Miso salmon 765 Edit
Miso salmon 765 Edit

Joy Bauer's Miso Glazed Salmon

Recipes   Entrees    


  • 4 wild salmon filets, about 6 ounces each
  • ¼ cup miso paste, white/yellow variety
  • ¼ cup rice vinegar
  • 2 Tablespoons Brown Swerve
  • 2 Tablespoons reduced-sodium soy sauce
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 Tablespoon fresh grated ginger (or 1 teaspoon dry ginger powder)
  • Optional: 1 bunch sliced scallions


  1. To make the miso sauce: In a small bowl, whisk together miso, rice vinegar, Swerve brown sugar replacement, soy sauce, garlic and ginger until completely smooth. Set aside.
  2. To prepare the salmon: Liberally mist a baking sheet with oil spray and set aside. Pat salmon filets dry, then place on the baking sheet skin side down and brush each with about 2 tablespoons miso sauce. Allow them to marinate for about 30 minutes.
  3. Set oven to broil. Place salmon in oven on middle rack and cook for about 8 minutes. Transfer to top rack and cook another 2 to 5 minutes to brown and crisp tops, and cook to desired doneness.
  4. Transfer to serving dish, brush each filet with additional miso sauce (using a clean brush or fresh spoon) and sprinkle on optional chopped scallions.
Miso salmon 760 Edit
Nutrition Facts

Serving Size 1

Servings 4

Calories 130
Total Fat 6g
Total Saturated Fat 1.5g
Cholesterol 25mg
Sodium 940mg
Total Carbs 14g
Dietary Fiber 3g
Sugars 2g
Added Sugar 0g
Swerve 6g
Protein 10g
Net Carbs: 5g