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Honey-Miso Glazed Crispy Salmon with Furikake Smashed Potatoes
Main Course

Honey-Miso Glazed Crispy Salmon with Furikake Smashed Potatoes

This Honey-Miso Glazed Salmon is a masterclass in balancing umami, sweetness, and texture. The glaze caramelizes under high heat, creating a deep, savory lacquer that clings perfectly to the buttery, flaky salmon. Contrasting this richness are the 's...

⏱️

8 Min Prep

🔥

23 Min Cook

🍽️

6 Servings

🥗

Non-Vegetarian

Ingredients

  • 2 salmon fillets (6oz each)
  • 2 tbsp white miso paste
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 lb baby gold potatoes
  • 2 tbsp furikake seasoning
  • 3 tbsp avocado oil
  • 2 stalks sliced scallions
  • 1 tbsp sesame oil

Instructions

1
Begin by boiling the baby potatoes in salted water until fork-tender, roughly 15 minutes.
2
Drain and let them steam dry for 5 minutes.
3
On a baking sheet, use the bottom of a glass to smash each potato until flattened but intact.
4
Drizzle with avocado oil, sprinkle with salt, and roast at 425°F (220°C) for 20 minutes until edges are golden and crispy.
5
Meanwhile, whisk the miso, honey, ginger, and sesame oil in a small bowl until smooth.
6
Pat the salmon dry and sear skin-side down in a hot skillet for 4 minutes to achieve a crisp crust.
7
Flip the fillets, brush generously with the miso-honey glaze, and finish in the oven for 3-5 minutes.
8
Once the potatoes are ready, toss them immediately with the furikake.
9
Plate the salmon atop the smashed potatoes and garnish heavily with fresh, sliced scallions.

Recipe Information

Cuisine
Japanese-Fusion
Course
Main Course
Diet
Non-Vegetarian
Total Time
31 mins

Recipe Time chart

Preparation Time

8 mins

Cooking Time

23 mins

Total Time

31 mins
#japanese-fusion #maincourse #non-vegetarian
Author

Master Chef

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