Maple-Miso Dijon Salmon
This is a sweet delicious preparation of salmon, whether done cedar plank on the grill (see cedar plank technique) or in the oven. I prefer to use steelhead (rainbow trout) over salmon which has a milder flavor. But, if you love salmon, I recommend Atlantic or King over Coho, which I find to be too dense so it tends to over cook and dry out easier. Fattier fish are more forgiving in terms of cooking time. (Read my breakdown of fish page).
Maple-Miso Dijon Salmon
A sweet, tangy, a little spicy fish dish with an Asian flair.
Equipment
- grill, cedar plank (optional)
Ingredients
- 4 6 0z salmon fillets - Atlantic, King or Steelhead
Marinade
- ¼ cup maple syrup
- 2 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 2 teaspoon soy sauce
- 1 clove garlic - grated
Instructions
- Whisk together the marinade ingredients and marinate the salmon in them for at least 30 minutes.
- Place the salmon on a baking dish and bake in a preheated 400°F oven until the salmon just starts to flake easily. It should be still brighter red in the center. Remember: It will continue to cook after you remove it from the heat, so it is better to under-cook just a bit.
Notes
Option: Feel free to broil, grill or pan frying instead of baking. If you go with one of these, wipe off as much of the marinade as possible before cooking (so that it does not burn) and serve topped with extra marinade, that I put in a small saucepan and reduce by ⅓.
Rob’s Little Secret: Marinate the salmon overnight or in the morning and have dinner ready in under 15 minutes.
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