Miso Maple-Glazed Salmon


This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
2 servings


  • 1 ½ tablespoons yellow miso paste

  • 1 ½ tablespoons seasoned rice vinegar

  • 1 ½ tablespoons maple syrup

  • 1 teaspoon hot chili sauce (such as Sriracha®) (Optional)

  • 1 teaspoon vegetable oil

  • 2 (6 ounce) center-cut salmon fillets, with skin


  1. Place oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.

  3. Brush an oven-ready skillet with vegetable oil.

  4. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.

  5. Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.

  6. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.


Nutrition Facts (per serving)

365 Calories
19g Fat
16g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 365
% Daily Value *
Total Fat 19g 25%
Saturated Fat 4g 19%
Cholesterol 83mg 28%
Sodium 902mg 39%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 31g
Vitamin C 5mg 26%
Calcium 37mg 3%
Iron 1mg 6%
Potassium 561mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love