooking for 1-2 minutes. Then reduce the heat to medium-low.
- Finish with marinade/glaze. Pour the reserved marinade over the salmon and let the mixture come up to a slight boil while spooning the glaze over the salmon every so often. Once the glaze achieves a glossy, slightly thicker texture, remove the skillet from heat.
- Serve. Place the salmon fillets with extra sauce on a serving platter and top with the fresh peach mango salmon. Serve immediately as-is or pair alongside your favorite sides. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.