Miso Maple Salmon (Printable Version)
Savory-sweet miso maple glazed salmon paired with a crunchy sesame broccoli slaw for a quick, balanced meal.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (5–6 oz each), skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce (or tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil
07 - 1 teaspoon freshly grated ginger
08 - 1 garlic clove, minced
09 - 1 teaspoon toasted sesame seeds, for garnish
→ For the Sesame Broccoli Slaw
10 - 3 cups broccoli slaw mix (store-bought or homemade)
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 3 green onions, finely sliced
14 - 1/4 cup fresh cilantro leaves, chopped
15 - 2 tablespoons toasted sesame seeds
→ For the Slaw Dressing
16 - 3 tablespoons mayonnaise (or vegan mayo)
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon soy sauce (or tamari)
19 - 1 teaspoon sesame oil
20 - 1 teaspoon honey or maple syrup
21 - 1 teaspoon freshly grated ginger
22 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.
02 - In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, freshly grated ginger, and minced garlic until smooth and well combined.
03 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet. Brush each fillet generously on all exposed surfaces with the miso maple glaze.
04 - Bake for 10–12 minutes, until the salmon is just cooked through and the glaze has lightly caramelized. For deeper caramelization, switch to broil for an additional 1–2 minutes, watching carefully to avoid burning.
05 - While the salmon bakes, combine the broccoli slaw mix, julienned carrot, sliced red bell pepper, green onions, chopped cilantro, and toasted sesame seeds in a large mixing bowl.
06 - In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey or maple syrup, and freshly grated ginger until smooth. Season with salt and pepper to taste.
07 - Pour the dressing over the slaw mixture and toss thoroughly until every strand is evenly coated.
08 - Transfer the hot salmon fillets to plates, sprinkle with additional toasted sesame seeds, and serve alongside the sesame broccoli slaw.
# Expert Advice:
01 -
- The glaze walks that impossible line between savory and sweet, and it makes you look like you tried way harder than you actually did.
- Everything cooks in under fifteen minutes, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- Do not skip patting the salmon dry because wet fillets will steam instead of caramelize and you will lose that beautiful glazed finish.
- Whisk the miso glaze until it is completely smooth because any lumps will burn under the broiler and taste bitter.
03 -
- Let the miso glaze come to room temperature before brushing it on cold salmon because it spreads more evenly and coats every edge.
- Toast your sesame seeds in a dry skillet for about two minutes until they smell fragrant because this one tiny step transforms the entire dish.