Miso Glazed Baked Salmon With Herbed Boursin

Looking for a weeknight dinner that’s both impressive and incredibly easy to make? This Miso Glazed Baked Salmon with Herbed Boursin is your answer! We’re taking flaky, tender salmon and elevating it to new heights with a savory-sweet miso glaze and a luscious layer of herbed Boursin cheese. The combination is truly magical – the umami-rich miso perfectly complements the creamy, garlicky Boursin, creating a flavor explosion in every bite. This recipe is perfect for salmon lovers and anyone looking to add a little excitement to their dinner routine. Plus, it’s ready in under 30 minutes! Let’s get cooking!

You’ll Need These Ingredients:

• Salmon Fillets (4 ≈170g / 6oz each): We’re using skin-on salmon fillets for maximum flavor and moisture. Sockeye, Coho, or Atlantic salmon all work beautifully. Ensure your salmon is fresh and has a vibrant color.
• Boursin Herb Cheese (120g / 4oz, softened): Boursin is a creamy, spreadable cheese infused with herbs and garlic. It adds a delightful tang and richness to the salmon. Make sure it’s softened to room temperature for easy spreading.
• Olive Oil (2 tbsp / 30ml): Extra virgin olive oil is preferred for its flavor and health benefits. It helps the salmon stay moist during baking and adds a subtle fruity note.
• White Miso Paste (2 tbsp / 30g, halal-certified): White miso paste (Shiro miso) is a fermented soybean paste that provides a delicate, slightly sweet, and umami-rich flavor. Using a halal-certified miso paste ensures it meets specific dietary requirements.
• Honey (1 tbsp / 15ml): A touch of honey balances the saltiness of the miso and adds a subtle sweetness to the glaze. Use a good quality honey for the best flavor.
• Soy Sauce or Tamari (1 tbsp / 15ml): Soy sauce adds depth and umami to the glaze. Tamari is a gluten-free alternative that works just as well.
• Freshly Grated Ginger (1 tsp / 5ml): Fresh ginger provides a warm, spicy, and aromatic element to the glaze. Grating it yourself ensures the most potent flavor.
• Garlic (1 clove, minced): Minced garlic adds a pungent and savory note to the glaze. Use fresh garlic for the best results.
• Rice Vinegar (1 tsp / 5ml): Rice vinegar adds a subtle acidity that brightens the glaze and balances the flavors.
• Water (1 tbsp / 15ml): A little water helps to thin the glaze to the perfect consistency for brushing onto the salmon.
• Toasted Sesame Seeds (1 tsp / 5g): Toasted sesame seeds add a nutty flavor and a delightful crunch as a garnish.
• Spring Onion Greens (2, thinly sliced): Spring onion greens (scallions) provide a fresh, mild onion flavor and a pop of color.
• Lemon Wedges (optional): Lemon wedges add a bright, citrusy accent that complements the richness of the salmon and glaze.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Boursin Cheese: If you can’t find Boursin, you can use a similar herbed cream cheese.
• White Miso Paste: Red miso paste can be used, but it has a stronger flavor, so use slightly less.
• Soy Sauce: Coconut aminos are a great soy-free alternative.
• Honey: Maple syrup can be used as a substitute for honey.

Detailed Baking Instructions for Perfect Miso Glazed Salmon

1. Preheat and Prepare: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Line a baking sheet with parchment paper. Parchment paper prevents the salmon from sticking and makes cleanup a breeze.
2. Dry the Salmon: Pat the salmon fillets dry with paper towels. Removing excess moisture is crucial for achieving a beautiful sear and preventing the salmon from steaming instead of baking. Place the fillets skin-side down on the prepared baking sheet. Keeping the skin on helps retain moisture during baking.
3. Boursin Base Layer: Spread a thin, even layer of softened Boursin herb cheese over the top of each salmon fillet. The Boursin creates a creamy, flavorful base that complements the miso glaze beautifully. Drizzle each fillet with olive oil. The olive oil adds richness and helps the Boursin brown slightly.
4. Initial Bake: Bake the salmon for 10-12 minutes. The goal here is to partially cook the salmon – it should be opaque around the edges but still slightly pink in the center. This ensures a tender, flaky final product.
5. Prepare the Miso Glaze: While the salmon is baking, prepare the miso glaze. In a small saucepan, combine the white miso paste, honey, soy sauce (or tamari), freshly grated ginger, minced garlic, rice vinegar, and water. Whisk everything together thoroughly.
6. Simmer the Glaze: Bring the miso glaze to a gentle simmer over medium heat. Continue to whisk constantly for 2-3 minutes, until the glaze becomes glossy and slightly thickened. This simmering process melds the flavors and creates a beautiful sheen.
7. Glaze and Final Bake: Remove the salmon from the oven. Generously brush the miso glaze over each fillet, ensuring every part is coated. Return the salmon to the oven for an additional 3-4 minutes. This final bake caramelizes the glaze, creating a sticky, flavorful crust. Watch carefully to prevent burning.
8. Rest and Garnish: Transfer the glazed salmon to a warm plate and let it rest for 2 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful fillet. Drizzle any remaining glaze across the plate for visual appeal and extra flavor.
9. Final Touches: Finish with a sprinkle of toasted sesame seeds and thinly sliced spring-onion greens. These garnishes add texture, aroma, and a pop of color. Serve immediately with lemon wedges, if desired, for a bright, citrusy accent.

