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Miso Maple Baked Salmon with Rice and Green Onion

Miso-Maple Salmon

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.
Course Entree
Cuisine Japanese
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 350kcal


  • 9x13-inch Baking Dish


  • 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. neutral oil (vegetable, canola, or olive)
  • 1 Fresno chili, finely chopped (optional)
  • Juice and zest of 1 lime
  • 4 (6-oz.) skin-on salmon fillets
  • Thinly sliced green onion and toasted sesame seeds for garnish
  • Jasmine rice and sautéed veggies (bok choy or broccoli) for serving (optional)


  • In a medium bowl, combine first nine ingredients (shallots, miso paste, maple syrup, garlic, rice vinegar, ginger, oil, Fresno chili (if using), lime zest and juice). 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, making sure to fully coat both the flesh and skin. 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. Remove the plastic wrap from salmon, and transfer baking dish to the center rack of the oven. Bake until salmon is cooked through, about 12 to 15 minutes. If desired, turn the broiler to HIGH during the final 2 minutes to develop more of a crust on the fish. 
    How to Know When Salmon is Done: Gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet—it's finished cooking.
  • Remove salmon from the oven and use a fish spatula to transfer fillets to a serving dish. Garnish salmon with sliced green onion and sesame seeds, if desired. Serve immediately. 


To Store. Place leftover salmon in an airtight storage container in the refrigerator 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.


Serving: 1salmon fillet | Calories: 350kcal | Carbohydrates: 10g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Sodium: 680mg | Sugar: 6g