Miso Maple Glazed Salmon (Printable)
Umami-rich salmon with sweet miso maple glaze and crisp sesame cucumber salad on the side.
# List of ingredients:
→ For the Salmon
01 - 4 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 low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon freshly grated ginger
08 - 1 small garlic clove, finely minced
09 - Pinch of black pepper
→ For the Sesame Cucumber Crunch
10 - 2 large cucumbers, thinly sliced
11 - 1 teaspoon salt
12 - 2 teaspoons rice vinegar
13 - 1 teaspoon sesame oil
14 - 1 teaspoon sugar
15 - 2 tablespoons toasted sesame seeds
16 - 2 tablespoons finely sliced scallions
17 - 1 small red chili, thinly sliced (optional)
→ To Serve
18 - Cooked jasmine or sushi rice (optional)
19 - Lime wedges
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together the white miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, freshly grated ginger, minced garlic, and black pepper until smooth and well combined.
03 - Arrange the salmon fillets on the prepared baking sheet. Brush each fillet generously with the miso maple glaze, reserving about 1 tablespoon of glaze for finishing.
04 - Bake for 10 to 12 minutes, or until the salmon is just cooked through and the glaze has lightly caramelized on top. For additional color, broil for 1 to 2 minutes at the end.
05 - While the salmon bakes, toss the thinly sliced cucumbers with salt in a colander and let them rest for 10 minutes to draw out excess moisture. Rinse thoroughly and pat dry with paper towels.
06 - In a large bowl, whisk together the rice vinegar, sesame oil, and sugar until dissolved. Add the drained cucumbers, toasted sesame seeds, sliced scallions, and red chili if using. Toss well to coat evenly.
07 - Serve the glazed salmon alongside the sesame cucumber crunch. Drizzle the reserved glaze over each fillet and garnish with lime wedges. Accompany with steamed jasmine or sushi rice if desired.
# Expert Advice:
01 -
- The glaze caramelizes into a sticky, savory crust that makes people think you spent far more time than you actually did.
- That cucumber crunch on the side cuts right through the richness and turns a simple piece of fish into a complete, satisfying meal.
02 -
- Salty cucumbers release a surprising amount of water, so skipping the salting step will leave your salad soupy and sad.
- Broiling is powerful and can take glaze from caramelized to burnt in under a minute, so stay right beside the oven and do not walk away.
03 -
- Take the salmon out of the fridge 15 minutes before baking so it cooks evenly instead of being cold in the center.
- Toasting sesame seeds in a dry skillet until they just start to pop releases oils that make them infinitely more fragrant and flavorful.