Miso Glazed Salmon with Mini Pommes Anna


Baked salmon and mini buttery pommes anna.


  • 1/4 cup organic sweet white miso
  • 2 T mirin
  • 2 T soysauce or tamari
  • juice of 1/2 orange
  • 2 T ginger
  • 1/2 tsp sesame oil
  • 1 tsp honey
  • 2 6-8 oz wild salmon fillets
  • 3 yukon gold potatoes 
  • 1/4 cup clarified unsalted butter
  • salt and pepper



  1. Make the marinade by whisking together miso, mirin, tamari, orange juice, ginger, sesame oil, and honey
  2. Rinse your fillets and pat dry. In a baking dish, pour the marinade over the fish and coat well. Let sit in the fridge for an hour.
  3. In the meantime peel and wash your potatoes, and slice them with a mandoline. I used potatoes on the small side to fit my little baking ramekins. You could also use muffin tins for those gigantic muffins.
  4. Take your ramekins or muffin tins, and grease them. Layer a concentric overlapping ring of potatoes, brush each layer over with the clarified butter. and season each layer with pepper and salt. Keep going until all the potatoes are gone.
  5. Preheat oven to 400
  6. On your middle rack put the potatoes in and bake for about 20-30 minutes til the potato edges look crispy and browned. I think I overdid it in the above pic, but you get the picture.
  7. Take your salmon out of the marinade, and place in a shallow baking pan lined with foil. Sprinkle with a little salt and pepper.
  8. Raise the oven temp to 450
  9. Bake for 15 minutes.