This salmon hits all the regions of your taste buds- salty, sweet and savory. The salty, umami miso with the savory sweet glaze of warm maple syrup is balanced out with a hint of peppery ginger. This salmon has Asian and Middle Eastern flavors and pairs well with a variety of side dishes.
We make salmon at least once a week if not twice a week. I often buy it frozen and thaw it out in cool water in an hour but prefer to buy it fresh and cook up a large fillet, or fillet it ourselves and freeze some for later. (P.S- It can be cheaper this way. Check & compare prices in your area).
I love salmon. It’s a flavorful fish loaded with heart healthy Omega 3 fats. A diet rich in Omega 3 fatty acids has been shown to reduce inflammation in the body as well as protecting your heart against heart disease because of the polyunsaturated fats which can lower triglycerides.
Triglycerides are a type of lipid, or fat that circulates in the blood. Unfortunately, the Standard American Diet (S.A.D) is full of saturated and trans fats that can cause high levels of triglycerides, which can lead to plaque in the blood’s circulatory system causing disruptions to the flow of blood to our heart and brain. Omega 3’s are often tagged as the “healthy fats” and they play an essential part in many of our body functions. Other fish that are high in Omega 3 include: Mackerel, Seabass, Oysters, Sardines and Shrimp.
Not a fish fan? Or looking for a vegetarian source of Omega 3’s? Omega 3’s can be found in many plant based foods as well, such as: Walnuts, Chia seeds, Seaweed-Nori (hello sushi rolls), Spirulina & Chlorella, Hemp seeds, Flax seeds and Edamame.
What you need to make Miso Maple & Ginger Glazed Salmon
- Skinless salmon fillets– I prefer skinless for this recipe because the sauce will help keep the fish moist
- Brown sugar– or coconut sugar
- Pure maple syrup– make sure you’re using PURE maple syrup. Other maple syrups have high fructose corn syrup and other added artificial ingredients
- White miso paste
- Ground ginger
- Garlic powder
- Sesame oil
How to make this salmon
- Add all sauce ingredients to a pan and cook on medium heat, stirring continuously, until the miso dissolves and ingredients are well combined.
- Add butter to a nonstick skillet or frying pan. I recommend using at least a 10″ pan.
- Once the pan is hot, add sesame oil and salmon fillets. Cook 3 minutes, then flip.
- After flipping the fillets, pour the sauce over the fillets and cook another 3 minutes until the fillets reach an internal temperature of 145 degrees.
- You will likely have extra sauce to add onto the top of fillets before serving. Trust me, you’ll want a little extra- it’s delicious!
Good for you ingredients
Pure Maple Syrup
Pure maple syrup comes from the sap of sugar maple trees. It is similar in consistency to honey, but has less sugar and fructose per serving. Pure maple syrup is rich in antioxidants, polyphenols and Vitamin B2 (Riboflavin) which helps promote healthy skin, vision and nervous system functioning. It is a healthy alternative to refined sugars and artificial sweeteners which can cause bloating and digestive issues in the gut. Maple syrup is a natural sweetener that is rich in nutrients.
However, keep in mind, over consuming maple syrup can have the same adverse effects of over consuming refined sugar. It can interfere with blood sugar and insulin levels. Consumption of maple syrup should be in moderation and added to recipes and dishes as a healthier alternative to artificial and refined, highly processed sugars.
How to store leftovers
- To store: Store any leftovers in a resealable glass dish. Keep in the refrigerator and eat within 1-2 days. (Time Saver Tip: Take leftover salmon for lunch tomorrow. Put it on top of a bed of lettuce, or serve it over some rice like Uncle Ben’s 90 second rice).
- To freeze: Wrap leftover salmon in parchment or wax paper then place in a freezer bag. Store in freezer. I recommend eating within 1-2 months.
- To reheat: Reheat salmon in a pan on medium low heat or in the oven on low heat (300 degrees) until warmed throughout.
Try Miso, Maple & Ginger Glazed Salmon with…
Miso, Maple & Ginger Glazed Salmon
This salmon hits all the regions of your taste buds- salty, sweet and savory. The salty, umami miso with the savory sweet glaze of warm maple syrup is balanced out with a hint of peppery ginger. This salmon has Asian and Middle Eastern flavors and pairs well with a variety of side dishes.
- Prep Time: 10 Minutes
- Cook Time: 6-8 Minutes
- Yield: 4 Servings
Ingredients
- 4 (4-6 oz) skinless salmon fillets
- 1 TB brown sugar
- 1/2 cup pure maple syrup
- 2 TB white miso paste
- 2 tsp ground ginger
- 1/2 tsp garlic powder
- 4 tsp sesame oil (reserve 2 tsp to cook the salmon fillets)
- 1 TB butter (reserve to cook the salmon fillets)
Instructions
- In a small saucepan on medium low heat, whisk together all ingredients for the sauce until well combined. Remove from heat.
- Heat a pan with 1 TB butter. When the butter has melted, move it around the pan to coat the base.
- Once pan is hot, add 1 tsp sesame oil and place fillets in the pan and cook for 3 minutes.
- After flipping the salmon, pour sauce over all the fillets and cook for another 3 minutes.
- Check the temperature of the fillets and remove once they reach an internal temperature of 145 degrees. Serve immediately.
Notes
- Before cooking your salmon, pat it dry with some paper towels. This helps the fish stay firm, not mushy and helps to create the outer flaky texture when it cooks.
- To check if the pan is ready, wet your finger and carefully flick water into the pan. If the water sizzles quickly and evaporates your pan is ready.
- Take caution when adding your oil to a hot pan. It can pop up from the pan and burn you.
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