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miso maple salmon garnished with sesame seeds and green onion on a bed of rice with bok choy.
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5 from 2 votes

Maple Miso Salmon

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Asian
Diet: Low Lactose
Servings: 2
Calories: 605kcal
Author: Courtney Paige

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 8x8 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.
    two raw pieces of salmon in baking dish covered in marinade.
  • 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.
    two pieces of miso maple salmon baked on baking tray lined with parchment paper.
  • 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)!
    miso maple salmon garnished with sesame seeds and green onion on a bed of rice with bok choy.

Notes

This recipe is fantastic for meal prep. Store leftover salmon on top of the rice and veggies all together in an airtight container for up to 3 days. 
Cook time will vary 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.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 65g | Protein: 27g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 2101mg | Potassium: 428mg | Fiber: 2g | Sugar: 18g