Maple dijon, a variation of honey dijon, is such a nice, easy and amazingly tasty flavour combo that goes great on so many things including meats like chicken and fish and vegetables like green beans, asparagus and even brussels sprouts, but my favourite way to enjoy it is on silky smooth salmon. Although the basic maple and dijon combo is great I often like to change things up with additions like grainy mustard or other flavours and one truly standout version is this one with a Japanese theme including miso. Miso is a fermented soybean paste that is packed with flavour and umami and it is typically used in soups but it also goes great in sauces and marinades like this one.
This maple-miso dijon salmon is literally as easy to make as mix the marinade, marinate and cook! All said and done it only takes about 15 minutes of effort! If you place the salmon in the marinade the night before or in the morning you can have the main course of your dinner ready in under 15 minutes! In addition to being super quick and easy to make it is amazingly tasty and pretty healthy to boot! The maple, miso and dijon flavours go magically well with the buttery, flaky salmon that just melts into your mouth!
I served the maple-miso dijon salmon on a bed of roasted beets and sauteed beet greens making for one really tasty and healthy light meal. The maple-miso dijon marinade also makes for a great salad dressing and I drizzled some extra over the beets and greens.
This maple-miso dijon marinade would also go well on many other fish like butterfish, halibut, etc.
Maple-Miso Dijon Salmon
A super quick, easy, tasty, and healthy salmon in a maple-miso dijon glaze.
ingredients
- 4 (6 ounce) salmon fillets
- 1/4 cup maple syrup
- 2 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, grated
directions
- Place the salmon in a baking dish, brush with the mixture of the maple syrup, mustards, miso, vinegar, soy sauce and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.
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Wow, that salmon looks so good and so easy! I love the mix, marinate and cook! Plus, the maple totally ties this meal into fall!
Scrumptious flavors! That is a great way of preparing salmon.
Cheers,
Rosa
My kinda meal ~ especially over a fresh salad!
Maple and miso-great combo!
In love with this flavor profile. Can't wait to try!
This is so, so beautiful Kevin. I love the use of miso.
Love this post. Beautiful and very well done. Could go for some of this salmon now.
Never would have thought to put miso and maple together! Can't wait to try!
Lauren @ Climbing Grier Mountain: They are fantastic together!
I saw the title and before I even saw the picture and knew I would love this.
GREAT idea!! This is stunning
Love the maple/miso combo! Great food shots!
Wow, that looks so good! I have some miso paste, now I know what I'm going to use it on!
Kev, this looks so simple and so amazing!
Will be making it soon!
Thanks, Stacey
Wow. Just wow. And I definitely need to do more cooking with miso!
I'm always looking for good salmon recipes, and this looks so simple and easy. I wouldn't have thought to put these flavors together, but I will definitely try it!
I'm new to cooking with miso….could I sub red miso?
Anonymous: Red miso would also work, though the flavour would be slightly different.
Yum! Great flavors, Kevin.
Kevin, what is it sitting on? Beets? Some sort of green?
I love the double dose of mustard in this!
Oh so great idea, salmon is one of my favorite dishes!
thanks
Love this miso addition to these classic flavors!! Miso adds some extra tastiness to whatever it touches.
Anonymous: The salmon is on a bed of roasted beets and sauteed beet greens.
I would never think of that flavor profile, but it sounds delicious!
You are reading my mind, Kevin! I have about 15 lbs of salmon in my freezer and Alex keeps fishing more… This is so easy, tasty and clean!
This looks amazing – straight out of a restaurant. My husband loves salmon and I'm always bookmarking new recipes to try. Love this one!
I have three huge Alaskan salmon fillets in my freezer that need to be eaten – this looks perfect! I might have to unthaw one or two for a big football game weekend and glaze them with this Miso!
Any instructions for how to roast the beets and sauté the beet greens? Thanks so much for sharing! Very excited to taste!!
Anne Bryant: Wrap the beets in foil, bake at 375F oven until soft, about an hour, let cool, peel and slice. Heat 1 teaspoon oil in pan over medium heat, add 1 clove chopped garlic and a pinch of chili pepper flakes and sliced greens and saute until wilted.
Enjoy!
Thank you for posting this recipe. My mother used to make fish in miso sauce so I was glad to be able to actually have a recipe for it.
Trying this now using red miso (miso d'orge). Will let you know results 🙂
Thanks for sharing Kevin!
Kevin, I made this last evening for my brother and his wife and we all thought it was to die for! Delicious! My brother asked what the greens were because he liked them so well (I used the beet greens and some mache) and all I used was a bit of EVOO and Himalayan sea salt when I did the sauté. Delicious salmon dinner – try this recipe everyone!
Made this for the first time tonight and we were both licking the plate at the end – thanks so much – it's going to the top of the list!
We made our on a bed of: salad greens, cherry tomatoes, lightly steamed asparagus and dry-fried haloumi cheese. YUM!!
We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!
http://www.theshoppingmama.com/2015/01/40-skinny-recipes-to-start-your-year-healthy-including-desserts/
Catherine @ The Shopping Mama
This recipe is fantastic! It's easy and looks like you spent more time that you did on it. I made this for my mom for Mother's Day- served with a side of coconut rice and steamed baby bok choy. She loved it, as did I. Thanks.
If you cook in a pan how long should I get?
Made this tonight and loved it!
This was super easy, with a surprisingly light flavor. I set it up to marinate in the morning before church, and after we came back it was simple matter to pop it into the oven for a tasty quick lunch. We served it over a bed of spring greens, dressed with pears, camembert cheese and chopped walnuts we had lying around. We made 50% more sauce, to double as a dressing for the salad. We also had a small bowl of rice with seaweed/bonito flakes on the side The flavors combined really well.