Miso-Mustard Salmon
Published Sept. 27, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup white miso
- 2tablespoons Dijon mustard
- 1teaspoon Sriracha or sambal oelek (optional)
- 4(6-ounce) skin-on or skinless salmon fillets
- Salt
- 2tablespoons sesame seeds (any color)
- 2tablespoons neutral oil
- 1pound green cabbage, cored and cut into 1-inch pieces, leaves separated
Nutritional analysis per serving (4 servings)
509 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 39 grams protein; 880 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.
- Step 2
Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.
- Step 3
Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
- Step 4
Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.
Private Notes
Comments
I am a cook and made this dish, followed the recipe and I would recommend another recipe...
The notes below were helpful, but frankly shocking how few people liked this. Miso and mustard are salty, so obviously unless you love salt ( and my family do not) you have to cut it with other things. I used maple syrup, apricot jam, rice vinegar and sriracha. It came out fantastic. The cabbage is brilliant. I sliced an onion underneath it. Fast and easy and really good. Don’t stop giving us salmon recipes. For those of us who love it and eat it once a week, new recipes are great!
No need to salt the fish as the miso adds enough salt. I doubled the cabbage using green and red as that is what I had. Added fresh fennel to the mixture. I added about a 1/4 cup of maple syrup and the juice of 1/2 a lemon to the sauce to brighten it up and tame the salt. Broiling at the end of the cook time added a beautiful color to the top of the salmon. Served with little leaf lettuce salad and lemon, maple sautéed Brussel sprouts. Five out of five stars.
I agree with the comments about not adding any extra salt (sadly, only after making this according to the recipe - when will I learn?). Otherwise, I really liked the flavors - I would add more Sriracha next time as I would like more heat. I also like the idea of a quick broil at the end to add color as this did look pretty bland.
I’m shocked this recipe only has four stars. I can’t even count how many times I’ve made this. It’s a comfort meal for me and comes together so effortlessly. It’s great in a pinch on a weeknight or I’ve even served it for a big family meal (it was a hit). So make it, even the cabbage is delicious.
Very good. A few things: 1. VERY thin coating of the miso mixture on the salmon, skinned (skin will not crisp in this preparation so better to get it off before cooking) 2. Broil salmon at end 2. Sauce should be thinned with lime juice, maple syrup and water 3. Make lots of cabbage, more than suggested: it is good. A nice change of pace; a different flavor profile than many salmon recipes on this site.