Slow-Roasted Salmon with Miso Barbecue Sauce Recipe - Los Angeles Times
Red miso adds plenty of umami to cut the sweetness of ketchup and honey in this barbecue sauce, a foil to the rich side of salmon. Make the sauce up to 5 days in advance and refrigerate until ready...
Ingredients
- 1 skinless side of salmon (2 to 2 1/2 pounds)
- Olive oil
- Kosher salt
- 1 teaspoon freshly ground black pepper, plus more
- 1/4 cup red miso
- 1/2 cup ketchup
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 tablespoons Asian chile-garlic sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
More Like This
Slow-Roasted Salmon With Fresh Chile-Tomato Sauce Recipe - Los Angeles Times
latimes.com
Slow-Roasted Salmon a la Brisket Recipe - Los Angeles Times
latimes.com
Slow-Roasted Salmon with Spiced Citrus Mojo Recipe - Los Angeles Times
latimes.com
Baked Miso Salmon Recipe | Simple Home Edit
simplehomeedit.com
Miso Salmon Recipe: How to Make It
tasteofhome.com
Miso Salmon Recipe: Simple Dish for Hassle-Free Weeknight Dinners
healthyrecipes101.com
Mayonnaise-Roasted Side of Salmon Recipe - Los Angeles Times
latimes.com
Slow Roasted Salmon with Orange Miso Butter Sauce | Natalie Cooks
nataliecooks.com