Baked Salmon with Miso Marinade and Panko Crust
Ingredients
- 2 pounds salmon fillets
- kosher salt, to taste
- 1/2 Tablespoon lemongrass, finely chopped (I used jarred this time, you can swap lemon zest)
- 1.5 teaspoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1 heaping tablespoon miso paste
- 1 teaspoon coconut aminos or soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1/2 cup panko bread crumbs
- 2 Tablespoons parsley, chopped
Preparation
Preheat your oven to 385 degrees Fahrenheit on convection setting or 360 degrees on standard oven.
Make a few cuts or slits in the flesh of the fish without going all the way through, creating pockets for the marinade, and season with a little salt. Set aside.
In a small bowl, combine all the remaining ingredients except panko breadcrumbs, sesame seeds, and parsley. Mix well.
Pour the mixture over the salmon and let it sit on the counter for 15 minutes. Meanwhile, toast the panko breadcrumbs in a dry skillet, stirring occasionally until golden brown. Add the sesame seeds and parsley and set aside.
Cook the salmon for approximately 15 minutes until it is flaky and opaque. Top with the panko mixture and serve immediately.
Tips
This dish can also be served at room temperature.
