Miso Ginger Salmon Sesame Zucchini (Printable)

Flaky miso-glazed salmon over crisp sesame zucchini noodles for a quick, healthy dinner.

# List of ingredients:

→ Salmon and Glaze

01 - 4 salmon fillets (5 oz each), skin on or off
02 - 2 tbsp white miso paste
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp freshly grated ginger
05 - 1 tbsp honey or maple syrup
06 - 1 tbsp rice vinegar
07 - 1 tbsp sesame oil

→ Zucchini Noodles

08 - 4 medium zucchini, spiralized
09 - 1 tbsp sesame oil
10 - 1 clove garlic, minced
11 - 1 tbsp soy sauce
12 - 1 tsp toasted sesame seeds
13 - 2 green onions, thinly sliced

→ Optional Garnishes

14 - Extra toasted sesame seeds
15 - Chopped fresh cilantro
16 - Lime wedges

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together miso paste, soy sauce, ginger, honey, rice vinegar, and sesame oil until smooth.
03 - Pat salmon fillets dry and place on prepared baking sheet. Brush generously with miso ginger glaze.
04 - Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
05 - While salmon bakes, heat sesame oil in large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.
06 - Add spiralized zucchini to skillet. Toss gently for 2-3 minutes until just tender but still crisp.
07 - Stir in soy sauce and toasted sesame seeds. Remove from heat.
08 - Divide zucchini noodles among four plates. Top each with a salmon fillet.
09 - Sprinkle with green onions, extra sesame seeds, cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • The miso ginger glaze creates a restaurant quality finish in just 15 minutes
  • Zucchini noodles keep it light while still feeling satisfying and complete
02 -
  • The glaze can burn quickly under the broiler, so keep a close eye on it during the last few minutes of cooking
  • Zucchini noodles release water as they cook, so don't be tempted to add extra oil or salt until you've tasted them
03 -
  • Marinate the salmon in the glaze for thirty minutes before baking for an extra depth of flavor
  • Substitute half the zucchini with spiralized carrot for extra color and natural sweetness