Baked Miso Maple & Ginger Salmon
This baked miso maple ginger salmon recipe is such an easy, delicious, and nutritious weeknight dinner! You only need 8 ingredients and about 30 minutes to make the salmon. It’s full of flavour and the sauce goes great with anything you pair the fish with!
This miso salmon was inspired by one of my reader favourite miso baked tofu recipes! I modified the sauce slightly to add in a bit of ginger and garlic for an extra kick. It’s so flavourful and I hope you love it as much as I do.
As a dietitian, I’m happy to share that this seafood dish is packed with nutrition benefits. From protein, to healthy fats, and gut-friendly microbes – I’ve shared some unique nutrition facts below!
As well, I’ve included a handful of ideas for what to serve with miso salmon below as well. Enjoy!
For more ways to cook salmon, check out my roundup of simple, healthy salmon recipes! I’ve also got a roundup of salmon side dishes if you want to explore that too 🙂
Healthy Seafood Dinners Ebook
Enjoy this recipe? You will love my 118-page eCookbook of 50 easy, delicious, and nutritious seafood dinner recipes. Get instant access from your phone, tablet, or computer – ad-free!
Ingredients Needed
All you need to make this easy salmon recipe are 8 ingredients:
- salmon
- mirin
- miso paste
- ginger
- rice vinegar
- garlic
- maple syrup
- avocado oil
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
While this recipe is pretty straightforward, there are a few modifications you can make based on what you have on hand!
- You can use either freshly grated or ground ginger (*I’d use roughly 1/4-1/2 tsp of ground ginger – feel free to start low and adjust to taste).
- Similarly, you can use either freshly minced garlic or garlic powder (*I’d use roughly 1/4-1/2 tsp of powder – feel free to start low and adjust to taste).
- While I love avocado oil here, you can always use another neutral oil that you have on hand.
What To Serve With Miso Salmon
Because this miso salmon recipe is a great source of protein and healthy fats, I would recommend serving it with a starch and some non-starchy veggies.
For a starch – I love this over a bed of whole grains like quinoa, brown or white rice, millet, or farro. You could also try it over some crispy roasted potatoes or mashed sweet potatoes!
For non-starchy veggies – I’d go for some sautéed leafy greens (like spinach, kale, or swiss chard) or roasted veggies like zucchini or broccoli.
TIP: make this a sheet pan meal by roasting veggies alongside salmon (like I did in the pictures with chopped zucchini). Aim to use a veggie that has a similar cooking time (about 15 mins) and cut into smaller pieces. Otherwise, get the veggies in the oven first and then add the salmon on the pan for the last 12-15 min!
This recipe makes a decent amount of miso ginger sauce, so it’s perfect for mixing in with the grains and veggies when serving.
Storage & Repurposing Leftovers
Leftovers of this recipe can be kept in an airtight container in the fridge for up to 3 days.
You can either reheat the salmon (along with any grains/veggies) in the microwave for a quick meal. Or, if you’d prefer you can always repurpose the salmon in other ways. It would taste great flaked over a salad or added to a stir-fry!
Salmon Nutrition Benefits
Salmon is an excellent source of quality, complete protein, which helps to protect bone health and prevent muscle loss, among many other functions.
- a 3-ounce serving provides 17 grams
- a 6-ounce piece will give you 34 grams
In addition to protein, salmon is rich in heart-healthy unsaturated fatty acids, including omega-3s. Omega-3s are known to support heart health, brain health, and to reduce inflammation overall.
On the micronutrient side, salmon is a great source of B vitamins like:
- vitamin B12
- vitamin B6
- thiamin
- riboflavin
- niacin
B vitamins act as coenzymes in many important metabolic processes throughout your body, such as turning the food we eat into energy!
Salmon is also a good source of minerals like potassium and selenium.
Miso Nutrition Benefits
Because miso paste is made by fermenting soybeans, it’s a natural source of beneficial gut microbes that appear to play a role in many aspects of human health.
Miso is also rich in micronutrients such as:
- manganese
- vitamin K
- copper
- zinc
More Salmon Recipes
- Salmon With Sweet Potato Mash & Miso Coconut Sauce
- Grilled Salmon With Wasabi-Dill Yogurt Sauce
- Baked Harissa Salmon Over Lemon Quinoa
- Baked Salmon With Pistachio Pesto
- Baked Honey Lemon Salmon With Thyme
Did you give this Miso Maple & Ginger Salmon Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Baked Miso Maple & Ginger Salmon
Ingredients
- 2 pieces of salmon (about 4-6 ounces each)
- Black pepper, to taste
Miso Maple Ginger Sauce:
- 1/4 cup mirin
- 2 cloves garlic, minced
- 1 Tbsp miso paste
- 1 tsp ginger, grated
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp avocado oil
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper and place salmon fillets on top.
- Add mirin to a small saucepan over medium-high heat. Bring the mirin to a boil, and allow to boil for about 1 minute.
- Then, reduce the heat and add minced garlic. Stir around for about 30 seconds, then add miso paste. Whisk until the miso paste starts to dissolve and break down.
- Then, add the grated ginger, rice vinegar, maple syrup, and avocado oil. Bring everything to a boil again, whisking continuously for 1 minute.
- Once a smooth sauce has formed, turn off the heat. Spoon 1/2 of the sauce over top of the salmon fillets, coating evenly.
- Place salmon in the oven for 12-15 minutes, depending on thickness and desired doneness.
- When salmon is cooked, remove from oven. Serve with desired sides (ideas included in notes below!) and finish with the remainder of sauce and some black pepper. Enjoy hot!
Notes
- Leftovers of this recipe can be kept in an airtight container in the fridge for up to 3 days.
- You can either reheat the salmon (along with any grains/veggies) in the microwave for a quick meal. Or, if you’d prefer you can always repurpose the salmon in other ways. It would taste great flaked over a salad or added to a stir-fry!
- You can use either freshly grated or ground ginger (*I’d use roughly 1/4-1/2 tsp of ground ginger – feel free to start low and adjust to taste).
- Similarly, you can use either freshly minced garlic or garlic powder (*I’d use roughly 1/4-1/2 tsp of powder – feel free to start low and adjust to taste).
- While I love avocado oil here, you can always use another neutral oil that you have on hand.
- For a starch – I love this over a bed of whole grains like quinoa, brown or white rice, millet, or farro. You could also try it over some crispy roasted potatoes or mashed sweet potatoes!
- For non-starchy veggies – I’d go for some sautéed leafy greens (like spinach, kale, or swiss chard) or roasted veggies like zucchini or broccoli.
- TIP: make this a sheet pan meal by roasting veggies alongside salmon (like I did in the pictures with chopped zucchini). Aim to use a veggie that has a similar cooking time (about 15 mins) and cut into smaller pieces. Otherwise, get the veggies in the oven first and then add the salmon on the pan for the last 12-15 min!
- This recipe makes a decent amount of miso ginger sauce, so it’s perfect for mixing in with the grains and veggies when serving.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
Pin it for later:
2 Comments on “Baked Miso Maple & Ginger Salmon”
Is it difficult to find organic miso paste? Since most soybeans are GMO, that’s the only ones that I will consume! Would I need to go to a specialty store?
Thank you!
Hi Toni! It may depend on where you live, but where I live (in Vancouver, Canada) I very easily find it at my local grocery stores. If you have a Whole Foods or something similar nearby, they should carry it!!
I always purchase the Amano brand of miso paste, which is organic :). It’s such a great staple in my fridge to add to so many different recipes. I love the taste so much! If you need some miso inspiration, I have a roundup of recipes that use it here!