I adapted this Miso Maple Salmon from a sea bass recipe created by Susur Lee, the celebrated Canadian chef based in Toronto. I loved his original version so much that I couldn’t resist trying it with salmon and it turned out beautifully. The rich, buttery texture of the salmon pairs perfectly with the sweet‑savory miso maple glaze, making this an easy, elegant dish inspired by one of my favorite chefs.
Tip : Teriyaki Sauce can be substituted for the Miso Maple Glaze if you cannot find Miso. Miso can be found in most Asian food stores. Plain white rice is also a wonderful substitute for pasta.
Ingredients
- 2 slices center cut skinless salmon filets
- 1 recipe Miso Maple Marinade
- 1 package green beans
- 1/2 tsp sesame oil
- kosher salt and freshly ground black pepper
- chili pepper or sweet red pepper and parsley for garnish
Instructions
- Gather all ingredients before starting the recipe.
- Prepare Miso Marinade
- Pour about 1/3 of the cooled Miso Maple Marinade into a resealable plastic bag. Season 2 slices center cut skinless salmon filets with kosher salt and freshly ground black pepper and add the salmon to the marinade. Refrigerate for at least two hours and up to overnight. Reserve remaining marinade.
- Preheat oven to 425℉
- Rinse 1 package green beans under running water, then add to nonstick aluminum lined sheet pan. Drizzle with 1/2 tsp sesame oil, season with kosher salt and freshly ground black pepper and toss to combine. Remove salmon from marinade and place the filets on a nonstick aluminum lined sheet pan.
- Transfer to a preheated oven and set timer for 20-25 minutes.. Check salmon and green beans after 15 minutes and baste salmon with remaining marinade. The salmon will be done when it flakes easily with a fork, and the beans are tender and slightly brown.
- Serve with sliced chili pepper or sweet red pepper and parsley for garnish.
