Need a delicious and easy way to serve more fish to your family? This Miso Glazed Salmon is the perfect start with tender, baked salmon, roasted veggies, and fresh, tangy marinated cucumbers to go on top.
This recipe takes 30 minutes to prepare and tastes like something you’d go out and pay $30 bucks to enjoy. Today I’m showing you how to take this restaurant-worthy dish, turn it into a sheet pan dinner, and make a meal the entire family will enjoy.
What is Miso
Miso is a fermented paste made from grains or soybeans and koji. It’s used in various Japanese dishes such as soup, dressings, cooking sauces, and basic pantry staples like soy sauce.
It’s known for its umami flavor, a savory, toasty combination that we usually get from Japanese cuisine.
But today, alongside fresh salmon, miso is a star ingredient for this mouthwatering Maple Miso Baked Salmon dish. It’s rich in flavor, light on the stomach, and an easy way to take your sheet pan dinners to the next level.
Maple Miso Glaze Ingredients
You only need 3 ingredients to make the maple miso glaze: miso paste, maple syrup, and sesame oil. Got them? Awesome, then you’re ready!
This sweet and nutty combination packs a punch. Wait, press pause. Head over to your pantry and check that you have:
- Miso paste
- Maple syrup
- Sesame oil
How to Make Maple Miso Salmon
Making this maple miso salmon recipe is simple and I am going to write out the order in which you can tackle this meal quicker! Of course, you can also print the recipe from the recipe card below or watch this quick video to see how it’s done.
If you’re ready to make a 5-star salmon dish in your kitchen you’ll start with:
Preheat the oven to 450F, and line a large baking sheet with parchment paper. Lining your baking sheet with parchment paper, a silicone mat, or tin foil will keep the salmon and glaze from sticking to the baking sheet and make this a real easy cleanup.
Make the rice
Whether you use a rice cooker or make the rice on the stovetop, get it started first so it can be ready when the salmon comes out of the oven.
Always have troubles with your rice? Check out how to make perfect rice on the stove top.
Prepare the glaze
In a medium bowl, combine the maple syrup, miso paste, and sesame oil. Whisk until smooth and set aside.
Prep the Salmon & Veggies
Place the salmon fillets on the baking sheet and spread the miso glaze over the top.
On the same sheet pan as the salmon, place the chopped cabbage so they cook at the same time. Drizzle the cabbage with sesame oil and season with salt and black pepper.
Place the baking sheet in the oven and bake for 15 to 17 minutes or until the cabbage is golden brown and the fish is cooked through to an internal temperature of 145F.
You’ll know the salmon is ready because the meat will be a pink/white and it separates easily when pulled with a fork.
Prepare the Cucumber Side Salad
In a medium bowl, toss the sliced cucumbers with rice wine vinegar. Refrigerate until ready to serve.
Once the salmon is cooked, prepare a bed of rice onto a plate. Top with the salmon and cucumber. Serve with the roasted cabbage.
What Temperature to Bake Salmon
Baking temperatures for salmon depend on the size and thickness of the fillet. Thinner portions should be cooked at 375-400F, and thicker fillets do well at 400-450F.
If you’re worried about burning or drying out the salmon, remember: low and steady wins the race, so stick to 400F.
What Internal Temperature to Cook Salmon
Salmon and other fish should be cooked to an internal temperature of 145F. Cooking to the proper temperature yields the best results and won’t dry out whatever protein you are preparing. It’s a good idea to keep a meat thermometer on hand. If your salmon has “white stuff” coming out of it after baking, don’t worry. It’s safe and edible. You can learn more about Albumin aka the “white stuff” here.
Prepping Salmon Ahead
Like most of the recipes on my site, this once can be prepped entirely ahead in just a few steps:
- Prepare the miso glaze.
- Place the salmon in the lined baking sheet and spread with glaze.
- Add the chopped cabbage to the empty side of the baking sheet.
- Cover the baking sheet with plastic wrap and refrigerate for up to 2 days.
- When ready, toss the cabbage with sesame oil and seasonings. Bake at 450F for the specified time, and dinner is served.
Can you Marinate Salmon
Salmon and other seafood should be marinated for no more than 30 minutes. Seafood has a delicate texture and any acidic marinade ingredients such as citrus and vinegar will actually “cook” the fish and you’ll have ceviche.
Fortunately, in this recipe, the miso maple glaze isn’t acidic and can be spread over the salmon fillets without affecting its texture.
What to Serve with Maple Miso Glazed Salmon
While the roasted cabbage and marinated cucumbers are poppin’ with those maple and miso flavors, there are also other delicious side items to try with this baked salmon recipe. See if you and your family would like any of the options below:
- Roasted Root Vegetables
- Roasted Fingerling Potatoes
- Roasted Vegetable Salad
- Asian Kale Salad with Sesame Ginger Dressing
More Family-Friendly Salmon Recipes
Love salmon? I’ve got other family-friendly salmon recipes you can try.
- Garlic Butter Salmon Bowls
- Salmon Tacos
- Baked Honey Salmon
- Salmon Nicoise Salad
- Salmon Cakes
- Avocado Salmon Bowls
Maple Miso Glazed Salmon
- 4 salmon filets, skin-on (about 4oz each)
- ½ head red cabbage, core removed & cut into small pieces
- 1 cucumber, seedless, sliced into half-moons
- 2 tablespoons sweet white miso paste
- 2 tablespoons maple syrup
- 2 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 cup rice
- Preheat oven to 450F and place oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper. Spray olive oil over the foil or parchment.
- Cook rice according to package directions.
- Pat salmon with paper towels until dry and season both sides with salt and pepper. Place the seasoned fish on one side of the oiled pan, skin side down.
- In a small bowl whisk together miso paste, maple syrup, and half of the sesame oil.
- Place the cabbage pieces on the other side of the lined and greased sheet pan. Drizzle with remaining sesame oil, and season with salt and pepper.
- Spread the miso glaze over the salmon filets.
- Roast salmon and cabbage for 15-17 minutes until cabbage is tender when pierced with a fork and the fish is thoroughly cooked, separating easily when poked with a fork.
- While the salmon bakes combine sliced cucumber and rice vinegar, season to taste with salt and pepper. Set aside for 10 minutes, stirring occasionally.
- Serve salmon, cabbage, and marinated cucumber with rice or cauliflower rice.