A deeply flavorful marinade of maple, miso, and grainy Dijon doubles as a thick, sweet umami glaze for this simple roasted salmon. With minimal hands-on time and only 6 minutes to cook, it’s the perfect easy main to pair with your favorite sides any night of the week.
The Salmon
1) Marinate. 2) Oven roast. 3) Simmer down excess marinade for a glaze.
This is the easiest formula to turn weeknight salmon into an elevated, saucy, delicious crowd-pleaser using a few staple ingredients. The sky is the limit for marinade flavors, as you can probably tell from my recipe archives. Here, miso adds the perfect level of salty, sweet, funky umami richness to the much-loved maple Dijon combo. If I haven’t convinced you to get some miso for your everyday home cooking yet, this one is for you. 
The Sides
The salmon is almost completely hands-off with a cook time of only 5-6 minutes, so you can simultaneously whip up a few of your favorite sides. I recommend:
- Crispy roasted baby potatoes (pictured), for 2 servings: Chop 300g baby golden potatoes into small cubes. Place the cubes in a steamer basket over simmering water in a covered saucepan; steam 10-12 minutes. Remove from heat. Transfer potatoes to a mixing bowl. Add 1 tsp grainy Dijon, 2 tsp olive oil, and a generous sprinkle flavored salt or seasoning blend (such as black garlic sea salt, smoked sea salt, or a blend with smoked salt, garlic, paprika, herbs, and pepper) plus black pepper, to taste. Toss until evenly coated. Place the potatoes cut-side-down on a baking sheet lined with foil. Roast at 425º for about 20-25 minutes, or until browned and crispy. Gently toss the potatoes on the baking sheet, then sprinkle with freshly shredded semi-soft cheese (such as smoked or flavored gouda, fontina, etc.) or finely shredded aged hard cheese (such as parm, aged gruyere, aged truffle cheese, etc.). (Pictured is truffle gouda.) Return to the warm oven for 1-2 minutes just to melt the cheese.
- Crispy garlic truffle cheese smashed potatoes
- Roasted veggies: Asparagus, broccolini, and French green beans with leeks are some of my favorites in spring. Slice the veggies; toss with olive oil, sea salt (or flavored sea salt like black garlic), and black pepper; spread out on a baking sheet lined with foil. Roast at 425º for 15 minutes (for asparagus) to 20-25 minutes (for green beans). Finish with a drizzle of white balsamic or squeeze of lemon juice and sprinkle of fresh parsley.
- Crispy roasted Brussels sprouts
- Warm and toasty bread: Store-bought garlic naan, lightly toasted in the toaster oven, is always a winner for me.
Maple Miso Dijon Roasted Salmon
A deeply flavorful, sweet and umami-rich marinade of maple, miso, and Dijon doubles as a rich glaze for this simple roasted salmon.
Ingredients
- 8 oz king salmon, arctic char, or steelhead trout (skin off or on)
- 1.5 tsp white miso paste
- 1.5 tsp grainy Dijon
- 2 tsp pure maple syrup
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- freshly ground black pepper, to taste
Instructions
- Combine the miso, Dijon, maple syrup, soy sauce, rice wine vinegar, and black pepper in a baggy or sealable container; mix until evenly combined. (If using a baggy, you can just close the baggy and use your fingers to mash everything together until evenly mixed.) Add the salmon, turn to coat all sides (except the skin side, if still on), and seal. Refrigerate 2-3 hours.
- Preheat the oven to 425ºF. Remove the salmon from the marinade and place on a foil-lined baking sheet (skin side down if skin is still on). Reserve excess marinade.
- Transfer salmon to the preheated oven and roast for 5-8 minutes (depending on thickness). When done, it should easily flake with a fork, and the center should be opaque, pink, and moist. (Don't overcook the salmon! It will continue to cook somewhat after removing it from the oven.) Let it rest about 5 minutes.
- Meanwhile, pour all excess marinade into a small saucepan and bring to a very light simmer. Cook over low heat while stirring for about 3-5 minutes, until thickened. It should be the consistency of a very thick glaze or paste.
- Spread the glaze over the finished salmon. If skin is still on, use a spatula to slide the salmon off of the skin. Serve it up with your favorite sides and enjoy!
