Miso Maple Salmon With Sesame Cucumber (Printable)
Tender salmon glazed with miso maple sauce served over crisp sesame cucumber slaw
# List of ingredients:
→ Salmon
01 - 4 skin-on salmon fillets, about 5 oz each
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon freshly grated ginger
08 - 1 garlic clove, finely minced
09 - 1 tablespoon olive oil, for searing
→ Sesame Cucumber Slaw
10 - 2 medium cucumbers, thinly sliced
11 - 1 small carrot, julienned
12 - 2 spring onions, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 tablespoon sesame oil
15 - 1 tablespoon toasted sesame seeds
16 - 1 teaspoon soy sauce
17 - 1 teaspoon honey, optional for extra sweetness
18 - Pinch of sea salt
→ Garnish
19 - Fresh cilantro leaves
20 - Extra sesame seeds
21 - Lime wedges
# Steps:
01 - Preheat oven to 400°F. Position the rack in the center.
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. Brush the flesh side generously with the miso maple glaze, reserving some for a second coat.
04 - Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets skin-side down and sear for 2 to 3 minutes until the skin turns golden and crispy.
05 - Flip the fillets, brush with additional glaze, and transfer the skillet directly into the oven. Roast for 7 to 9 minutes until the salmon is cooked through and the glaze has caramelized.
06 - While the salmon roasts, combine the thinly sliced cucumbers, julienned carrot, and sliced spring onions in a large mixing bowl.
07 - In a separate small bowl, whisk together the rice vinegar, sesame oil, toasted sesame seeds, soy sauce, honey if using, and a pinch of sea salt. Pour the dressing over the vegetables and toss gently to coat evenly.
08 - Arrange the sesame cucumber slaw on plates and place a salmon fillet on top or alongside. Garnish with fresh cilantro leaves, extra sesame seeds, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The glaze comes together in about two minutes with pantry staples you probably already have hiding in your refrigerator door.
- That miso maple caramelization on salmon creates a crust that tastes like something from a restaurant but happens in your own kitchen.
- The cucumber slaw stays bright and crunchy for days so you can make extra and snack on it straight from the container.
02 -
- If your miso paste is cold from the refrigerator it will clump so let it sit at room temperature for ten minutes or mash it with the back of a spoon before whisking.
- Do not skip drying the salmon because moisture is the enemy of a good sear and wet fish will steam instead of crisping.
- Use tamari instead of soy sauce and double check your miso label if you need this to be gluten free.
03 -
- Press down gently on each fillet with a spatula during the first thirty seconds of searing to ensure full contact between the skin and the pan for even crisping.
- Reserve a spoonful of glaze before it touches the raw fish so you can drizzle it over the finished plate for extra flavor and a beautiful presentation.