Miso, Mustard, and Maple Baked Salmon Recipe

I’m often on the struggle bus when it comes to figuring out weeknight dinners—always last minute, short on time, and not wanting to create a full-blown mess in my kitchen. In one of those moments of desperation, I came up with a foolproof and deceptively simple recipe that my family now lovingly calls Triple M Salmon after the ingredients I use: white miso paste, Dijon mustard, maple syrup (the three M’s) and salmon. That’s it. A mixture of the three ingredients is sweet, salty, and umami-rich—a perfect topping for salmon.

This is a dinner my picky toddler asks for over and over. I’ve even gussied it up with fresh scallions and cilantro for a quick yet elegant grown-up dinner and it made having people over a breeze and so relaxing.

This meal is the holy grail because the ingredients are always in my pantry. The whole thing can be made and on our dinner table in 20 minutes and the cleanup is a breeze, which is an added bonus. 

How To Make My Triple M Salmon

For four servings, you’ll need:

• 1/4 cup white miso paste
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1 1/2 pounds skin-on whole salmon filet (See below for note about using filets.)

Place the rack in the middle of the oven and preheat it to 400°F. Line a large sheet pan with foil. Place salmon skin-side down on it.

In a medium bowl whisk the miso, Dijon mustard, and maple syrup until smooth. Use a spoon to spread the sauce over the flesh side of the salmon, making sure to coat the entire surface.

Bake for 10 minutes. Then, change the oven setting to broil and cook for an additional 2 to 5 minutes until the sauce is golden and starts to bubble. Keep a close eye on the salmon while it broils to avoid burning—don’t walk away! 

Let the salmon rest for 5 minutes before serving.

Tips For Making My Triple M Salmon

• Use this when you’re out of maple syrup: Instead of the maple syrup, I have used 1 packed cup of brown sugar. 
• Whole or portioned fish: I prefer buying salmon filets whole and with the skin on. You could use 4 to 6 portioned filets—or whatever size you can get. This recipe makes enough sauce for 1 1/2 pounds of fish. 
• Use other types of fish: I’ve even made this with other types of fish—snapper, cod, or steelhead trout and it’s always a hit and still just as easy to prepare. 
• Make a batch for later: This versatile sauce couldn’t be easier to whip up, and best of all you can make a large batch and store it in your fridge like I do to save time for the next dinner request. All three ingredients, when stored mixed in the refrigerator, are good for six to nine months.
• What I’d serve with the salmon: Served with steamed rice or noodles topped with sliced scallions or chopped fresh cilantro—this dinner will be sure to go into your weekly rotation as it is our household.