This gorgeous maple miso glazed salmon makes a wonderful centrepiece perfect for weeknights and special occasions. It’s fast, easy, great to prep ahead and looks so beautiful topped with a quick and colourful pomegranate salsa.
This has to be the easiest, most impressive centrepiece around. It’s so quick, so full of flavour and just looks so lovely on the table.
The most wonderful thing about it is that the salmon is great served at room temperature – meaning it’s TOTALLY fine to make ahead of time. None of the stress of trying to juggle oven space when you’re entertaining which is always a win! While this recipe is great for entertaining, it’s equally wonderful for busy weeknights because it’s so quick and easy. Make a big batch and enjoy in different ways throughout the week (served over rice, in flatbreads, tacos or tossed through pasta with some cream cheese or ricotta).
I love using a larger salmon fillet here (I’m using half a side), but you can definitely use smaller individual fillets (they’re easier to find). To finish things off, tahini brings creamy richness and the pomegranate salsa brings a lovely freshness.
Ingredients
Most of these ingredients are actually cupboard staples – with a few speciality ones thrown in.
- Salmon. I’m using a half-salmon side in this recipe, but you can make it using individual salmon fillets too. You could also use a whole side of salmon.
- Maple syrup. Use honey or agave syrup if you can’t find maple.
- Miso paste. This fermented soybean paste is a flavour powerhouse and brings a wonderful savoury element to the salmon that works so well with the sweet maple syrup.
- Pomegranate seeds. I’m topping the salmon with a colourful pomegranate salsa, but if you can’t find pomegranate seeds (they can be tricky to get hold of), use chopped red grapes or dried cranberries.
How to make it
Combine maple syrup, miso paste, rice vinegar, garlic and a little soy sauce in a small bowl. Line an oven tray with aluminium foil, then place baking paper on top. Place the salmon fillet onto the baking paper, then pour the glaze all over. Spoon it all over the salmon, then fold the baking paper over the top of the salmon and place another piece of aluminium foil on top. Bake for 12 minutes.
Remove the foil, then turn the grill (broiler) to its highest setting and grill the salmon for another 10 minutes, until the edges are looking lovely and charred. Carefully transfer the salmon to a serving plate, spooning all the lovely glaze all over the top. Finish with pomegranate salsa.
Got a question?
You could use honey or agave syrup in its place.
The great thing about this recipe is that the salmon is as great cold, or at room temperature, as it is hot from the oven. That means you can make the whole recipe in advance and just top it with the pomegranate salsa and tahini sauce when you’re ready to serve. You can cook the salmon the day before you want to serve it – just let it cool then cover it tightly with aluminium foil and store it in the fridge. You can also make the pomegranate salsa the day before, and the tahini sauce will keep well for 5 days in the fridge.
Yes! You can also make this recipe using a whole side of salmon. In that case, double the glaze and the salsa, and add 5 minutes to the first cooking time.
Like this recipe? Here are more you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
Print
Maple and Miso Glazed Salmon
- Total Time: 27 minutes
- Yield: 6 servings 1x
Description
This gorgeous maple miso glazed salmon makes a wonderful centrepiece perfect for weeknights and special occasions. It’s fast, easy, great to prep ahead and looks so beautiful topped with a quick and colourful pomegranate salsa.
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
Ingredients
For the salmon –
- 1 large salmon fillet (500g/17oz)
- 2 tablespoons maple syrup
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 garlic cloves, crushed
- 1 lemon, to serve
For the pomegranate salsa –
- 1/2 cup pomegranate sees
- 1/2 cup flaked almonds, toasted
- 1/2 cup flat-leaf parsley
- 1 tablespoon olive oil
For the tahini sauce –
- 1/3 cup tahini paste
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
- Make the maple miso glaze. Heat your oven to 180C/260F fan. Add the 2 tablespoons of maple syrup, 1 tablespoon miso paste, 1 tablespoon rice vinegar, 2 teaspoons soy sauce and 2 crushed garlic cloves to a small bowl. Use a fork or a small whisk to mix it together into a smooth sauce. You’ll have to mash the miso paste a little bit so it smooths out into the sauce.
- Bake the salmon. Line a small oven tray (or oven dish) with aluminium foil, then a piece of baking paper. Pat dry your salmon with a paper towel, then place it in the tray. Pour the glaze all over the salmon, spooning it all over the top and sides. Loosely cover the salmon with another piece of baking paper, then with a piece of aluminium foil. It doesn’t have to be tightly sealed, just covered. Bake for 12 minutes.
- Grill the salmon. After 12 minutes, remove the salmon from the oven. Take top layer of aluminium foil and baking paper off the salmon – it should be looking paler and pink. Turn your grill (broiler) to its highest setting, and pop the tray under it (don’t put it too close – the middle of the oven is fine). Grill the salmon for 10 minutes – this is to get some lovely charring around the edges. Watch the salmon if you know your grill is particularly powerful.
- Make the pomegranate salsa. Add the pomegranate seeds, chopped flat-leaf parsley, toasted flaked almonds and 1 tablespoon of olive oil in a small bowl. Mix well to combine.
- Make the tahini sauce. Add the 1/3 cup of tahini, 2 crushed garlic cloves, 1 tablespoon of lemon juice, 1/2 teaspoon of salt and 1/4 cup of water into a small bowl and use a fork to mix it into a smooth sauce. You’re looking for it to have the consistency of double cream. Add a little more water if you like – it will also thicken as it sits.
- Garnish and serve. Remove the salmon from under the grill. Carefully transfer the fillet to a serving plate, drizzling over any remaining glaze from the tray. Spoon half the pomegranate salsa on top of the salmon, then drizzle over a couple of tablespoons of the tahini sauce. Spoon a little more pomegranate salsa on top, then serve with lemon wedges on the side.
Notes
PREP AHEAD: You can serve the salmon straight from the oven, or at room temperature, which makes it great to prepare ahead of time. Make the pomegranate salsa the day before you want to serve the salmon, and the tahini sauce will last well for 5 days in the fridge.
INGREDIENT NOTES: I’m using one large piece of salmon here, but you could use individual fillets or a whole side of salmon. If you’re using a whole side, double the ingredients for the glaze and the salsa, and add 5 minutes to the first cooking time. Swap the pomegranate seeds for chopped red grapes or even dried cranberries if you can’t find them.
STORAGE INSTRUCTIONS: The baked salmon will keep well for 5 days in the fridge, making it great for meal prepping!
- Prep Time: 5
- Cook Time: 22
- Category: seafood
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 100g
Keywords: salmon fillet, miso salmon, maple salmon, side of salmon
0 Comments