Almond butter miso-glazed salmon is a gourmet fusion dish that combines Japanese miso paste with creamy almond butter to create a sweet-savory glaze for salmon fillets. This recipe produces succulent, flaky salmon with a caramelized coating that balances nutty richness with umami depth.
The dish is naturally gluten-free, dairy-free, and paleo-friendly, making it suitable for various dietary preferences while delivering restaurant-quality results at home.
What Makes This Almond Butter Salmon with Miso Glaze Recipe Unique?
This isn’t your typical weeknight salmon. This restaurant-quality almond butter salmon with a miso glaze brings together two culinary worlds in the most delicious way possible. The secret lies in how small-batch almond butter provides the perfect creamy base that helps miso paste cling beautifully to the fish while adding layers of roasted almond flavor.
Why this combination works:
- Natural oils from Basse’s Almond Butter create the perfect glaze consistency
- The nutty sweetness balances miso’s salty intensity
- Both ingredients caramelize beautifully under high heat
- The result is naturally gluten-free, dairy-free, and paleo-friendly
Food and Drink Pairings
Optional Sides
- Coconut jasmine rice for subtle sweetness that enhances the almond notes
- Soba noodle salad with sesame dressing
- Honey-glazed carrots for color and complementary flavors
- Steamed edamame sprinkled with sea salt
- Mixed greens salad with ginger-sesame vinaigrette
Beverage Pairings
- Japanese lager for an authentic touch
- Iced green tea to cleanse the palate
Almond Butter Miso Glazed Salmon Recipe
Ingredients You’ll Need
- 4 wild-caught salmon fillets (6 oz each)
- 3 tablespoons of Bassé’s almond butter (or other brand)
- 2 tablespoons white miso paste
- 2 tablespoons raw honey
- 1 tablespoon rice vinegar
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- Sea salt and freshly cracked pepper
- Optional: 1 teaspoon sriracha for added heat
Step-by-Step Instructions
- Preheat the broiler to high heat. Line a rimmed baking sheet with foil and position the oven rack 4-6 inches from the heat source.
- In a medium bowl, whisk together almond butter and miso paste until combined. Add honey, rice vinegar, minced garlic, and grated ginger. Whisk until completely smooth and glossy. Season with salt, pepper, and sriracha if using.
- Pat salmon fillets completely dry with paper towels. Place skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
- Using a pastry brush or spoon, apply glaze generously to each fillet, creating a thick, even coating. Reserve a small amount of glaze for serving.
- Broil for 6-8 minutes until the fish flakes easily and the glaze is caramelized. Watch carefully in the final minutes to prevent burning. Internal temperature should reach 145°F.
- Let salmon rest for 2-3 minutes to allow flavors to settle. Drizzle with reserved glaze if desired.
Pro tip: If almond butter is too thick, warm it slightly in the microwave for 15 seconds before mixing.
Troubleshooting
Glaze too thick? Add rice vinegar, one teaspoon at a time, until you’ve reached desired consistency.
Worried about overcooking? Use a meat thermometer; 145°F is the target
Glaze browning too quickly? Move the pan to a lower rack and reduce the cooking time
We hope you enjoy this delicious recipe! Browse through Ezra Cohen’s other recipes to discover what all you can do with nut butters. Contact us for any additional questions or comments.
