An Asian-inspired sweet, salty, savory salmon featuring a simple marinade of miso paste, soy sauce and maple syrup that will entice even the pickiest eaters to give this healthy fish a try.Jump to Recipe
I overloaded on salmon in the 90s and ended up totally sick of it! Salmon became something I endured, but didn’t really enjoy until my daughter Sierra came home with this recipe for Miso Maple Salmon. As an extra bonus, my ‘fish-hating’ daughter Ella also now enjoys having salmon for dinner. My husband isn’t picky and loves it no matter how it’s served!
As a newly working professional in the late 1990s and early 2000s, I was treated to nice dinners and attended a wedding about once a month. Salmon was on every menu and I considered it a tasty luxury, since I would never cook it at home. I eventually grew tired of salmon and moved on to the next seafood darling, Chilean Sea Bass. Remember Chilean Sea Bass? It was all the rage until ordering it became a total faux pas after landing on the endangered list! The good news is that Chilean Sea Bass (aka Patagonian toothfish) has made a remarkable come back and has moved from “avoid” to “best choice” on The Monterey Bay Aquarium Seafood Watch program.
Best dinner ever!
Fish is such a healthy protein and salmon is packed with omega-3 fatty acids that promote heart health. I really wanted my kids to love eating salmon and wanted to start enjoying it again myself. When we lived in Malaysia, my daughter was friends with a Canadian girl whose father was an excellent cook. She came home raving about his culinary skills, claiming his salmon was the “BEST EVER!!” I’m not shy when it comes to asking for recipes, so I immediately got my hands on this one and I’m happy to pass it along.
Miso Maple Glazed Salmon is easy enough for a weekly dinner but fancy enough for guests
It was surprisingly simple, featuring a marinade blending both Asian and Canadian flavors. Salmon is marinated in equal parts soy sauce and maple syrup and then roasted. That’s it! I’ve since altered the recipe a bit, adding miso paste to create a slightly thicker marinade that “sits on the salmon” rather than running right off. I spoon it over the fish right before roasting for 12-14 minutes at 400 degrees, which results a nice glaze. The delicious flavor is still the same — sweet, savory, delicious Miso Maple Glazed Salmon that is easy enough to make for a weekly dinner, but also fancy enough to make for guests.
We usually eat Miso Maple Glazed Salmon with a side of rice (any kind will do). I reserve a small amount of the marinade and we like to spoon it on top of the rice. A green vegetable or simple salad makes a really lovely compliment on the plate. This week we had a simple kale salad, but my Sauteed Green Beans are also a great addition!
Alaskan wild salmon is the best choice
When buying salmon, Alaskan wild salmon is the best choice since it’s caught in waters kept clean by environmental standards. In addition, wild salmon is lower in calories and fat, while having a high mineral content. That said, farmed salmon is still a very healthy choice. It’s also less expensive than wild salmon, and is often more widely available.
Miso Maple Glazed Salmon
An Asian-inspired sweet, salty, savory salmon featuring a simple marinade of miso paste, soy sauce and maple syrup that will entice even the pickiest eaters to give this healthy fish a try.
- 1.5 pounds salmon cut into 4 servings
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
Preheat oven to 400 degrees.
Whisk together miso paste, soy sauce and maple syrup in a small bowl.
Place salmon fillets in a roasting pan lined with parchment paper or aluminum foil. Gently spoon marinade over salmon fillets and immediately place into oven.
Roast for 12-14 minutes.