Maple Miso Salmon Recipe
Bok choy, nappa cabbage, sesame seeds
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Maple-miso glaze & seasoning
Salmon
Vegetables & garnish
Method
Maple-miso glaze & seasoning
- 1
Make the glaze
In a small bowl whisk together white miso paste, maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil and black pepper until smooth. Adjust balance: add up to 1 tsp more maple if you want sweeter, or 1/2 tsp more soy for saltiness. Set aside 2 tablespoons of glaze for finishing.
Salmon
- 2
Preheat and season
Pat the salmon fillets dry with paper towels. Lightly score the skin side once or twice. Season both sides with kosher salt (about 1/4 tsp per fillet) and let sit 10 minutes at room temperature while you preheat the oven to 425°F (220°C).
- 3
Sear then roast
Heat an ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. When oil shimmers, place salmon skin-side down and cook undisturbed 2–3 minutes until the skin is crisp and releases easily. Flip fillets skin-side up, brush the flesh generously with most of the maple-miso glaze (reserve the 2 tablespoons set aside) and transfer the skillet to the preheated oven. Roast 5–7 minutes, depending on thickness, until salmon is cooked through but still moist (internal temp ~125–130°F / 52–54°C). Remove from oven and rest 2 minutes.
- 4
Finish
Brush the reserved 2 tablespoons of glaze over the top of the rested fillets for a glossy finish. Sprinkle a pinch of toasted sesame seeds and a little sliced scallion on each fillet.
Vegetables & garnish
- 5
- 6
Sauté and steam
Heat a large nonstick skillet or wok over medium heat and add 1 tsp neutral oil. Add the napa cabbage and sauté 1–2 minutes until it begins to soften. Add the baby bok choy cut-side down and pour in 1/2 cup vegetable stock. Cover and steam 2–3 minutes until bok choy stems are tender-crisp and cabbage is wilted. Remove lid, increase heat to medium-high, and cook off any excess liquid 30–60 seconds. Finish by drizzling 1/2 tsp toasted sesame oil over the vegetables and tossing. Season to taste with a pinch of salt or a few drops of soy sauce if desired.
- 7
Plate
Divide the wilted napa cabbage and bok choy between four plates. Place a maple-miso salmon fillet on top of each bed of vegetables. Sprinkle the plates with remaining toasted sesame seeds and sliced scallions. Serve immediately.