Miso-Maple Salmon

Miso-Maple Salmon

1 Review
From: EatingWell Magazine, November 2019

White miso paste packs an umami punch to this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower this dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 lemons
  • 2 limes
  • ¼ cup white miso
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground pepper
  • Pinch of cayenne pepper
  • 1 (2½ pound) skin-on salmon fillet
  • Sliced scallions for garnish

Preparation

  • Prep

  • Ready In

  1. Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
  2. Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
  3. Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.
  • To make ahead: Refrigerate leftovers for up to 2 days.

Nutrition information

  • Serving size: 4 oz. salmon
  • Per serving: 230 calories; 9 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 28 g protein; 18 mcg folate; 66 mg cholesterol; 3 g sugars; 3 g added sugars; 213 IU vitamin A; 6 mg vitamin C; 61 mg calcium; 1 mg iron; 341 mg sodium; 549 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1 fat

Reviews 1

October 26, 2019
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By: Penelope Wall
The flavor of the miso sauce in this recipe is really delicious. Be careful: I think I put the salmon too close to the broiler because it burned around the edges. Next time, I'll cook it on the next level down.
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