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Roasted Salmon with Chipotle-Miso Glaze inspired by Jimmy's Harborside
Inspired by Jimmy's Harborside

Roasted Salmon with Chipotle-Miso Glaze

Main Course
This elegant dish features a perfectly roasted salmon fillet with a complex, umami-rich glaze that balances sweet, smoky, and savory notes. The chipotle-miso coating caramelizes beautifully while the salmon remains tender and moist inside. Served with a poblano-potato gratin and seared greens, it's a sophisticated entrée with Japanese and Southwestern influences.
Prep Time 25 mins
Cook Time 25 mins
Inactive Time 15 mins
Total Time 65 mins
Servings 4

Ingredients

  • 4 pieces Salmon fillets (6 oz each, skin-on)
  • 3 tbsp White miso paste
  • 1 whole Chipotle pepper in adobo (Finely minced)
  • 1 tsp Adobo sauce (From canned chipotles)
  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 2 large Russet potatoes (Peeled and thinly sliced)
  • 2 medium Poblano pepper (Roasted, peeled, and diced)
  • 1 cup Heavy cream
  • 2 cloves Garlic (Minced)
  • 1 cup Gruyère cheese (Grated)
  • 8 cups Mixed greens (Spinach, kale, or chard)
  • 2 tbsp Olive oil
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Divided)
  • 3 whole Green onions (Thinly sliced for garnish)
  • 1 tbsp Sesame seeds (For garnish)

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • 8x8 inch baking dish
  • Aluminum foil
  • Large skillet
  • Small mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Instant-read thermometer

Chef's Tip

For the most even cooking, let the salmon fillets come to room temperature for 15-20 minutes before roasting. This prevents the outside from overcooking while waiting for the center to reach the ideal temperature of 125°F for medium doneness.

Instructions

  1. Prepare glaze: In a small bowl, whisk together miso paste, minced chipotle, adobo sauce, honey, rice vinegar, and sesame oil until smooth.
  2. Prepare salmon: Pat salmon fillets dry with paper towels. Place on a parchment-lined baking sheet, skin-side down. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Apply glaze: Spread the chipotle-miso mixture evenly over the tops and sides of the salmon fillets. Let sit at room temperature for 15 minutes.
  4. Start potato gratin: Preheat oven to 400°F. Butter an 8x8 inch baking dish. Layer potato slices, diced poblanos, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour cream over top and sprinkle with grated Gruyère.
  5. Bake gratin: Cover with foil and bake for 35 minutes. Remove foil and bake for another 15 minutes until golden and bubbling.
  6. Roast salmon: When gratin has 15 minutes left, place salmon in the oven and roast for 12-15 minutes until internal temperature reaches 125°F for medium doneness.
  7. Prepare greens: Heat olive oil in a large skillet over medium-high heat. Add greens, remaining salt and pepper. Sauté until just wilted, about 2-3 minutes.
  8. Serve: Place a portion of greens on each plate. Add a piece of salmon and a serving of potato gratin. Garnish with sliced green onions and sesame seeds.

Plating

Arrange a bed of vibrant sautéed greens on one side of the plate. Place the glazed salmon fillet, showcasing its caramelized top, partially on the greens. Position a neat square of poblano-potato gratin on the opposite side. Scatter sliced green onions over the salmon and potatoes, then sprinkle with sesame seeds. For an elegant touch, add a small drizzle of reduced glaze around the plate.

Storage & Reheating

The chipotle-miso glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Leftover salmon can be refrigerated for up to 2 days and is delicious cold in salads or gently reheated. The potato gratin can be refrigerated for up to 3 days and reheated, covered, in a 350°F oven until warmed through.

About This Recipe

This dish draws inspiration from Jimmy's Harborside's innovative fusion of flavors, which often combined New England seafood traditions with international influences. The restaurant's roasted salmon featured a memorable sweet-spicy glaze that elevated the fresh fish. This adaptation brings together the same balance of flavors in a preparation that's sophisticated yet achievable for home cooking.

How did it turn out?

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