27 minutes
This recipe combines the rich flavors of miso and maple syrup with the freshness of lime, creating a deliciously glazed salmon. Paired with crisp-tender sugar snap peas, this dish is simple yet impressive.
Skin-On Salmon fillets
0 oz
to taste
to taste
tablespoons
White Or Red Miso
tablespoons
tablespoons
teaspoons
Fish Sauce, optional
teaspoons
Garlic Clove, grated
each
Sugar Snap Peas, trimmed
0 lb
tablespoons
pinches
Coarsely Chopped Fresh Cilantro
cups
1. Season the Salmon
Preheat your oven to 400ºF. As the oven warms up, lightly season the salmon fillets with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper. This simple seasoning sets the stage for the flavorful glaze.
2. Prepare the Marinade
In a small bowl, whisk together the maple syrup, miso, lime juice, soy sauce, fish sauce (if using), and grated garlic. This marinade blends sweet, salty, and tangy notes, ensuring the salmon is deeply infused with flavor. Once combined, massage the marinade onto the salmon fillets, allowing them to absorb the flavors while you begin preparing the peas.
3. Season and Roast the Peas
Place the sugar snap peas in a medium bowl. Drizzle them with olive oil and toss with a pinch of crushed red pepper flakes, a bit of salt, and black pepper to taste. Spread the seasoned peas onto a sheet pan, making room for the salmon. Roast the peas for about 5 minutes in the preheated oven. This short roasting time starts to bring out their natural sweetness.
4. Roast Salmon and Peas Together
After the initial roasting of the peas, add the marinated salmon fillets to the same sheet pan. Sprinkle the salmon with coarsely chopped fresh cilantro. Return the pan to the oven and roast for an additional 10-12 minutes. The salmon is ready when it appears cooked through and opaque, while the sugar snap peas achieve a crisp-tender texture. This method, using high heat, ensures a moist interior for the salmon and a beautifully glazed top.
Opt for fresh, high-quality salmon fillets from a reputable fishmonger. Wild-caught varieties like sockeye or king salmon have a richer flavor compared to farmed salmon. Look for fillets with bright, firm flesh and a clean scent.
Adjust the sweetness and saltiness of your miso glaze by carefully tasting and tweaking the amount of miso paste, mirin, and sugar to your preference. White miso (shiro miso) is milder and works well for those who prefer a subtler flavor, whereas red miso (aka miso) offers a deeper, more robust taste.
Allow the salmon to marinate in the miso glaze for a minimum of 30 minutes to maximize flavor absorption. For even deeper flavor, marinate for up to 2 hours in the fridge. Just ensure you don’t over-marinate, as the miso’s salt can cure the fish.
A squeeze of fresh lime or lemon before serving brightens the dish and cuts through the richness of the miso glaze, elevating its flavor profile.
Cooking salmon with the skin on enhances flavor and prevents the fish from drying out. It also makes it easier to flip or remove from the pan without breaking.
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