Miso-Maple Salmon

Miso Maple Baked Salmon with Rice and Green Onion

5 from 9 votes

Miso-Maple Salmon is impressive enough for entertaining, yet easy enough for weeknight cooking. Serve over rice with sautéed veggies for a restaurant quality, no-fuss fish dish.

Prep Time15

Cook Time15

Total Time1

Course: Entree

Cuisine: Japanese

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

9x13-inch Baking Dish

Ingredients

1/4 cup minced shallots
3 Tbsp. white miso paste
2 Tbsp. maple syrup
2 garlic cloves, minced
2 Tbsp. rice vinegar
1 Tbsp. freshly grated ginger
1 Tbsp. vegetable or sesame oil
1 small Fresno chili, finely chopped (or 1 to 2 tsp. chili oil or sriracha) optional
1 to 1.25 lbs. skin-on salmon fillets
Thinly sliced green onion and toasted sesame seeds for garnish

For Serving

Fresh lime juice (optional)
Jasmine rice and sautéed veggies (such as bok choy or broccoli) (optional)

Instructions

In a medium bowl, combine first 8 ingredients (shallots through chili). Stir well with a whisk until the mixture is mostly smooth.
Place salmon fillets in a 9x13-inch baking dish. Coat each fillet with miso marinade. Cover the baking dish with plastic wrap and chill salmon for a minimum of 30 minutes, or up to 2 hours.
When ready to bake, preheat the oven to 425ºF. Arrange one oven rack in the center, and the other closer to the broiler (about 6 to 8 inches from the heat source).
Remove the plastic wrap from salmon, and transfer baking dish to the center rack of the oven. Bake for 10 minutes, until medium-rare.
Turn the broiler to HIGH and move pan to the upper rack. Broil for 2 to 4 minutes, until the salmon is golden with slightly crisp edges.
Remove salmon from oven and garnish with sliced green onion, sesame seeds, and a squeeze of fresh lime juice, if desired. Serve over rice with any residual miso sauce.

Notes

To Store. Refrigerate leftover salmon for up to 2 days.

To Reheat. Remove salmon from the fridge about 30 minutes before you plan on reheating it.

- Stovetop: Heat a skillet over medium-low, and rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
- Oven: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F.
- Microwave: Place your salmon on a microwave-safe plate, cover it with a paper towel, and set your microwave to 30 seconds. After 30 seconds, check the salmon and adjust it for even heating, and continuing to microwave as needed.

Nutrition