Miso Ginger Salmon with Slaw (Printable)

Miso-ginger glazed salmon, baked and served with a crunchy sesame snap pea slaw for a vibrant, healthy weeknight meal.

# List of ingredients:

→ Miso Ginger Salmon

01 - 4 salmon fillets (5–6 oz each), skin on or off
02 - 2 tablespoons white miso paste
03 - 1 tablespoon freshly grated ginger
04 - 2 tablespoons soy sauce (or tamari for gluten-free)
05 - 1 tablespoon honey or maple syrup
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 garlic clove, finely minced

→ Sesame Snap Pea Slaw

09 - 2 cups snap peas, thinly sliced on the diagonal
10 - 1 cup carrots, julienned or grated
11 - 1 cup red cabbage, thinly sliced
12 - 2 scallions, thinly sliced
13 - 2 tablespoons toasted sesame seeds

→ Slaw Dressing

14 - 2 tablespoons rice vinegar
15 - 1 tablespoon soy sauce (or tamari)
16 - 1 tablespoon toasted sesame oil
17 - 1 tablespoon honey or maple syrup
18 - 1 teaspoon freshly grated ginger
19 - 1 teaspoon sriracha or chili-garlic sauce (optional)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together miso paste, grated ginger, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until smooth and well combined.
03 - Arrange salmon fillets on the prepared baking sheet. Generously brush the miso ginger marinade over each fillet, coating evenly. Allow to marinate at room temperature for 10 minutes.
04 - While the salmon marinates, combine snap peas, carrots, red cabbage, scallions, and toasted sesame seeds in a large mixing bowl.
05 - In a separate bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, and sriracha if using. Pour the dressing over the slaw vegetables and toss until evenly coated. Set aside.
06 - Bake the salmon for 10–12 minutes, or until it is just cooked through and flakes easily with a fork.
07 - Serve each salmon fillet over or alongside a generous portion of the sesame snap pea slaw. Garnish with additional sesame seeds or sliced scallions as desired.

# Expert Advice:

01 -
  • The miso ginger glaze caramelizes in the oven and creates this gorgeous golden crust that tastes like something from a restaurant.
  • The snap pea slaw stays crisp and bright even if it sits in the fridge for a day, which means excellent leftovers for lunch.
02 -
  • Do not marinate the salmon longer than 10 to 15 minutes at room temperature because miso is quite salty and can start to cure the fish if left too long.
  • Check your salmon at the 10 minute mark because overcooked salmon dries out fast and the carryover heat continues cooking it after you pull it from the oven.
03 -
  • Spend the extra minute slicing snap peas on a sharp diagonal because it exposes more surface area for the dressing and makes every bite more tender.
  • Toast your sesame seeds in a dry pan for two minutes before sprinkling them on because the flavor difference between raw and toasted is remarkable.

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