Miso Ginger Salmon With Slaw (Printable)
Umami-glazed salmon paired with a crunchy sesame broccoli slaw — bright, quick, and family-friendly.
# List of ingredients:
→ Miso Ginger Salmon
01 - 4 skinless salmon fillets (6 oz each)
02 - 2 tablespoons white miso paste
03 - 1 tablespoon freshly grated ginger
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon toasted sesame oil
08 - 1 clove garlic, minced
09 - 1 teaspoon sriracha (optional)
→ Sesame Broccoli Slaw
10 - 3 cups broccoli slaw mix (or julienned broccoli stems and carrots)
11 - 1 cup shredded red cabbage
12 - 2 green onions, thinly sliced
13 - 1/4 cup roasted shelled edamame (optional)
14 - 2 tablespoons toasted sesame seeds
→ Slaw Dressing
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon soy sauce
17 - 1 tablespoon honey or maple syrup
18 - 1 tablespoon toasted sesame oil
19 - 1 teaspoon freshly grated ginger
20 - 1 teaspoon Dijon mustard
# 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, grated ginger, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and sriracha 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 and evenly with the miso ginger glaze.
04 - Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily when tested with a fork.
05 - While the salmon bakes, whisk together the rice vinegar, soy sauce, honey or maple syrup, sesame oil, grated ginger, and Dijon mustard in a small bowl until smooth.
06 - In a large bowl, combine the broccoli slaw mix, shredded red cabbage, sliced green onions, edamame if using, and toasted sesame seeds. Pour the dressing over the vegetables and toss thoroughly to coat evenly.
07 - Serve the baked miso ginger salmon over or alongside the sesame broccoli slaw. Garnish with additional sesame seeds or chopped roasted peanuts if desired.
# Expert Advice:
01 -
- The miso ginger glaze tastes like something from a restaurant but comes together with pantry staples in about two minutes.
- Broccoli slaw stays crunchy even after sitting in the fridge, which means excellent leftovers for lunch the next day.
02 -
- Do not skip patting the salmon dry because wet fish repels glaze and you will end up with a puddle at the bottom of the pan instead of a lacquered crust.
- Miso paste clumps when it hits cold liquids, so let your other ingredients come closer to room temperature before whisking everything together.
03 -
- Double the glaze recipe and keep the extra in a jar in the fridge for up to a week because it works on chicken thighs, roasted eggplant, and even grilled mushrooms.
- Toasting sesame seeds in a dry skillet for two minutes transforms them from pale afterthoughts into fragrant, golden sprinkles that actually taste like something.