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5.0 from 6 votes

Maple Miso Salmon

This Maple Miso Salmon recipe combines the rich umami of miso paste with the sweet, caramelized flavor of maple syrup, creating a perfectly balanced glaze. Baked to tender perfection, the salmon is both flavorful and easy to prepare for a quick weeknight meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 605 kcal
Course: Main Course , Dinner
Cuisine: Asian

Ingredients

  • 2 salmon filets 4 oz each
Miso Maple Marinade
  • 3 tbsp White miso paste
  • 2 tbsp maple syrup
  • 1 ½ tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • ½ tsp rice vinegar
  • 1 frozen garlic cube ~1 tsp minced garlic
  • 1 frozen ginger cube ~1 tsp grated fresh ginger
Bok Choy
  • 2 heads bok choy
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • pinch salt
  • pinch red pepper flakes
  • sushi seasoing optional
Other
  • 2 cups cooked white rice I use Success boil-in-bag
  • 1 tbsp green onion for garnish
  • 1 tsp sesame seeds for garnish
  • balsamic glaze optional, for garnish

Instructions

    Cup of Yum
  1. In a 8x8 baking dish, whisk together the Miso Maple Marinade. Add miso paste, maple syrup, sesame oil, rice vinegar, soy sauce, ginger and garlic cube. Whisk until smooth.
  2. Remove salmon from it's packaging and gently pat dry with paper towels. Place salmon in the dish with the miso maple glaze, cover with plastic wrap, and let sit for at least 30 minutes up to overnight.
  3. Preheat the oven to 425°F degrees and grab a baking sheet and line it with parchment paper (aluminum foil on the sheet pan is also fine if you don't have parchment, but make sure you spray with cooking spray so the salmon doesn't stick).
  4. Place the salmon filets on the prepared sheet pan and bake for 8-10 minutes or until the internal temperature reaches 165°F. Middle racks in the middle of the oven is best for the most even cooking.
  5. While the salmon is cooking, make the rice according to box instructions.
  6. Heat a skillet to medium heat with sesame oil. Cut the mini bok choy bundles in half, longways. Add the soy sauce, rice vinegar, salt, and red pepper flakes to the hot skillet. It will sizzle, then add the bok choy faced down. Cover and allow to sauté for 5 minutes. Bok Choy should be wilted but still firm.
  7. Build the bowl: layer rice, bok choy and cooked salmon together on a plate or bowl. Top with sesame seeds, chopped green onions and balsamic glaze drizzle (optional)!

Notes

  • This recipe is fantastic for meal prep. Store leftover salmon on top of the rice and veggies all together in an airtight container for up to 3 days. 
  • Cook time will vary depending on the thickness of your salmon fillets. For perfect salmon, stick a meat thermometer into the thickest part and target for an internal temperature of 135°F.
  • Cook time will vary depending on the thickness of your salmon fillets. For perfect salmon, stick a meat thermometer into the thickest part and target for an internal temperature of 135°F.

Nutrition Information

Serving 1serving Calories 605kcal (30%) Carbohydrates 65g (22%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 70mg (23%) Sodium 2101mg (88%) Potassium 428mg (12%) Fiber 2g (8%) Sugar 18g (36%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 605

% Daily Value*

Serving 1serving
Calories 605kcal 30%
Carbohydrates 65g 22%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 70mg 23%
Sodium 2101mg 88%
Potassium 428mg 9%
Fiber 2g 8%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.