Miso Maple Glazed Garlic Butter Baked Salmon

Looking for a salmon recipe that’s anything but ordinary? This Miso-Maple Glazed Garlic Butter Baked Salmon is a delightful fusion of savory, sweet, and umami flavors that will elevate your weeknight dinner or impress your guests. We’re taking flaky, tender salmon and transforming it into a culinary masterpiece with a luscious glaze and aromatic garlic butter. The combination of rich miso, sweet maple syrup, and fragrant garlic creates a truly unforgettable taste experience. This recipe is surprisingly easy to make, and the results are restaurant-worthy! Get ready to discover your new favorite way to enjoy salmon.

What You’ll Need: The Ingredient Lineup

• Salmon Fillets (4, about 150g/5oz each): We’re using skin-on salmon fillets for maximum flavor and moisture. Sockeye, Coho, or Atlantic salmon all work beautifully. Ensure your salmon is fresh and vibrant in color.
• Unsalted Butter (3 Tbsp/45ml, softened): Softened butter is crucial for creating a smooth and spreadable garlic butter. Using unsalted allows you to control the overall saltiness of the dish.
• Garlic (2 cloves, minced): Freshly minced garlic provides a pungent aroma and robust flavor. Don’t skimp on the garlic – it’s a key component of this recipe!
• Black Pepper (1 tsp/5g, freshly ground): Freshly ground black pepper offers a more intense and aromatic flavor than pre-ground pepper.
• Sea Salt (1 tsp/5g): Sea salt enhances the natural flavors of the salmon and other ingredients.
• Soy Sauce (2 Tbsp/30ml, halal-certified): Soy sauce adds a savory umami depth to the glaze. We recommend using a halal-certified soy sauce to accommodate dietary preferences.
• White Miso Paste (1 Tbsp/20g): White miso paste (shiro miso) is milder and sweeter than other types of miso, making it perfect for this glaze. It provides a complex umami flavor that complements the maple syrup beautifully.
• Pure Maple Syrup (1 Tbsp/20ml): Use 100% pure maple syrup, not pancake syrup, for the best flavor. The natural sweetness of maple syrup balances the savory miso and soy sauce.
• Lemon Juice (1 tsp/5ml, freshly squeezed): Freshly squeezed lemon juice adds a bright acidity that cuts through the richness of the glaze and enhances the overall flavor profile.
• Olive Oil (1 Tbsp/15ml): Olive oil helps to emulsify the glaze and adds a subtle fruity note.
• Toasted Sesame Seeds (1 Tbsp/5g): Toasted sesame seeds provide a nutty flavor and a delightful textural contrast.
• Fresh Cilantro Leaves (2 Tbsp/8g, chopped): Fresh cilantro adds a vibrant herbaceousness and a pop of color.
• Lemon Zest (from ½ lemon, optional): Lemon zest adds an extra layer of citrusy brightness and aroma.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Miso Paste: If you can’t find white miso paste, you can substitute with red miso paste, but use slightly less (about ¾ tablespoon) as it has a stronger flavor.
• Maple Syrup: Honey can be used as a substitute for maple syrup, but it will impart a slightly different flavor. Use the same amount (1 tablespoon).
• Soy Sauce: Tamari (gluten-free soy sauce) is a great alternative for those with gluten sensitivities.
• Cilantro: If you’re not a fan of cilantro, you can use fresh parsley or chives instead.

Detailed Baking Instructions for Perfect Salmon

1. Preheat and Prepare: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Line a baking sheet with parchment paper. Parchment paper prevents the salmon from sticking and makes cleanup a breeze.
2. Dry the Salmon: Pat the salmon fillets dry with paper towels. Removing excess moisture is crucial for achieving a beautiful sear and preventing the salmon from steaming instead of baking. Place the fillets skin-side down on the prepared baking sheet. Keeping the skin on helps retain moisture during baking.
3. Make the Garlic Butter: In a small bowl, combine the softened butter, minced garlic, black pepper, and sea salt. Mix thoroughly until a smooth, homogenous garlic butter paste forms. Softened butter is key here – it blends much easier and spreads evenly.
4. Apply the Garlic Butter: Spread an even layer of the garlic butter over the top of each salmon fillet, pressing gently to ensure full coverage. This layer provides a rich, savory base for the glaze.
5. Prepare the Miso-Maple Glaze: In a separate bowl, whisk together the soy sauce, white miso paste, pure maple syrup, freshly squeezed lemon juice, and olive oil. Whisk vigorously until the glaze is smooth and emulsified. The miso paste may take a little effort to fully dissolve.
6. Glaze the Salmon: Brush the miso-maple glaze generously over the buttered salmon fillets, ensuring each fillet is well coated. Reserve about a tablespoon of the glaze for a final application after baking. This final brush adds extra shine and flavor.
7. Bake to Perfection: Bake the salmon in the preheated oven for 12-14 minutes. Baking time will vary slightly depending on the thickness of your fillets. The salmon is done when the flesh flakes easily with a fork and the glaze has caramelized to a deep amber sheen.
8. Final Glaze and Finish: Remove the salmon from the oven and brush the reserved glaze over the fillets. This final glaze intensifies the flavor and adds a beautiful glossy finish.
9. Garnish and Serve: Transfer the salmon fillets to a warm serving platter. Sprinkle generously with toasted sesame seeds for added texture and nutty flavor. Finish with a scattering of chopped fresh cilantro for a vibrant pop of color and freshness. A light dusting of lemon zest (optional) adds an extra layer of brightness. Serve immediately.

