Roasted Salmon with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. The umami rich miso glaze caramelizes beautifully on the salmon, while the lotus root adds a delicate, slightly sweet crunch that's often overlooked in home cooking. Salmon is packed with omega 3 fatty acids that are wonderful for heart health, and pairing it with these simple Japanese flavored ingredients makes you feel like you're treating yourself to something special. The best part is you probably have most of these pantry staples already, so it's an easy way to elevate dinner without a trip to specialty stores.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1 mediumlotus root(peeled and sliced 1/4 inch thick)
- 3 tablespoonswhite miso paste
- 2 tablespoonsmirin
- 1 tablespoonsake
- 1 tablespoonhoney
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsesame oil
- 1 tablespoonginger(freshly grated)
- 2garlic cloves(minced)
- 1 tablespoonsoy sauce
- 2scallions(sliced for garnish)
- 1 teaspoonsesame seeds(white, for garnish)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Set aside on a plate.
Tip: Drying the salmon ensures crispy skin during roasting.
- 2
Toss lotus root slices with 1.5 tablespoons olive oil, salt, and pepper. Spread on a separate baking sheet in a single layer and roast for 15 minutes until golden and crispy, stirring halfway through.
Tip: Thinner slices will crisp up faster and create more texture.
- 3
While lotus root roasts, whisk together white miso, mirin, sake, honey, ginger, garlic, soy sauce, and sesame oil in a small bowl until smooth and well combined.
Tip: The miso glaze can be prepared up to 2 hours ahead.
- 4
Heat remaining 1.5 tablespoons olive oil in a cast-iron or oven-safe skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan and sear for 2-3 minutes until skin is crispy.
Tip: Starting skin-side up prevents the delicate flesh from sticking initially.
- 5
Flip salmon skin-side down and brush the top of each fillet generously with the miso glaze, reserving some for finishing.
Tip: The glaze caramelizes beautifully in the oven's dry heat.
- 6
Transfer skillet to the preheated oven and roast salmon for 10-12 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Salmon continues cooking slightly after removal, so avoid overcooking.
- 7
Remove skillet from oven and brush salmon once more with remaining glaze. Arrange roasted lotus root chips on serving plates alongside salmon.
Tip: The second glaze application adds depth of flavor and sheen.
- 8
Garnish with sliced scallions and sesame seeds. Drizzle any pan juices over the components and serve immediately while lotus root remains crispy.
Tip: Serve with steamed rice or a light cucumber salad to complete the meal.
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