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Ginger miso salmonNot to brag, but I’m pretty sure I’ve perfected the art of cooking salmon. It goes something like this: heat a cast iron skillet under the broiler until it is hot, add the seasoned salmon skin side down, and allow to cook for 10 minutes under the broiler. The result is a flaky, juicy, yet crispy on the outside piece of fish, and the short cooking time means the whole house won’t smell like salmon when you’re done.

I can’t take credit for that technique, I learned it from a cook book years ago. But I can take credit for this amazing miso-ginger glaze that I top my salmon with. It’s pretty much amazing. And yes, that was me bragging.

Ginger Miso Salmon

Ginger Miso Salmon


  • 4 Salmon filets
  • 1 TBSP olive oil
  • 2 TBSP miso paste
  • 2 TBSP rice vinegar
  • 2 tsp minced ginger
  • 1 tsp soy sauce


  • Heat a cast iron skillet under the broiler, about 6 inches from the heat source.
  • Brush skin side of salmon with olive oil (to prevent sticking)
  • Mix together miso, vinegar, ginger, and soy sauce to form a paste
  • Spread sauce mixture on the salmon filets.
  • Place salmon, skin side down on the hot cast iron skillet
  • Cook under broiler for 10 minutes, or until salmon is cooked through and flakes easily.

Serves 4. Delicious with brown rice and stir fried vegetable

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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