Maple Miso Sheet-Pan Salmon
Maple miso salmon requires minimal effort yet is a flavorful and easy weeknight meal. This recipe takes less than 15 minutes to make and is both gluten-free and dairy-free.
The maple miso glaze combines miso paste, sweet maple syrup, and other savory flavors that create a flavor-packed marinade that can be used for other proteins beyond salmon.
Ingredients
- Salmon fillets – I prefer to use wild caught for the best quality. I used sockeye salmon, but you can use other salmon varieties. choose center-cut fillets if you have the choice. Otherwise, if they’re too thin, they can easily get overcooked and dry out.
- Garlic cloves – add extra flavor.
- Fresh ginger – adds a slight spiciness to balance out the sweetness.
- White miso paste – a fermented soybean paste with a light salty, umami flavor. Some brands use glutinous grains such as wheat and barley during fermentation, so check the label first if you’re gluten-free.
- Rice vinegar (also called rice wine vinegar)- adds tanginess.
- Maple syrup – balances out the savory flavor of the other ingredients.
- Toasted sesame oil – adds a nutty flavor.
- Garnish (optional) – green onions and toasted sesame seeds.
How To Make Maple Miso Salmon
Step 1. Preheat the oven to 425ºF/220ºC. In a small bowl, mix together the minced garlic, grated ginger, white miso paste, rice vinegar, maple syrup, toasted sesame oil, and kosher salt, to taste.
Step 2. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Brush or spoon the glaze over the salmon fillets.
Step 3. Bake for 8-11 minutes per inch. Salmon is considered cooked when the thickest part reaches an internal temperature of 145ºF/63ºC. Garnish with green onions and toasted sesame seeds.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this miso maple salmon using what you already have? Here are some ideas…
- No rice vinegar? – use lime juice.
- No fresh ginger? – use 1/2 teaspoon ground ginger or omit it completely.
- No maple syrup? – you can also use honey.
- Add-ins – a splash of soy sauce for extra saltiness or red pepper flakes/sriracha for spice, etc.
Variations
- Red miso – use red miso for a richer, more complex flavor.
- Maple miso tofu – use extra firm tofu instead of salmon.
- Maple miso chicken – use chicken breast or thighs instead of salmon, but you’ll need to increase the cooking time.
How To Serve
You can serve this easy recipe with a variety of side dishes such as bok choy salad, green beans, roasted asparagus and brussels sprouts, crispy roasted potatoes with onions, cauliflower mash, coconut lime rice, quick sauteed broccoletti, or caramelized braised leeks.
How to Store
Store leftover salmon in an airtight container for up to one day.
More Easy Salmon Recipes
Maple Miso Sheet-Pan Salmon
Ingredients
- 2 salmon fillets 4-6 ounces each
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- ½ teaspoon toasted sesame oil
- kosher salt to taste
For Garnish (optional)
- sliced green onions
- toasted sesame seeds
Instructions
- Preheat the oven to 425ºF/220ºC.
- In a small bowl, mix together the minced garlic, grated ginger, white miso paste, rice vinegar, maple syrup, toasted sesame oil, and kosher salt, to taste.
- Place salmon fillets skin side down on a baking sheet lined with parchment paper. Brush or spoon the glaze over the salmon fillets.
- Bake for 8-11 minutes per inch. Salmon is considered cooked when the thickest part reaches an internal temperature of 145ºF/63ºC. Garnish with green onions and toasted sesame seeds.