Miso Glazed Salmon That Tastes Amazing

Golden glaze, glossy finish, and flavor that dances on your palate! Dive into salmon embraced by miso, maple, and sriracha, paired with a zesty couscous tabbouleh and roasted asparagus.
It’s the ultimate dish for post-sunset swims — light and radiant.

🔥 Glaze. Broil. Shine.

Experience that perfect blend of sweet, salty, and spicy — Chef Jean Bernard style.

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Miso Marinade
½ cup Maple Syrup
¼ cup Soy Sauce
3 Tbsp Rice Vinegar
3 Tbsp Sriracha
4 Tbsp Light Miso Paste

Salmon
Cut salmon into portions (without cutting through the skin).
Brush generously with miso glaze.
Broil on the top rack — about 8 minutes until caramelized.
Finish with toasted sesame seeds + scallions.

Tabbouleh
Cook 3 cups pearl couscous (as per brand).
Add 1 bell pepper (diced),
1 cup cilantro,
½ cup raisins,
lemon juice,
and ⅓ cup olive oil.
Season with salt + pepper.
Asparagus
Trim, drizzle with EVOO, salt, and pepper.
Roast for 10 min at 350°F (convection).

🍷 Light, bright, and perfectly glazed — that’s how you create salmon à la Jean Bernard.







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