This maple-miso glazed salmon is an elegant, flavour-packed centrepiece that works beautifully for weeknights and special occasions. It’s quick to make, easy to prep ahead and looks stunning topped with a bright pomegranate and almond salsa.
Simple but impressive, this dish comes together fast and brings plenty of contrast: sweet maple, savoury miso and crunchy, fresh salsa. One of the best things about it is that the salmon is delicious served hot, warm or at room temperature, so it’s ideal to make ahead when you’re entertaining. It’s also great for meal prep — leftover salmon works well over rice, in flatbreads or tacos, or flaked through pasta with a little cream cheese or ricotta.
I like to use a large salmon fillet (half a side) for an impressive presentation, but individual fillets or a whole side will also work. A silky tahini sauce finishes the dish and the pomegranate salsa adds colour and brightness.
Ingredients
Most ingredients are pantry staples, with a few fresh items to finish the dish.
- Salmon. One large fillet (about half a side) or individual fillets. You can also use a whole side.
- Maple syrup. Swap honey or agave if you prefer.
- Miso paste. Adds savoury depth and balances the sweetness.
- Pomegranate seeds. For the salsa — if unavailable, chopped red grapes or dried cranberries are good substitutes.
How to make it
Mix maple syrup, miso paste, rice vinegar, crushed garlic and a little soy sauce into a smooth glaze. Line a baking tray with foil and baking paper, place the salmon on the paper and spoon the glaze evenly over the fish. Loosely cover with another layer of baking paper and foil and bake for 12 minutes.
After the initial bake, remove the top layer of foil and baking paper. Turn the grill (broiler) to its highest setting and place the tray under it for about 10 minutes, until the edges char and caramelise — watch closely if your grill is powerful. Transfer the salmon to a serving plate, spoon over any remaining glaze and top with the pomegranate salsa.
Got a question?
Yes — honey or agave are good alternatives.
Absolutely. The salmon is delicious hot, warm or at room temperature, so you can cook it ahead and refrigerate it covered. The pomegranate salsa can be made the day before, and the tahini sauce will keep in the fridge for up to five days.
Yes. You can also use a whole side of salmon — if you do, double the glaze and salsa quantities and add about 5 minutes to the first baking time.
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If you make this recipe, I’d love to hear how it went — feel free to leave a comment.
Maple and Miso Glazed Salmon
- Author: Kate Alexandra
- Total Time: 27 minutes
- Yield: 6 servings
Description
This maple-miso glazed salmon is fast, easy to prepare ahead and finishes with a vibrant pomegranate almond salsa and creamy tahini sauce.
Ingredients
For the salmon
- 1 large salmon fillet (about 500g / 17oz)
- 2 tablespoons maple syrup (or honey/agave)
- 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 seeds (or chopped red grapes / dried cranberries)
- 1/2 cup toasted flaked almonds
- 1/2 cup flat-leaf parsley, chopped
- 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 (more as needed to loosen)
Instructions
- Make the glaze: Preheat the oven to 180°C (fan) / 260°F (fan). In a small bowl, combine 2 tablespoons maple syrup, 1 tablespoon miso paste, 1 tablespoon rice vinegar, 2 teaspoons soy sauce and 2 crushed garlic cloves. Whisk or mash until smooth.
- Bake the salmon: Line a small oven tray with foil and baking paper. Pat the salmon dry and place it on the paper. Spoon the glaze over the top and sides. Loosely cover with another piece of baking paper and foil and bake for 12 minutes.
- Grill for colour: Remove the top layer of foil and paper. Turn the grill (broiler) to high and place the tray under it (middle shelf) for about 10 minutes, until the edges are caramelised and slightly charred. Keep an eye on it to avoid burning.
- Make the pomegranate salsa: Toss pomegranate seeds, chopped parsley, toasted almonds and 1 tablespoon olive oil in a small bowl.
- Make the tahini sauce: In a bowl, mix 1/3 cup tahini, 2 crushed garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 cup water. Stir until smooth — it should be the consistency of double cream. Add a little more water if needed.
- Serve: Transfer the salmon to a serving plate, spoon over any remaining glaze, top with half the salsa and drizzle with a few tablespoons of tahini sauce. Add more salsa on top and serve with lemon wedges.
Notes
Prep ahead: The salmon is excellent at room temperature, so you can cook it a day ahead. Store covered in the fridge, make the salsa ahead, and keep the tahini sauce refrigerated for up to five days.
Ingredient tips: Use individual fillets or a whole side if preferred — for a whole side, double the glaze and salsa and add about 5 minutes to the first bake. Substitute pomegranate seeds with chopped red grapes or dried cranberries if needed.
Storage: Baked salmon will keep in the fridge for up to five days, making this recipe great for meal prep.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: seafood
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 100g