Roasted Miso Maple Salmon Recipe
Are you intrigued by the idea of cooking with miso, but not sure where to begin beyond soup? Rich, earthy miso paste can give an umami boost to a variety of savory dishes, yet it also pairs seamlessly with sweet flavors.
- ¼ cup white miso paste
- ¼ cup maple syrup
- ¼ cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 large clove garlic, minced
- 1 tablespoon chopped fresh ginger
- 4 (6-ounce) skin-on salmon fillets
- 1 cup white rice
- 2 teaspoons sea salt, divided
- ½ cup chopped fresh cilantro, divided
- 1 bunch broccolini, tough stems trimmed
- 2 cups slender green beans, trimmed
- 2 tablespoons avocado oil
- ½ teaspoon freshly ground black pepper
- ¼ cup thinly sliced scallions
- In a bowl, mix together the miso, maple syrup, mirin, soy sauce, sesame oil, garlic, and ginger.
- Set aside 2 tablespoons of the miso maple marinade in a small bowl.
- Place the salmon fillets in a large ziplock bag and add the remaining marinade.
- Refrigerate the salmon for 30 minutes.
- While the salmon marinates, bring 2 cups water and 1 teaspoon sea salt to a boil.
- Add the rice, stir, and bring back to a simmer.
- Cover and cook for 15 minutes.
- Turn off the heat, fluff the rice, and stir in ¼ cup of the cilantro. Cover and set aside.
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper.
- Remove the salmon fillets from the marinade, shaking off the excess, and place on the prepared baking sheet, skin side down. Discard the marinade.
- Toss the broccolini and green beans with the avocado oil, remaining teaspoon of sea salt, and pepper in a large bowl.
- Arrange the vegetables around the salmon on the baking sheet.
- Bake the salmon and vegetables for 10 minutes, then drizzle the salmon with the remaining 2 tablespoons of marinade.
- Bake for an additional 5 minutes or until the salmon is opaque and the green beans are tender.
- Transfer the salmon and vegetables to a serving platter and garnish with the remaining cilantro and scallions.
- Serve the roasted miso maple salmon with the rice on the side.
Gather the roasted miso maple salmon ingredients
To prepare this recipe, start with thick-cut, skin-on salmon fillets. Leaving the skin on helps to keep the fillets intact and seal in moisture while also imparting a bit of fat into the flesh. Make sure you rinse and pat dry your fillets, and avoid a common salmon-cooking mistake by removing any pin bones before cooking. The umami-rich flavor of this recipe comes from a marinade made from white miso paste, maple syrup, mirin, soy sauce, sesame oil, chopped fresh garlic, and ginger root. Part of this marinade is reserved for drizzling on the salmon at the end of the roasting process, which allows it to caramelize on the surface. You will also make cilantro rice from basic white rice, sea salt, and fresh cilantro. Tender broccolini and green beans tossed with a bit of avocado oil are added to a sheet pan with the salmon and everything is roasted together. The dish is finished with sliced scallions and a bit more of the chopped cilantro.
