Miso, oranges, and grainy mustard enhance the flavour of wild-caught salmon in this easy one-pan baked Mandarin Orange Miso Glazed Salmon.
This easy recipe for Mandarin Orange Miso Glazed Salmon is a little sweet, a little salty and a little spicy! All together, these flavours combine to make a glaze that enhances the flavour of wild salmon.
It’s an easy 3-step recipe, all made in one pan, ready in less than half an hour. You’ll start by adding a rub to the salmon to give it a caramelized exterior. Next, you’ll sear the fillets on the stove top. And finally, you’ll pour the glaze over the fillets and bake the salmon in the oven.
Here’s what you’ll need to make this easy one-pan glazed salmon dish.
Ingredients for Mandarin Orange Miso Glazed Salmon
- wild salmon fillets: about 1/2 lb per person, skin-on. Any species of salmon will work beautifully with this glaze.
- for the rub: light brown sugar (OR 0-calorie Golden Lacanto Sweetener with Monkfruit for those on a sugar-free diet) cornstarch, salt and pepper
- for the glaze: mandarin orange zest, mandarin orange juice, white miso, light brown sugar (or Lacanto Monkfruit sweetener) rice vinegar, whole-grain mustard, cornstarch and a pinch of cayenne. No mandarins? Any oranges will work in this recipe.
What is miso?
Miso is a paste made by fermenting soybeans and other grains with salt and a bean-based started called koji. It adds umami flavour and a natural sweetness and acidity to dishes.
There are three types of miso: white, red and awase, which is a mixture of both. The darker the colour, the stronger the taste will be. Miso is readily available in the refrigerated section of most supermarkets.
I used white miso in this recipe instead of red to avoid overpowering the salmon’s natural flavour.
Note: This recipe serves four. My wild-caught salmon fillets were particularly large and thick and weighed almost 1 pound each. Choose fillets that are about 1/4 to 1/2 pound each to make four servings (depending on your needs.)
How to Make Orange Miso-Glazed Salmon
- Start by patting the salmon dry. Turn skin side up and score the skin with a sharp knife, being careful not to cut into the flesh. Scoring the skin prevents the skin from shrinking and the salmon from curling up. If it curls, it won’t cook evenly. Sprinkle generously with freshly ground pepper, then distribute the rub ingredients evenly.
- Rubbing the salmon fillets with a mixture of sugar, salt and cornstarch serves two purposes: first, it helps to caramelize the fillets and gives them a slightly crusty exterior, and second, it helps the glaze to stay put.
- Heat oil in a non-stick ovenproof skillet. If you use a regular skillet you will need to increase the oil to 1 tbsp. When the oil shimmers, add the salmon fillets, skin side up. Sear for 1 minute, then use a fish turner or tongs to turn each fillet over. Sear on the skin side for 1 minute. Remove the pan from the heat, pour the glaze over the fillets and transfer to a preheated oven.
- Cook for 7 – 10 minutes, depending on the size of the fillets. The fish will be done when it has reached an internal temperature of 145°F. or when it flakes easily with a fork and is still a little translucent in the center.
- Remove from oven, let rest for 5 minutes to allow it to finish cooking, then transfer to a serving platter or individual plates.
Sprinkle fillets with freshly ground pepper.
Rub the salmon fillets with a mixture of sugar, salt and cornstarch to give them a slightly crusty exterior and to help the glaze to stay in place.
What to serve with this glazed salmon
Garnish your serving plate with mandarin orange slices and serve this easy one-pan glazed salmon with steamed broccoli, roasted sweet potato, or your favourite sides. It’s also delicious with the following side dishes:
- Sesame Ginger Green Beans
- Crispy Lemon Oven-Roasted Potatoes
- Easy 5-Minute Sesame Asparagus
- Baby Hasselback Sweet Potatoes with Garlic Herb Butter
- Grilled Lemon Garlic Potato Kabobs
Time-Saving Tip: make the glaze ahead of time, cover and refrigerate. When you’re ready to bake the salmon, thin the glaze with a little water, if necessary. Enjoy this Mandarin Orange Miso Glazed Salmon as a quick nutritious weeknight meal!
Mandarin Orange Miso Glazed Salmon
- 12 inch oven proof skillet
- small saucepan
- sharp knife
- meat thermometer
- 2 lb wild salmon fillet
- 1 tbsp oil
- 1 tsp light brown sugar OR Lacanto Golden Monkfruit Sweetener
- 1/2 tsp kosher salt
- 1/4 tsp cornstarch
- pepper freshly ground
- 1 tsp oil
- 1 tsp grated organic mandarin orange zest
- 2 tbsp white miso
- 1 tbsp light brown sugar, packed OR Lacanto Golden Monkfruit Sweetener
- 1 tbsp rice vinegar
- 1 tbsp grainy mustard
- 1/2 tsp cornstarch
- pinch cayenne pepper
- Heat oven to 400°F. and adjust rack to middle position.
- First, prepare the glaze. Combine all ingredients in a small saucepan, whisking to combine. Heat to boiling, then reduce heat to simmer and cook until sauce has thickened. Remove from heat, cover and keep warm.
- Combine sugar, salt and cornstarch in a small bowl to make the rub.
- Cut the fillet into 4 pieces. Score the skin of the salmon with a sharp knife, taking care to not cut into the flesh.
- Pat the salmon pieces dry with paper towel, then sprinkle with freshly ground pepper.
- Sprinkle the rub mixture on to the salmon pieces, rubbing it in to distribute evenly.
- Heat oil in an oven proof skillet. When it shimmers, add salmon pieces, flesh side down and sear for 1 minute or until golden brown. Use a fish turner or tongs to turn the fish and sear on the skin side for 1 minute.
- Remove from heat, spoon the glaze over the fish and transfer the skillet to the oven. Cook until salmon has reached an internal temperature of 145°F when measured with a meat thermometer, or when fish flakes easily with a fork, but is still translucent in the center. Remove from oven and let rest. Transfer to a serving platter or plates and serve.
This recipe was adapted from Glazed Salmon with Orange-Miso Glaze from America’s Test Kitchen.
Looking for more glazed salmon recipes? Try these, too.
- Honey-Dijon Glazed Salmon in Foil
- Easy Honey Lime Glazed Salmon
- Bourbon Maple Glazed Salmon
- Citrus Glazed Baked Salmon with Sake
- Citrus Chardonnay Glazed Wild Salmon
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