Ingredients:

  • 2 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1 tsp toasted sesame oil
  • 4 (6 oz) salmon fillets, skin-on
  • 2 tsp black pepper (1/2 tsp per fillet)
  • sliced scallions for garnish
  • sesame seeds for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp pure maple syrup, 1 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 clove minced garlic, and 1 tsp toasted sesame oil until smooth and glossy.
  3. Pat the 4 salmon fillets completely dry with paper towels and season each with 1/2 tsp black pepper.
  4. Generously brush the miso maple marinade over the top and sides of each fillet; let the fish marinate at room temperature for 10–15 minutes.
  5. Place the fillets on a parchment-lined baking sheet and bake for 12–15 minutes until the glaze is bubbling and the fish flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
  6. Garnish with sliced scallions and sesame seeds before serving.