Broiled Salmon with Stout & Miso Sauce

Line a baking sheet with aluminum foil and preheat the oven to broil, positioning the oven rack about four inches below the heating element. To make the sauce, combine 1 1/2 tablespoons barley miso paste, 2 tablespoons Guinness Draught Stout, 1 1/2 tablespoons maple syrup, 1 tablespoon lime juice, and 1 tablespoon sriracha in a small saucepan over medium‑high heat.

Whisk frequently as the mixture heats, cooking until it reduces by half and slightly thickens.

Pat the salmon fillets dry with a paper towel, then place them on the prepared baking sheet in a single layer.

Brush the salmon generously with the prepared sauce. Broil for 7–10 minutes, rotating the baking sheet as needed so the fillets cook evenly. Baste with additional sauce during cooking if you like a richer glaze. Continue broiling until the salmon turns opaque and flakes easily with a fork, or until it reaches your preferred level of doneness.

Sprinkle the salmon with toasted sesame seeds and sliced green onion cut on an angle, and serve with lime wedges.

Enjoy!

Served with the salmon are our Pickled Chioggia Beets and Creamy Herb Salad Dressing. For more easy salmon recipes, try our Salmon Cakes with Dill Hollandaise Sauce, and our Salmon with Honey‑Mustard Spinach and Mushrooms.