This Maple Miso Salmon recipe combines the rich umami of miso paste with the sweet, caramelized flavor of maple syrup, creating a perfectly balanced glaze. Baked to tender perfection, the salmon is both flavorful and easy to prepare for a quick weeknight meal.
Why you’ll love this Miso Salmon
Miso (aka fermented soybean paste) is such an underrated ingredient in my opinion. It combines a rich, savory flavor with a unique complexity derived from its fermentation process. It has a rich umami flavor, the fifth taste that creates a deep, savory experience.
When combined with maple syrup the miso glaze on this salmon becomes irresistible! I paired this salmon with a sautéed bok choy and steamed rice creating the most delicious Asian inspired dinner (kind of similar to my Easy Wonton Soup or this Dumpling Salad too!)
This Miso Maple Salmon is the perfect dish for a simple weeknight meal, date night at home, or meal prep to enjoy for lunches throughout the week. It comes together like a restaurant meal, but leftovers do hold up great. Consider doubling the recipe for a make once eat twice situation and your future self will thank current you so you don’t end up in a #girldinner situation with crackers, pickles and a cheese stick for dinner.
And if you’re a salmon fan, I think you’re also going to love this Spicy Salmon Bowl, this Mango Salmon Salad, this Salmon BLT or this Salmon Burrito, too!
Recipe Ingredients
- Salmon – I used two pre-portioned Atlantic salmon filets. I think this recipe would also be tasty with black cod.
- Maple Miso Marinade – Made with miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, and ginger and garlic cubes. Minced ginger and garlic cloves are an easy way to pack in tons of flavor.
- Bok Choy – Also known as pak choi or Chinese cabbage, is a popular leafy green vegetable commonly used in Asian cuisines.
- White Rice – I love Success Boil-in-Bag for convenience. Stir in a bit of salt and olive oil or butter to prevent sticking and to enhance the flavor. You can use brown rice if that’s your preference. I always love Momofuku Noodles too.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Protein – This recipe also works great with mahi mahi or trout filets instead of salmon. You could also make it vegan with some cubed tofu, which would taste fabulous with the miso maple marinade.
- Marinade – If you’re wanting a simpler prep, instead of making your own maple miso glaze, this Miso Japanese Barbecue sauce has a similar flavor and would work well in this recipe.
- Sides – Get creative! Instead of the rice and bok choy, consider serving your miso salmon with cauliflower rice and broccoli or brussels sprouts, these Asian Carrots or even over some ramen noodles or egg noodles.
How to Make This Recipe
1. In a 8×8 baking dish, whisk together the Miso Maple Marinade. Add miso paste, maple syrup, sesame oil, rice vinegar, soy sauce, ginger and garlic cube. Whisk until smooth.
Remove salmon from it’s packaging and gently pat dry with paper towels. Place salmon in the dish with the miso maple glaze, cover with plastic wrap, and let sit for at least 30 minutes up to overnight.
2. Preheat the oven to 425°F degrees and grab a baking sheet and line it with parchment paper (aluminum foil on the sheet pan is also fine if you don’t have parchment, but make sure you spray with cooking spray so the salmon doesn’t stick).
Place the salmon filets on the prepared sheet pan and bake for 8-10 minutes or until the internal temperature reaches 165F. Middle racks in the middle of the oven is best for the most even cooking
3. While the salmon is cooking, make the rice according to box instructions. Heat a skillet to medium heat with sesame oil. Cut the mini bok choy bundles in half, longways.
Add the soy sauce, rice vinegar, salt, and red pepper flakes to the hot skillet. It will sizzle, then add the bok choy faced down. Cover and allow to saute for 5 minutes. Bok Choy should be wilted but still firm.
4. Build the bowl: layer rice, bok choy and cooked salmon together on a plate or bowl. Top with sesame seeds, chili crunch, chopped green onions and balsamic glaze drizzle (optional)!
PRO TIPS
- Cook time will vasry depending on the thickness of your salmon fillets. For perfect salmon, stick a meat thermometer into the thickest part and target for an internal temperature of 135°F. Note: Your package/FDA regulations will likely say cook to 145°F. I find this higher temp dries out the salmon, and yes 135 degree salmon is safe to eat (equivalent to cooked “medium”).
Recipe FAQs
This recipe is fantastic for meal prep. You can store leftover salmon on top of the rice and veggies all together in an airtight container and reheat in the microwave.
Most often, you’ll find either Atlantic or Sockeye salmon in your grocery store. Atlantic is the more bubblegum colored fish and Sockeye is a bit darker. Wild Sockeye Salmon also has about ½ of the fat that thick cut salmon does and is noted to be a little “drier”. For this Miso Salmon recipe I used pre-portioned Atlantic salmon filets. It’s full of Omega 3 fatty acids great for heart health!
You don’t HAVE to. You can just bake the salmon glazed with a bit of sauce and pour the heated and thickened sauce on after. Marinating does infuse the flavors a bit better, but it is not 100% necessary.
Serving suggestions
Consider making this Oriental Coleslaw or this Asian Edamame Salad as a starter! And if you need another side, these Simple Roasted Green Beans or these Roasted Sweet Potatoes are both great options and will pair well with the maple miso flavors of the dish.
More Recipes You’ll Love
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Maple Miso Salmon
Equipment
- sheet pan
- parchment paper
- measuring cups / spoons
- Whisk
- shallow dish
- skillet
- Knife
- Cutting Board
Ingredients
- 2 salmon filets, 4 oz each
Miso Maple Marinade
- 3 tbsp white miso paste
- 2 tbsp maple syrup
- 1 ½ tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 1 frozen garlic cube, ~1 tsp minced garlic
- 1 frozen ginger cube, ~1 tsp grated fresh ginger
Bok Choy
- 2 heads bok choy
- 1 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- pinch salt
- pinch red pepper flakes
- sushi seasoing, optional
Other
- 2 cups cooked white rice, I use Success boil-in-bag
- 1 tbsp green onion, for garnish
- 1 tsp sesame seeds, for garnish
- balsamic glaze, optional, for garnish
Instructions
- In a 8×8 baking dish, whisk together the Miso Maple Marinade. Add miso paste, maple syrup, sesame oil, rice vinegar, soy sauce, ginger and garlic cube. Whisk until smooth.
- Remove salmon from it’s packaging and gently pat dry with paper towels. Place salmon in the dish with the miso maple glaze, cover with plastic wrap, and let sit for at least 30 minutes up to overnight.
- Preheat the oven to 425°F degrees and grab a baking sheet and line it with parchment paper (aluminum foil on the sheet pan is also fine if you don’t have parchment, but make sure you spray with cooking spray so the salmon doesn’t stick).
- Place the salmon filets on the prepared sheet pan and bake for 8-10 minutes or until the internal temperature reaches 165°F. Middle racks in the middle of the oven is best for the most even cooking.
- While the salmon is cooking, make the rice according to box instructions.
- Heat a skillet to medium heat with sesame oil. Cut the mini bok choy bundles in half, longways. Add the soy sauce, rice vinegar, salt, and red pepper flakes to the hot skillet. It will sizzle, then add the bok choy faced down. Cover and allow to sauté for 5 minutes. Bok Choy should be wilted but still firm.
- Build the bowl: layer rice, bok choy and cooked salmon together on a plate or bowl. Top with sesame seeds, chopped green onions and balsamic glaze drizzle (optional)!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find MAPLE MISO SALMON calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I loveeeee this recipe. The flavors come together so nicely and its a lovely dinner. Top with some spicy mayo and WOW, super yum!
the glaze is so tasty!! I’ve also used it on cod