Miso Glazed Salmon Fillet with Lentils

Salmon is one of those ubiquitous fishes that seems to pervade our lives along with cod and tuna, and I would argue it’s the most versatile.  Put it in a burger?  Check.  A steak?  Check.  Risotto?  Check.  Bagel with Cream Cheese?  Ohhh, you betcha!  As much as these uses are fabulous, simply grilling a fillet of salmon with a sweet glaze is in itself an incredible meal.

The lentil base to this dish is also bursting with flavour, while also being incredibly low-carb and filling, if you’re that way inclined.  And the entire thing takes about 15 minutes to put together, so on those busy weekday evenings it’s a surefire success.


  • Boneless salmon fillets
  • Green beans
  • Red onion
  • Carrots
  • Green lentils (around 1/2 cup per person)
  • Oyster sauce
  • Chilli flakes
  • Miso paste (1tsp per fillet or so)
  • A few drops of Soy Sauce
  • A drizzle of balsamic vinegar
  • Mirin (for optional sweetness, if not substitute for a 1/4 teaspoon of honey per fillet)
  • Salt and pepper
  • Oil

For the Dill Cream Topping

  • Double Cream
  • Dried Dill


  1. Dice your onion and carrot to around 1cm cubes and gently fry over a very low heat in a little oil in a large frying pan.  Sprinkle with a little salt and toss/stir regularly to prevent sticking and ensure even cooking.
  2. After around 7-8 minutes, when the onions and carrots are softening, slice the green beans and add to the pan along with the green lentils and continue to stir.
  3. Add a few spoonfuls of oyster sauce and chilli flakes to taste.  Continue stirring over the low heat, and if it starts to stick to the bottom add a few spoonfuls of water to release it.
  4. Combine the miso paste with a few drops of sauce sauce, a generous drizzle of balsamic vinegar and a teaspoon or two of mirin.  Stir thoroughly and brush onto the salmon fillets.
  5. Place salmon on a lightly oiled baking tray and grill for around 5-7 minutes on a high heat, until cooked through.  You may wish to repaint with the glaze halfway through for a real burst of flavour.
  6. To make the dill cream topping, simple add a teaspoon of dried dill to 1/8 cup double cream per person and reduce over a low heat until thickened.

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