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Overhead photo of a bowl of miso ginger salmon, quinoa, and zucchini.

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!
Cuisine Asian
Keyword dinner, ginger, maple, miso, salmon
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2


  • 2 pieces of salmon (about 4-6 ounces each)
  • Black pepper, to taste

Miso Maple Ginger Sauce:


  • 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!


  • 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.
*SERVE WITH: 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.