Baked Maple Miso Salmon
Baked Maple Miso Salmon is a simple, quick salmon recipe, packed with sweet and savory umami. Serve with bok choy and enjoy!
Enjoy this sweet and savory baked salmon, made in 30 minutes or less, served with steamed bok choy and scallions. Don’t forget to eat the crunchy, caramelized miso that melts onto the pan, as it’s delicious!
Better yet, invite some friends to dinner and serve this salmon with a side salad. Ask your guests to bring a bottle of wine and a simple dessert, and you’ve got a small dinner party!
Baked Maple Miso Salmon Recipe
If you’re not a fan of fish, you may change your mind once you’ve tasted this Baked Maple Miso Salmon Recipe We’ve taught so many people in our home to learn to love salmon. When it’s cooked right, it’s delicious, and I bet you’ll change some of those dislikers to lovers of salmon.
Some of my favorite salmon recipes are:
Best Pistachio Lime Baked Salmon (great for company, only takes 15 min)
Epic Grilled Salmon Dinner Board
Maple Miso Salmon—so good! This Maple Miso Salmon is simple, quick, and packed with sweet and savory umami.
Ingredients for Maple Miso Salmon
- Butter! (everything is better with butter!)
- Tamari, toasted sesame oil, white miso
- Maple syrup
- Fresh ginger (or ginger powder)
- Garlic powder
- Mirin
- Salmon fillet
- Baby bok choy
- Scallions
What is umami?
By its lonesome, it’s a warm, savory flavor that adds great depths to dishes, and when combined with sweetness, it’s an unstoppable force, one that is sure to lay into your taste buds in the best of ways.
The word “umami” is Japanese and means “a pleasant savory taste.”
Natural umami is known to have a savory flavor of soy sauce, meat, and seaweed. It’s not MSG, but in a positive way, it has the flavors of MSG.
For instance, Trader Joe’s has their own unami seasoning: Kosher salt, dried onions, ground mustard seed, porcini mushroom powder, white button mushroom powder, crushed red pepper, black pepper, dried thyme.
What to serve with salmon
Lentil-Grape Mint Walnut Salad
Sheet Pan Baked Salmon with Asparagus [Two Peas and Their Pod]
Are we too busy?
I recently was listening to a person give their view on people who were “busy.” You know, you and me. Yes, we all use that word way too much.
This person was saying that when we use this excuse, it often portrays us as more important than the other person. I think of our excuses with hospitality, and just truly being busy.
We’ve been so busy! Let’s get together! We want to have you over for dinner! Sorry we’ve been so busy! We can’t make that dinner date, because our calendar is full!
I’m summing it up here, but I say … wait. Back up. Evaluate and go a little deeper.
Hand raised, I’ll admit I’m a super-busy person. I work full time; we travel a lot. Plus we still have kids in our home, and we’re working on a fixer upper. When you add in daily chores, exercise, and “life” in general, we can’t help but be busy. But I don’t ever feel I’m more important than another person. Seasons come and go with our busyness, and life happens.
If your feelings are hurt that others are too busy, here are a couple tips (for me, too)!
- Take the initiative (when we’d rather wait to be invited) and make an invite.
- Don’t just sit back and wait for that person, but look around you and invest.
- Keep healthy boundaries, and don’t watch others on social media (what they are doing, etc.—a big waste of time).
Keep your eyes and heart open for love and new hospitality moments, Friends!
And let’s give each other a little grace when it comes to “being busy.” :)
Get the Recipe:
Maple Miso Salmon Recipe
Ingredients
- 1/3 butter, melted
- 1 Tbsp tamari, plus 2 tsp
- 2 Tbsp toasted sesame oil, divided
- 3 Tbsp white miso
- 4 Tbsp maple syrup
- 1 tsp ginger, finely minced (or ginger powder)
- 1 tsp garlic powder
- 2 Tbsp mirin
- 1 2 lb salmon fillet, washed and patted dry
- 2-3 baby bok choy, halved
- Scallions to garnish
Instructions
- Preheat oven to 425 degrees and grease a large baking sheet.
- Wash and dry the salmon thoroughly, then place on prepared baking sheet.
- In a small bowl, combine butter, 1 Tbsp sesame oil, miso, maple syrup, ginger powder, garlic powder, and mirin. Whisk to combine, then spread onto the salmon evenly. Allow salmon to sit for at least 30 minutes.
- Heat a large skillet with 1 Tbsp of sesame oil. Heat over medium-high. When oil is hot, add in the bok choy cut side down. Allow to sear for 2-3 minutes, then add in the 1 tsp tamari. Shake the pan to distribute the sauce, and allow bok choy to cook for 2 more minutes on medium-high. When the cut side is slightly browned, flip bok choy and reduce heat to medium-low. Add 1 tsp water and cover. Steam bok choy until they reach your desired texture, 4 minutes for a tender texture.
- Place salmon in oven and bake for 11-13 minutes. Remove from the oven and allow to rest for a few minutes before serving with the steamed bok choy and scallions. Don't forget to eat the crunchy caramelized miso that melts onto the pan, as it's delicious!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
