Miso Maple Glazed Salmon (Printable)
Glazed miso maple salmon served over crisp sesame kale slaw for a quick nourishing dinner.
# List of ingredients:
→ Miso Maple Salmon
01 - 4 salmon fillets, about 5 oz each, skinless or skin-on
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 1 small garlic clove, finely minced
09 - Freshly ground black pepper, to taste
→ Sesame Kale Slaw
10 - 4 cups curly kale, ribs removed, finely shredded
11 - 1 cup red cabbage, thinly sliced
12 - 1 large carrot, julienned or grated
13 - 2 spring onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 1 tablespoon roasted peanuts, roughly chopped (optional)
→ Slaw Dressing
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon low-sodium soy sauce
18 - 1 tablespoon toasted sesame oil
19 - 1 tablespoon pure maple syrup
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon fresh lime juice
22 - Pinch of salt and pepper
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper until smooth and well combined.
03 - Pat the salmon fillets dry with paper towels and arrange on the prepared baking sheet. Brush each fillet generously with the miso maple glaze, coating all surfaces evenly.
04 - Bake for 12 to 15 minutes until the salmon is just cooked through and the glaze has set on top. For deeper caramelization, switch to broil for the final 1 to 2 minutes, keeping a close watch to prevent burning.
05 - While the salmon bakes, combine the shredded kale, sliced red cabbage, julienned carrot, and sliced spring onions in a large mixing bowl.
06 - In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, Dijon mustard, lime juice, salt, and pepper until smooth and emulsified.
07 - Pour the dressing over the vegetable mixture. Using your hands, gently massage and toss the slaw for 1 to 2 minutes to soften the kale and evenly distribute the dressing. Sprinkle with toasted sesame seeds and chopped peanuts if desired, then toss once more.
08 - Lay a bed of sesame kale slaw on each plate and place a glazed salmon fillet on top. Drizzle with any remaining pan glaze and serve immediately.
# Expert Advice:
01 -
- The glaze walks that impossible line between sweet and savory, making you wonder why you ever settled for plain salmon.
- Kale slaw massaged with sesame dressing turns a leafy afterthought into something you will actually crave the next day.
- Everything lands on the table in about thirty five minutes, which means weeknight dinners feel special without the exhaustion.
02 -
- Watch the salmon like a hawk during the broil step because the maple syrup can go from beautifully caramelized to acrid black in under thirty seconds.
- Massaging the kale is not optional since it breaks down the tough fibers and turns raw kale into something tender and genuinely pleasant to eat.
03 -
- Let the glaze sit for five minutes after whisking so the flavors meld and the ginger has time to release its warmth into the mixture.
- Pulling the salmon out of the fridge fifteen minutes before baking helps it cook evenly and prevents the center from staying cold while the edges overcook.