¼ teaspoon siracha or another chili sauce + more to taste if you want it to be spicy
4 teaspoons miso, preferably organic (I use a white miso, but any kind will be great. The darker the miso, the stronger the flavor)
1 teaspoon pure maple syrup
1 12-16 ounce filet of wild salmon, I used Moink wild salmon
Instructions
Pre-heat the oven to 425 degrees F and prepare a baking sheet with unbleached parchment paper and set aside.*
In a sauté pan on low heat, melt 2 teaspoons of butter. Once the butter is fully melted, keep it on the heat until it starts to smell like popcorn and the color changes to brown.
In a bowl, whisk together the butter, siracha, miso, and maple syrup until fully combined and smooth. Taste a little and adjust the seasoning according to your preferences. We added a bit more sriracha because we like it spicy.
Pat the salmon dry with a paper towel and place on a prepared baking sheet.
Brush the salmon with the brown butter miso mixture until evenly coated.
Put the salmon in the oven for about 7 minutes until the internal temperature of the salmon reaches 145 degrees F. Do not overcook wild salmon. It's better to undercook it and let it sit covered for a couple of minutes.
Notes
*If you want to get the top of the salmon crispy, bake it directly on a baking sheet, WITHOUT the parchment paper, or in a cast iron skillet at 425 degrees F for 3 minutes and then broil it for 3 minutes or until golden or barely charred. Normally, I would broil salmon for 6-8 minutes without pre-baking, but the glaze on here will burn if broiled for 6 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/brown-butter-miso-glazed-wild-salmon-recipe/