Maple-Miso Glazed Salmon

Maple-miso is November’s cosiest flavour pairing: sweet maple syrup softens salty, savoury miso into a glaze that caramelises beautifully on salmon. The fillets come out glossy, sticky and deeply flavoured, with crisp edges and a tender, flaky centre.

This is a genuine 25-minute dinner. The glaze is just four pantry ingredients whisked together, the salmon needs only a short marinade, and everything cooks in one pan while the rice steams. It tastes like something from a good Japanese restaurant.

I serve it with steamed rice and charred broccoli so the glaze has something to pool into. Leftovers are excellent cold in a lunchbox the next day.

Ingredients

• 4 salmon fillets (about 170 g / 6 oz each), skin on or off
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 3 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tbsp neutral oil, such as vegetable or sunflower

To serve

• 2 spring onions, thinly sliced
• 1 tsp toasted sesame seeds
• Steamed rice and charred broccoli

Instructions

1. Make the glaze: Whisk the miso paste, maple syrup, soy sauce, rice vinegar and grated ginger in a small bowl until completely smooth. Set aside 1 tablespoon of the glaze for brushing at the end.
2. Marinate the salmon: Pat the fillets dry, season with salt and pepper, and brush generously with the glaze. Leave for 10 minutes at room temperature while you heat the pan.
3. Sear the salmon: Heat the oil in a large non-stick or cast-iron pan over medium-high heat. Place the fillets skin-side down (or presentation-side down if skinless) and cook for 3–4 minutes without moving them, until the underside is caramelised and the edges look opaque.
4. Glaze and finish: Flip the fillets, brush with the reserved glaze, and cook for 2–3 more minutes until the salmon flakes easily and the glaze is bubbling and sticky. Watch it closely: the maple can burn quickly at this stage.
5. Rest and serve: Rest the salmon for 2 minutes, then serve over steamed rice with charred broccoli. Spoon any glaze left in the pan over the top and scatter with spring onions and sesame seeds.

Tips for the best result

• White miso is milder and sweeter than red miso, which suits this glaze best; if you only have red miso, use 2 tablespoons and add an extra teaspoon of maple syrup.
• Do not marinate longer than 30 minutes: the salt in the miso will start to firm the fish.
• If the glaze darkens too fast, turn the heat down and add a tablespoon of water to the pan.

Storing and reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered pan over low heat, or eat cold flaked over rice or salad. Do not freeze cooked glazed salmon: the texture suffers.

Frequently asked questions

Can I use another fish instead of salmon?

Yes. Cod, sea bass or trout all work well with the same glaze; reduce the cooking time by a minute or two for thinner fillets.

Is maple-miso glaze very sweet?

No. The maple rounds out the salty miso rather than dominating it. If you prefer it less sweet, use 1½ tablespoons of maple syrup.

Can I cook this in the oven or air fryer?

Yes. Bake at 200°C (400°F) for 10–12 minutes, brushing with extra glaze halfway through, or air-fry at 190°C (375°F) for 8–10 minutes.

What should I serve with maple-miso salmon?

Steamed rice and charred broccoli are the classic pairing. It is also lovely with roasted sweet potato, edamame or a simple cucumber salad.