White miso paste packs an umami punch in this healthy salmon recipe.
But being the mildest and sweetest variety of the gluten-free fermented paste, it won’t overpower the dish.
Line a large rimmed baking sheet with foil.
Juice 1 lemon and 1 lime into a small bowl.
Whisk in miso, oil, maple syrup, pepper and cayenne.
Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top.
Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
Broil the salmon just until it flakes with a fork, 7 to 12 minutes.
Serve with the lemon and lime halves and sprinkle with scallions, if desired.
To make ahead
Refrigerate leftovers for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
