Ingredients:

  • 4 Tablespoons White Miso Paste (Shiro Miso)
  • 2 Tablespoons Maple Syrup (or Honey)
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Soy Sauce (or Tamari for GF)
  • 1 Teaspoon Fresh Ginger, finely grated
  • 1 Small clove Garlic, minced
  • ½ Teaspoon Sesame Oil
  • 4 Salmon Fillets, about 6 oz (170g) each
  • 1 Teaspoon Neutral Oil (e.g., Canola or Grapeseed)
  • Optional Garnish: Toasted Sesame Seeds
  • Optional Garnish: Thinly sliced Scallions

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush with neutral oil.
  2. In a small bowl, combine the miso paste, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, and sesame oil. Whisk vigorously until completely smooth to create the miso glaze.
  3. Pat the salmon fillets dry with paper towels. Place the salmon onto the prepared baking sheet. Generously brush the top and sides of each fillet with about three-quarters of the miso glaze. If time allows, cover and refrigerate for 30 minutes (up to 4 hours).
  4. Place the baking sheet in the preheated oven and bake for 8 minutes.
  5. Remove the pan from the oven. Brush the remaining glaze over the fillets. Return to the oven and bake for an additional 4–7 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). Watch carefully to prevent burning.
  6. Remove from the oven. Let the baked miso salmon rest on the pan for 2 minutes. Garnish with toasted sesame seeds and sliced scallions before serving immediately.