Roasted Salmon with Mustard, Miso & Brown Sugar

This simple but delicious weeknight dinner takes around 30 minutes to make, but feels luxurious enough for a weekend. Pair it with some roasted asparagus (which you can do on the same sheet pan if you like), and rice pilaf. This works equally well on a hot grill, just in case you’re not in the mood to use your oven in the middle of the summer.

Ingredients

1. 4 tablespoons butter, softened
2. 2-3 tablespoons white miso paste
3. 2 tablespoons brown sugar
4. 2 tablespoons Dijon mustard
5. Pinch MSG (optional)
6. Pinch red pepper flakes (optional, I like Aleppo Pepper)
7. 3-4 large, center-cut salmon filets, 6-8oz each
8. Fresh parsley and lemon wedges, for garnish

Instructions

1. Preheat grill or oven to high heat – somewhere around 425°F
2. Line a baking sheet with aluminum foil and spray with cooking spray
3. Mix ingredients 1-6 (so, everything except the salmon) together in a medium bowl to form a homogenous paste. Remove and reserve about 3 tablespoons of the paste in a separate, smaller bowl.
4. Place the salmon filets onto the prepared baking sheet and brush with paste from the larger bowl (not the reserved pasted), being sure to get the sides as well.
5. Set a probe thermometer into the thickest part of the largest filet
6. Roast salmon filets for 5 minutes, until lightly browned on the outside. Brush with reserved paste. Roast for another 2-3 minutes; then, turn the oven or grill off (without opening it) and allow salmon to carry over until internal temperature reaches 130°F
7. Serve with roasted asparagus (which you can do on the same sheet pan if you like), and rice pilaf – or whatever other sides you like. Garnish with lemon wedges and a sprinkle of fresh parsley.