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...
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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 tablespoon Asian chile-garlic sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
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