Instructions
Miso Glaze
- In a small bowl, whisk together miso paste, soy sauce, maple syrup, and optional sesame oil or garlic.
- Pat the salmon dry, coat each fillet with the miso mixture (skin side if keeping skin).
- Let rest at room temperature for ~15 min or refrigerate in a sealed container up to 1 day.
Cranberry Glaze
- In a small saucepan, combine cranberry sauce, vinegar, sweetener, and wine or water.
- Bring gently to a simmer, stirring to dissolve sugar and reduce slightly, about 5 min until thick enough to coat a spoon Season with salt and pepper.
- Adjust consistency with water if needed.
Cook the Salmon
- Preheat broiler or grill to high.
- Wipe off all but a thin layer of the miso marinade from the salmon (helps prevent burning).
- roil or grill fillets about 5–10 min (depending on thickness) until miso edges caramelize and fish flakes easily.
- Use an instant read thermometer: ~125–130°F for medium rare, ~145°F for well done.
- Spoon or brush the cranberry glaze over the hot salmon just before serving—don’t broil with it, as sugars may burn. Or serve extra on the side for dipping.
