Miso Maple Salmon Sesame Slaw (Printable)
Umami miso-maple glazed salmon with crisp sesame cabbage slaw—ready in 35 minutes for a balanced weeknight dinner.
# List of ingredients:
→ Miso Maple Salmon
01 - 4 salmon fillets (approximately 5 ounces 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 fresh ginger, grated
08 - 1 garlic clove, minced
09 - Freshly ground black pepper, to taste
→ Sesame Cabbage Slaw
10 - 3 cups green cabbage, finely shredded
11 - 1 cup red cabbage, finely shredded
12 - 1 medium carrot, julienned or grated
13 - 3 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon toasted sesame oil
17 - 1 tablespoon low-sodium soy sauce
18 - 2 teaspoons honey or maple syrup
19 - 1 teaspoon fresh ginger, grated
20 - Pinch of salt
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and black pepper until smooth.
03 - Arrange salmon fillets on the prepared baking sheet. Brush generously with miso maple glaze, reserving some glaze for serving if desired.
04 - Bake salmon for 12 to 15 minutes, or until just cooked through and glaze is set. For a caramelized top, broil for 1 to 2 minutes at the end, monitoring closely.
05 - Meanwhile, combine green cabbage, red cabbage, carrot, green onions, and toasted sesame seeds in a large mixing bowl.
06 - In a separate bowl, whisk rice vinegar, toasted sesame oil, soy sauce, honey or maple syrup, grated ginger, and a pinch of salt. Pour dressing over cabbage mixture and toss thoroughly to coat.
07 - Plate salmon fillets with a generous serving of sesame cabbage slaw. Drizzle with any reserved glaze and sprinkle with additional sesame seeds if desired.
# Expert Advice:
01 -
- The glaze is so simple, but feels like a restaurant secret between friends.
- The crisp slaw keeps every bite fresh—no tired, mushy sides here.
02 -
- Once, impatiently opening the oven too often cost me that perfect candied top—just trust the timer.
- Whisking the miso into a bit of vinegar first helps it dissolve easily instead of clumping.
03 -
- The best caramelized glaze comes from sliding the salmon under the broiler for just a minute at the end.
- A splash of dressing reserved for serving keeps the slaw tasting lively if it sits for a while.