Miso Maple Salmon, Cucumber Slaw (Printable)
Umami miso-maple glazed salmon paired with a crisp sesame cucumber and cabbage slaw, ready in 35 minutes.
# List of ingredients:
→ For the Salmon
01 - 4 center-cut salmon fillets (about 5 oz each), skin-on or skinless
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon freshly grated ginger
08 - 1 small garlic clove, finely minced
09 - 1 teaspoon vegetable oil (for greasing the baking sheet)
→ For the Sesame Cucumber Crunch Slaw
10 - 2 cups thinly sliced English cucumber
11 - 2 cups shredded napa or green cabbage
12 - 1 small carrot, julienned
13 - 2 green onions, thinly sliced
14 - 2 tablespoons toasted sesame seeds
15 - 1/4 cup roasted cashews or sliced almonds (optional, for extra crunch)
→ For the Slaw Dressing
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon soy sauce
18 - 1 tablespoon toasted sesame oil
19 - 1 tablespoon honey or maple syrup
20 - 1 teaspoon grated ginger
21 - 1 teaspoon sriracha or chili oil (optional, for heat)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush it with vegetable oil to prevent sticking.
02 - In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, and minced garlic until smooth and well combined.
03 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet. Generously brush the miso maple glaze over each fillet, coating all exposed surfaces.
04 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily when pressed with a fork. For a caramelized, lightly charred finish, switch to broil for the final 1 to 2 minutes, keeping a close eye to prevent burning.
05 - While the salmon bakes, combine the thinly sliced cucumber, shredded cabbage, julienned carrot, sliced green onions, toasted sesame seeds, and nuts (if using) in a large mixing bowl.
06 - In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey or maple syrup, grated ginger, and sriracha or chili oil if using. Pour the dressing over the slaw and toss until everything is evenly coated.
07 - Serve each glazed salmon fillet over a generous bed of sesame cucumber crunch slaw. Garnish with additional sesame seeds or fresh cilantro if desired.
# Expert Advice:
01 -
- The glaze walks this perfect line between sweet, salty, and deeply savory, and it comes together with pantry staples you probably already have.
- That slaw is the kind of crunchy, refreshing side that makes you forget you are eating something healthy.
02 -
- Do not walk away during that final broil minute because miso and maple go from perfectly caramelized to burnt in what feels like a single blink.
- Toss the slaw with dressing right before serving, not before, because the cucumber releases water and you will end up with a puddle instead of a crunch.
03 -
- Use a silicone basting brush for the glaze because it holds more liquid and coats more evenly than a traditional bristle brush.
- Toast your sesame seeds in a dry pan for two minutes before using them because the difference in flavor between raw and toasted is night and day.