Roasted Salmon with Pumpkin–Miso Maple Glaze
This elegant and easy-to-make dish features salmon fillets roasted to perfection under a richly flavored, sweet-and-savory pumpkin-miso maple glaze. The umami from the miso and warmth of ginger and garlic create a complex, addictive crust that caramelizes beautifully.
Ingredients
- 4 tablespoons pumpkin purée
- 3 tablespoons white (shiro) miso
- 2 tablespoons maple syrup
- 2 teaspoons soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons rice vinegar
- 2 teaspoons ginger grated
- 4 cloves garlic minced
- 1 pound salmon skin-on (about 1 to 1 1/4 lb total)
- lemon wedges for serving
- fresh sage leaves crisped (optional)
Instructions
- Heat oven to 425°F. Line a sheet pan with foil and lightly oil.
- Whisk the pumpkin purée, white miso, maple syrup, soy sauce, Dijon, rice vinegar, and grated garlic and ginger until smooth.
- Pat salmon dry and place skin-side down on the pan. Brush a generous coat of pumpkin mixture over the tops.
- Roast until salmon is just opaque and medium in the center, 10-15 minutes depending on thickness.
- For a glossy finish, switch to broil and cook 30-60 seconds to lightly set/caramelize the glaze.
- Finish with a squeeze of lemon and a few crisp sage leaves; serve immediately.
- Optional: To crisp sage, shallow-fry leaves in a little hot butter or oil 30-60 seconds until frizzled; drain on paper towel and salt lightly.
Notes
This dish pairs nicely with Harvest Pumpkin Wild Rice & Roasted Vegetables.