Miso Maple Salmon (Printable)
Sweet miso maple glazed salmon served with crunchy sesame broccoli slaw for a wholesome fusion meal.
# List of ingredients:
→ Miso Maple Salmon
01 - 4 salmon fillets, about 5 ounces each, skin-on or skinless
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 clove garlic, minced
08 - 1 teaspoon fresh ginger, grated
→ Sesame Broccoli Slaw
09 - 3 cups broccoli florets, finely chopped or shredded
10 - 1 cup carrots, julienned or grated
11 - 2 cups red cabbage, thinly shredded (about half a small head)
12 - 2 green onions, thinly sliced
13 - 1/4 cup fresh cilantro leaves, chopped (optional)
14 - 2 tablespoons toasted sesame seeds
→ Slaw Dressing
15 - 3 tablespoons rice vinegar
16 - 2 tablespoons light soy sauce
17 - 2 tablespoons toasted sesame oil
18 - 1 tablespoon honey or agave syrup
19 - 1 teaspoon fresh ginger, grated
20 - 1 clove garlic, minced
21 - 1 teaspoon sriracha or chili sauce (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
03 - Arrange the salmon fillets on the prepared baking sheet. Brush each fillet generously with the miso maple glaze, reserving about 2 tablespoons for basting during cooking.
04 - Bake for 12 to 15 minutes until the salmon is just cooked through and flakes easily with a fork. Halfway through the bake time, baste the fillets with the reserved glaze.
05 - While the salmon bakes, combine the chopped broccoli, julienned carrots, shredded red cabbage, sliced green onions, cilantro, and toasted sesame seeds in a large mixing bowl.
06 - In a separate small bowl, whisk together the rice vinegar, light soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha until fully emulsified.
07 - Pour the dressing over the slaw mixture and toss thoroughly to coat all the vegetables evenly. Refrigerate until ready to serve.
08 - Serve each glazed salmon fillet over a generous mound of sesame broccoli slaw.
# Expert Advice:
01 -
- The glaze walks a perfect line between sweet and savory, and it makes you look like you tried way harder than you actually did.
- That broccoli slaw is so crunchy and bright it could honestly be a meal on its own, and it gets better as it sits in the fridge.
02 -
- Do not skip the parchment paper because miso maple glaze becomes industrial adhesive once baked onto bare metal.
- Pulling the salmon at 12 minutes instead of 15 keeps it silky inside, and carryover heat finishes the job while you plate.
03 -
- Pat the salmon completely dry with paper towels before glazing so the miso mixture adheres instead of sliding off onto the pan.
- Toast the sesame seeds in a dry skillet just until you smell them, about thirty seconds, because the pre toasted ones from the store have usually gone flat.