This Miso Maple Roasted Salmon is my go-to seafood dish for fall - it's simple enough for a weeknight dinner but perfect to put on the menu for a fancier dinner party!
Calling all fish dislikers! If you're not a fan of fish, you may change your mind once you've tasted this Miso Maple Roasted Salmon. At least, that's what I've been told! I've been making this dish for Ryan and me for several years now but recently had the chance to serve it to 30 ladies as part of a fall retreat. I was so happy to hear many people in the group that typically didn't like fish really enjoyed this salmon recipe. Multiple ladies wanted to have the recipe and said they thought their families would enjoy it too, so I figured it needed to make an appearance on Sweet Cayenne. I love it when readers, friends, family, and people I get the privilege to cook for to inspire the content I publish on the blog. That's what makes it a community!
How to Make Miso Maple Roasted Salmon
You're really not going to believe how easy this recipe is. Similar to the Korean Beef and Roasted Cauliflower Tacos I posted a few weeks ago, all you do is stir together with a few ingredients for a sauce that doubles as a meat marinade and tasty topping for veggies you serve on the side. I love a good multi-purpose recipe, and I'm sure a lot of you do as well!
The nice thing about miso is that you don't have to worry about using it up quickly before it goes bad - miso keeps for well over a year! And once you taste this sauce, you'll likely want to be putting it on everything.
Are you ready to get make this Miso Maple Roasted Salmon? Good! I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Miso Maple Roasted Salmon
- 3 tablespoons white miso
- 1 ½ tablespoons seasoned rice vinegar
- 3 tablespoons maple syrup
- 1 teaspoon sesame oil
- ¾ teaspoon minced ginger
- 1 tablespoon reduced sodium soy sauce
- 4 (4-5 ounce) salmon fillets, or one 1-½ pound piece of salmon
- 1 tablespoon toasted sesame seeds
- Salt and pepper, to taste
- 6 cups of butternut squash (or assorted root vegetables, diced into ½ inch pieces)
- Cooking spray
- Side suggestions: steamed brown rice, quinoa, or farro
- Garnish: a sprinkling of dried cranberries
- In a small bowl, whisk together the miso, rice vinegar, maple syrup, sesame oil, ginger, and soy sauce.
- Place the salmon pieces in a baking dish. Spoon ¼ cup of the miso sauce onto the salmon, cover, and refrigerate for 1 hour. Reserve the remainder of the miso sauce.
- While the fish marinates, place the bottom rack of your oven in the lower third and the top rack in the upper third, then preheat the oven to 425℉.
- Line a baking sheet with parchment paper. Place the prepared butternut squash on the baking sheet. Spoon the remaining marinade on top and toss to combine. Roast for 25 minutes on the bottom rack of the oven, stirring halfway through cooking time.
- Once the marinating time is up, line a second baking sheet with parchment paper. Pat the salmon pieces on the prepared baking sheet. Sprinkle sesame seeds on top. Place the baking sheet on the top rack in the upper third of the oven, with the squash continuing to cook on the lower rack, then increase the heat to broil on 550℉. Broil for 5 minutes, then reduce the heat back to 425℉.
- Cook the salmon and squash for an additional 6 minutes for medium-rare salmon (about 130℉ internal temperature), or an additional 8 minutes for medium-well doneness (about 140℉).
- Remove the fish and veggies from heat and serve warm, adding additional salt and pepper to taste.
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