This is an easy salmon recipe with a bright, salty-sweet, rich umami flavor. A quick, nutritious meal you can make in 15 minutes.
- Preheat oven to 425°.
- In a medium bowl, mix together the miso, maple syrup, tamari, mirin, lime juice, ginger, and garlic until smooth, then add the dill.
- Make a small tray with parchment paper or aluminum foil, just large enough to hold the salmon with 1-inch sides. Cut the parchment larger than the salmon and fold up each side 1″ twice (see photos above).
- Place the tray onto a baking sheet and add the salmon.
- Coat both sides of the salmon with the sauce. Cook skin side down.
- Roast in the oven for 10-20 minutes until the salmon is beginning to flake, but still has a little translucency in the middle. Don’t overcook, it will continue cooking after you remove it from the oven.
- Serve right from the parchment or transfer to a platter with all the sauce.
- Left over salmon will keep refrigerated for 2 days. Serve cold or heat in a sauté pan, covered on low heat.
Mirin is a naturally fermented rice wine. The small amount of alcohol evaporates when heated. It has a unique taste that is mildly sweet with a hint of sour and salty. You can buy it in most natural food stores. Choose a brand without any sugar or preservatives. If unavailable, substitute 1 tablespoon rice wine vinegar and 1 teaspoon maple syrup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Fish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free
Keywords: easy salmon, miso salmon, roasted salmon, lime miso salmon