Viral Maple Miso Salmon (15 Minutes)
Salmon fillets brushed with a sweet-salty maple miso glaze and broiled until caramelised. November's cosiest flavour trend, on the table in 15 minutes.
Method
- Heat the broiler on high (about 500°F (260°C)) and line a baking sheet with foil.
- Whisk the miso paste, maple syrup, tamari, rice vinegar, ginger, garlic and sesame oil until smooth.
- Pat the salmon dry and place it skin-side down on the baking sheet. Brush half the glaze over the fillets.
- Broil 8 to 10 minutes, until the glaze is bubbling and caramelised at the edges and the salmon flakes easily.
- Brush with the remaining glaze, rest for 2 minutes, then scatter with the sesame seeds and spring onions.
Salmon fillets brushed with a sweet-salty maple miso glaze and broiled until caramelised. November’s cosiest flavour trend, on the table in 15 minutes.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 15 g
- Sugar
- 10 g
- Sodium
- 560 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Watch the salmon from 7 minutes — maple caramelises fast under the broiler and can go from glossy to burnt in a minute. Thicker fillets need the full 10 minutes; thin ones are done at 8.
Substitutions
- White miso paste — yellow miso paste, or 1 tablespoon tahini plus 1 teaspoon soy sauce
- Maple syrup — honey, brushed on in the last 3 minutes so it does not burn
- Salmon — Arctic char or trout fillets, same timing
Serving suggestions
Serve with steamed rice and roasted vegetables, or flake over a salad.
Storage
Up to 2 days in the fridge in an airtight container.
Reheating
Warm gently in a 300°F (150°C, gas 2) oven for 6 to 8 minutes, covered with foil, so the glaze does not dry out.
Equipment
- Baking sheet
- Foil
- Small bowl
- Whisk
- Pastry brush
Variations
- Extra heat: add 1 teaspoon chilli crisp to the glaze
- Maple miso tofu: press firm tofu, brush with the glaze and broil 6 minutes per side
Why it works
Miso brings salt and umami, maple brings sweetness, and the broiler's high heat drives off the water so the two reduce into a glossy caramel that clings to the salmon.
Frequently asked questions
Can I use red miso for maple miso salmon?
Yes, but use 2 tablespoons instead of 3 — red miso is saltier and stronger, so the glaze can overpower the salmon.
How do I know the salmon is done?
It flakes easily with a fork at the thickest part and the centre is just opaque. If it still looks translucent inside, give it 1 to 2 minutes more.
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