Miso Maple Glazed Salmon (Printable)

Succulent salmon with sweet-salty miso maple glaze served alongside vibrant sesame-dressed greens.

# List of ingredients:

→ For the Salmon

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce (low sodium recommended)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 clove garlic, finely grated
08 - 1 teaspoon fresh ginger, finely grated

→ For the Sesame Greens

09 - 7 oz baby spinach or mixed Asian greens (bok choy, tatsoi, etc.)
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon soy sauce
12 - 1 teaspoon rice vinegar
13 - 1 teaspoon sesame seeds (plus extra for garnish)

→ Garnish

14 - 2 spring onions, thinly sliced
15 - Extra sesame seeds

# Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, garlic, and ginger to make the glaze.
03 - Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking tray. Brush generously with the miso maple glaze.
04 - Bake for 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork. For a caramelized finish, broil for the last 1-2 minutes.
05 - Meanwhile, heat a large skillet or wok over medium heat. Add the sesame oil, then the greens. Sauté for 1-2 minutes until just wilted. Stir in soy sauce, rice vinegar, and sesame seeds. Remove from heat.
06 - Serve the salmon fillets atop the sesame greens. Garnish with sliced spring onions and extra sesame seeds.

# Expert Advice:

01 -
  • The glaze creates this incredible caramelized crust that makes you look like a pro chef
  • It comes together in under 30 minutes but tastes like you spent all day cooking
02 -
  • The glaze can burn quickly under the broiler, so watch it like a hawk during those last 2 minutes
  • Room temperature salmon cooks more evenly than cold straight from the fridge
03 -
  • Use a pastry brush for the glaze, it gets into every crevice better than a spoon
  • Toss the greens with the dressing just before serving so they do not get soggy

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