Why Miso and Salmon are a Match Made in Heaven

The combination of miso and salmon isn’t just delicious; it’s rooted in culinary synergy. Miso, a fermented soybean paste, brings a complex umami flavor that beautifully enhances the natural richness of salmon. The fermentation process breaks down proteins, creating glutamates – the source of umami – which amplify savory tastes. Salmon, being a fatty fish, readily absorbs the flavors of the glaze, resulting in a deeply satisfying and flavorful dish. The slight sweetness from the honey in the glaze balances the saltiness of the miso, creating a harmonious flavor profile.

The Role of Boursin: A Creamy Counterpoint

While miso glaze is fantastic on its own, the addition of Boursin herb cheese takes this recipe to another level. Boursin’s creamy texture provides a luxurious base for the glaze to adhere to, and its herbaceous notes complement both the miso and the salmon. The cheese also adds a subtle tang that cuts through the richness of the fish and glaze, preventing the dish from becoming overly heavy. It’s a surprisingly delightful pairing that elevates the overall experience.

Tips for Choosing the Best Salmon

The quality of your salmon significantly impacts the final result. Look for salmon fillets that are firm to the touch and have a vibrant color. Wild-caught salmon generally has a stronger flavor and is leaner than farmed salmon. If using farmed salmon, choose a reputable source that prioritizes sustainable practices. For this recipe, skin-on fillets are recommended, as the skin helps retain moisture during baking and adds a pleasant textural contrast. Don’t be afraid to ask your fishmonger for recommendations!

Serving Suggestions & Side Dishes

This Miso Glazed Baked Salmon with Herbed Boursin is incredibly versatile and pairs well with a variety of side dishes. For a complete meal, consider serving it with:

• Steamed Rice: A classic pairing that soaks up the delicious miso glaze.
• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts are excellent choices.
• Sautéed Greens: Spinach or bok choy provide a healthy and flavorful side.
• Asian-Inspired Salad: A light and refreshing salad with a sesame-ginger dressing.

Frequently Asked Questions (FAQ)

Can I use dark miso paste?

While white miso is preferred for its milder flavor, you can use dark miso paste. However, it has a stronger, saltier flavor, so reduce the amount to 1.5 tablespoons and adjust to taste.

Can I make the miso glaze ahead of time?

Yes, the miso glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before using.

Is tamari a good substitute for soy sauce?

Yes, tamari is a gluten-free alternative to soy sauce and works perfectly in this recipe.

Enjoy this incredibly flavorful and easy-to-make Miso Glazed Baked Salmon with Herbed Boursin! Don’t forget to save this recipe to Pinterest for later inspiration!

Miso Glazed Baked Salmon With Herbed Boursin

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• Author: Grace Miller
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

This recipe features flaky salmon glazed with a savory-sweet miso mixture and topped with creamy herbed Boursin cheese, ready in under 30 minutes. It’s an easy yet impressive weeknight dinner option.

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Ingredients

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• 4 ≈170g salmon fillets, skin-on
• 120g Boursin herb cheese, softened
• 2 tbsp (30ml) olive oil
• 2 tbsp (30g) white miso paste
• 1 tbsp (15ml) honey
• 1 tbsp (15ml) soy sauce or tamari
• 1 tsp (5ml) grated ginger
• 1 clove garlic, minced
• 1 tsp (5ml) rice vinegar
• 1 tbsp (15ml) water
• 1 tsp (5g) toasted sesame seeds
• 2 spring onion greens, thinly sliced
• Lemon wedges (optional)

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Instructions

1. Prepare Salmon & Oven: Preheat oven to 200°C (400°F), line a baking sheet with parchment.
2. Layer & Drizzle: Pat salmon dry, place skin-side down, spread with Boursin, and drizzle with olive oil.
3. Initial Bake: Bake for 10-12 minutes until partially cooked.
4. Make Miso Glaze: Whisk miso paste, honey, soy sauce, ginger, garlic, vinegar, and water.
5. Simmer Glaze: Simmer glaze for 2-3 minutes until glossy.
6. Glaze & Final Bake: Brush glaze over salmon and bake for 3-4 minutes.
7. Rest & Garnish: Rest salmon for 2 minutes, garnish with sesame seeds and spring onions.

Notes

For best results, use fresh ginger and garlic. Adjust miso amount based on preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Japanese-Inspired

Nutrition

• Serving Size: 170g
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg