- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“This oriental dish combines salmon fillets with skin covered by a rich paste of white miso, shoyu, mirin, and ginger, roasted simultaneously with fresh seasoned asparagus. The intense heat caramelizes the glaze creating umami notes and mild sweetness.”
What you need to know
- Fermented white miso combined with mirin gives the fillets a quick caramelization without drying out the tender interior of the fish.
- Simultaneous cooking at 200°C in the same roasting pan cooks the salmon to the exact point while keeping the asparagus green and crispy.
- Complete desiccation of the fish skin with paper towels prevents steam buildup and ensures the base firms well on the baking sheet.
Ingredients
Main
- units (approx. 180g each) Salmon fillets with skin
- tablespoons White miso (shiro miso)
- tablespoon Soy sauce (shoyu)
- tablespoon Mirin (sweet rice wine)
- teaspoon Brown sugar
- teaspoon Toasted sesame oil
- clove (finely chopped) Garlic
- teaspoon (finely grated) Gengibre fresco
- bunch (approx. 250g) Aspargos frescos
- tablespoon Extra virgin olive oil
- (for slices and zest) Limão siciliano
- (chopped) Fresh chives
- Toasted sesame seeds
Instructions
Principal
- Preheat the oven to 200°C. Wash the asparagus well, break off the tougher ends, and arrange them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and freshly ground black pepper.
- In a small bowl, combine the white miso, soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Mix well until you have a smooth, glossy paste. This mixture is the heart of the glaze.
- Pat the salmon fillets dry with paper towels. The secret of this recipe is the very dry skin, which ensures crunchiness and allows the glaze to adhere perfectly. Place the fillets in the same baking sheet, next to the asparagus, with the skin facing down.
- Spread the miso paste generously over the top of each salmon fillet, ensuring an even and tasty coating. Reserve some of the paste if you wish to brush again during cooking to intensify the flavor.
- Place the baking sheet in the preheated oven for 15-20 minutes, or until the salmon is cooked and the glaze is caramelized. The asparagus should be tender but still crispy. Serve immediately with lemon zest, fresh chopped chives, and toasted sesame seeds for a final touch.
Chef's tips
- Reserve 1 tablespoon of the miso mixture to brush on the fillets in the last 3 minutes under the oven grill for a mirror shine.
- Break the woody base of the asparagus by bending the stalk with your fingers at the point where it breaks naturally without effort.
- Finish with fine zest of Sicilian lemon and toasted sesame oil to cut the salty density of the miso.
Variations
- Toque picante: add half a teaspoon of Korean gochujang chili paste or sriracha to the miso marinade.
- Crunchy crust: sprinkle toasted black and white sesame seeds over the glaze before placing in the baking pan.
- Air fryer version: bake the glazed fillets and asparagus at 190°C for about 10 to 12 minutes until golden on top.
Substitutions
- White miso (shiro miso) can be substituted with yellow or mild red miso, slightly reducing the oven time.
- Japanese mirin can be substituted with cooking sake mixed with 1 teaspoon of sugar or honey.
- Fresh asparagus can be replaced by tender green beans, broccoli rabe, or fresh snow peas.
How to store
Consume immediately to enjoy the velvety texture of the salmon and the crunchiness of the roasted asparagus. Leftovers can be stored in a closed container in the refrigerator for up to 2 days, reheating in a low oven at 160°C for 6 minutes so as not to dry out.
Can it be frozen?
Do not freeze this dish after baking. The salmon loses its delicate texture and the asparagus thaws soft and watery. Raw fillets with the miso marinade can be frozen in vacuum bags for up to 60 days without loss of flavor.
What to serve with
Classic side dish for steamed Japanese rice (gohan) without seasoning, sunomono cucumber salad, or shimeji mushrooms sauteed in butter. To drink, pair with hot green tea (sencha), light Japanese beer, or dry sake.
Frequently asked questions
Can I remove the salmon skin for this recipe?
The skin acts as a protective shield against pan heat, keeping fillet juicy; you can keep it while baking and discard it on the plate if you prefer.
What is shiro miso and where to find it?
It is a traditional Japanese paste made of fermented soybeans with rice; has a mild flavor, light color, and is sweet, found in oriental markets and emporiums.
How to prevent the miso glaze from burning before the fish bakes?
Miso caramelizes quickly due to the sugars; keep the baking sheet in the middle third of the oven at 200°C and use the grill function only in the final minutes.
How do I know if the salmon has baked to the ideal point?
Press gently in the center with your finger; the meat slices should separate smoothly, keeping the interior bright pink and juicy.
