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Miso Glazed Sheet-Pan Salmon
Notes of tangy miso, creamy mustard, and crunchy furikake make this easy salmon recipe an all-time favorite. It only takes minutes to make, but the flavor makes an impression that lasts long after dinner is over.
Active Time: 10 Min.
Total Time: 20 Min.
Servings: 4
Ingredients
- 2 Tbsp sesame oil, divided
- ½ tsp freshly ground black pepper
- 4 baby bok choy, halved lengthwise
- 4 (6 oz) salmon fillets
- 2 Tbsp Plochman’s Champagne Mustard
- 2 Tbsp white miso
- 1 Tbsp tamari
- 1 tsp honey
- ¼ cup furikake
- Cooked sushi rice, for serving
Directions
- Preheat oven 400ºF.
- In a medium bowl, combine 1 Tbsp sesame oil, pepper, and bok choy; toss until well coated.
- Place salmon fillets in the center of a sheet pan, then scatter the bok choy around it.
- In a small bowl, whisk together the champagne mustard, miso, tamari, remaining 1 Tbsp of sesame oil, and honey until smooth.
- Brush the miso-mustard sauce evenly on all the salmon fillets, then sprinkle the furikake on top.
- Bake for 10 minutes or until the salmon is just cooked through and an inserted thermometer reads a minimum of 125°F.
- To serve, divide the salmon and bok choy among bowls of sushi rice and enjoy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe source: Ingredient