Understanding the Miso-Maple Flavor Combination

The magic of this recipe lies in the harmonious blend of miso and maple syrup. Miso, a fermented soybean paste, brings a savory, umami-rich depth that beautifully balances the sweetness of maple syrup. This isn’t just about sweet and savory; it’s about creating a complex flavor profile that tantalizes the taste buds. The garlic butter adds another layer of richness, while the lemon juice cuts through the sweetness, preventing it from becoming cloying. This combination is inspired by Japanese culinary principles, where balancing flavors is paramount.

Choosing the Right Miso Paste

White miso paste (shiro miso) is recommended for this recipe. It’s the mildest type of miso, offering a subtle sweetness and delicate flavor that won’t overpower the other ingredients. Red miso (aka miso) has a stronger, more pungent flavor and is best suited for heartier dishes. If you only have red miso, you can use it, but reduce the amount to about 1/2 tablespoon and consider adding a touch more maple syrup to balance the flavor.

Tips for Perfectly Flaky Salmon

Achieving perfectly flaky salmon is all about avoiding overcooking. Salmon continues to cook slightly even after it’s removed from the oven (carryover cooking). Therefore, it’s better to slightly undercook it and let it rest for a few minutes. The internal temperature of the salmon should reach 63°C (145°F). Using a meat thermometer is the most accurate way to ensure doneness. Also, avoid disturbing the salmon while it’s baking – let it cook undisturbed for the best results.

Serving Suggestions & Side Dishes

This Miso-Maple Glazed Salmon pairs wonderfully with a variety of side dishes. Consider serving it with:

• Steamed Rice: A classic pairing that soaks up the delicious glaze.
• Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts roasted with a touch of olive oil and salt complement the salmon beautifully.
• Sautéed Greens: Spinach or kale sautéed with garlic and a squeeze of lemon juice provides a healthy and flavorful side.
• Asian-Inspired Salad: A salad with a sesame-ginger dressing adds another layer of Asian flavors.

Frequently Asked Questions (FAQ)

Can I use a different type of salmon?

Yes, you can use other types of salmon, such as Coho or Sockeye. However, Atlantic salmon is generally preferred for its flavor and texture.

Can I make the glaze ahead of time?

Yes, the miso-maple glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use a gluten-free soy sauce (tamari).

Enjoy this delightful Miso-Maple Glazed Garlic Butter Baked Salmon! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later inspiration!

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• Author: Tessa Monroe
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Miso-Maple Glazed Garlic Butter Baked Salmon combines savory, sweet, and umami flavors for a restaurant-worthy dish. It’s surprisingly easy to make and perfect for a weeknight dinner or special occasion.

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Ingredients

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• 4 (150g) salmon fillets, skin-on
• 3 Tbsp (45ml) unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp (5g) black pepper, freshly ground
• 1 tsp (5g) sea salt
• 2 Tbsp (30ml) soy sauce, halal-certified
• 1 Tbsp (20g) white miso paste
• 1 Tbsp (20ml) pure maple syrup
• 1 tsp (5ml) lemon juice, freshly squeezed
• 1 Tbsp (15ml) olive oil
• 1 Tbsp (5g) toasted sesame seeds
• 2 Tbsp (8g) fresh cilantro, chopped
• ½ lemon zest (optional)

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Instructions

1. Prepare Oven & Salmon: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and place salmon skin-side down.
2. Make Garlic Butter: Combine softened butter, garlic, pepper, and salt. Spread evenly over salmon.
3. Whisk Glaze: Whisk together soy sauce, miso paste, maple syrup, lemon juice, and olive oil.
4. Glaze Salmon: Brush glaze over salmon, reserving some for later.
5. Bake Salmon: Bake for 12-14 minutes, until salmon flakes easily.
6. Final Glaze: Brush reserved glaze over salmon.
7. Garnish & Serve: Sprinkle with sesame seeds and cilantro. Serve immediately.

Notes

For best results, avoid overcooking the salmon. It will continue to cook slightly after being removed from the oven.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Baking
• Cuisine: Japanese-Inspired

Nutrition

• Serving Size: 1 fillet
• Calories: 350 kcal
• Sugar: 15 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 70 mg