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Maple miso glazed salmon fillet with pomegranate almond salsa, with lemon wedges on the side.

Maple and Miso Glazed Salmon


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’. 


Units Scale

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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.
  6. 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.


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


  • Serving Size: 100g

Keywords: salmon fillet, miso salmon, maple salmon, side of salmon