Under 30 minutes
for 4 servings
- 2 ½ tablespoons miso, brown, red or white
- 2 tablespoons Pure Leaf® Unsweetened Black Tea
- 3 tablespoons maple syrup
- 2 teaspoons soy sauce
- 4 oz salmon fillet, skin-on
- 2 tablespoons olive oil
- 2 tablespoons scallion, cut on the bias
- 1 teaspoon toasted sesame seeds
- 4 Lime wedges
- fresh vegetable, stir-fried, for serving
- rice, cooked, for serving
- Calories 137
- Fat 7g
- Carbs 19g
- Fiber 3g
- Sugar 8g
- Protein 1g
Estimated values based on one serving size.
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- In a small bowl, whisk together the miso, Pure Leaf® Unsweetened Black Tea, maple syrup, and soy sauce.
- Spread 3 tablespoons of sauce across the bottom of a container large enough to fit the salmon fillets, then arrange the salmon, skin-side down, in a single layer in the container. Spread the remaining glaze evenly over the salmon fillets until they are well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, up to overnight.
- Heat the olive oil in a large pan over medium-high heat for 1–2 minutes, until the oil is shimmering. Working in batches if necessary, place salmon fillets in the pan, skin-side up, and cook without disturbing for 3½–4 minutes, or until a dark brown crust forms. Carefully flip the fillets and reduce the heat to medium. Cook for another 4–5 minutes, or until the salmon is cooked through and just opaque in the center.
- Garnish the salmon with the scallions, sesame seeds, and a squeeze of lime. Serve with stir-fried vegetables and rice.