Maple Miso Salmon Recipe
This quick and easy miso salmon is perfect for the weeknight. It is best marinated for several hours but still delicious if you don’t have time to marinate. Most miso fish recipes have a lot of sugar in them. This one relies on only a small amount of maple syrup to sweeten it up. The combination of apple cider vinegar , miso and salmon is delicious and healthy.
Ingredients
- 4 6-oz salmon fillets
- ½ cup light miso (regular miso, chickpea
- miso or barley miso)
- 3 tbsp. maple syrup
- 1 tsp. grated ginger
- 2 tbsp. of apple cider vinegar or
- umeboshi plum vinegar
- 2 tbsp. rice vinegar
- 2 tbsp. olive oil
Instructions
- 1
In a small pot, whisk together the miso, maple syrup, ginger, apple cider or umeboshi plum vinegar and rice vinegar. Bring to a boil, turn heat to a simmer and cook for 3 minutes, stirring a few times so that the bottom does not burn. Let cool.
- 2
When cool, smoother the salmon fillets (in a container that holds the fish snugly) in the miso marinade. Let marinate for a few hours or overnight.
- 3
Bring fish to room temp for an hour before cooking.
- 4
Preheat a cast iron or heavy duty oven safe fry pan over med heat for about 10-15 minutes. Preheat the oven to 300˚F.
- 5
Wipe the miso paste off the salmon (save the paste for the time being).
- 6
Add 2 tbsp. of olive oil to the hot pan, turn the heat up a little. Place the salmon FLESH DOWN in the hot pan and sear for 2 minutes, flip. Spoon a little more of the paste (a tsp. or so) on the flesh of the fish if you want and place the whole pan in the oven, cook for 10 minutes. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Maple Miso Salmon?
This Maple Miso Salmon recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 9 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this maple miso salmon ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.