Miso-Mustard Salmon
Published Sept. 26, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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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!
It's just me at home now, so I downsized this recipe (NYTimes please give us more "cooking for one" ideas). After reading other notes, I did not add salt to any of it, and it was salty enough. In fact next time (and there will be a next time) I would reverse the proportions of the miso/mustard mix to reduce the saltiness. And here's my time-saving trick: Instead of chopping a cabbage, I used half a bag of classic Cole slaw mix (i.e. ready shredded cabbage and carrots) and it worked PERFECTLY!
I have a white miso with 320mg of sodium. I don’t add salt and this is perfect for us. We are not salt lovers. One time I could not find THAT miso and got another and it was WAY too salty. We have salmon weekly and this one is cooked at least every other time. I love it, wife loves it, and 5YO daughter loves it… but obviously not ALL the time.
Adapted this to a sheet pan and it was a perfect no fuss meal with a lot of flavor. Gave the cabbage a 10 minute head start in the oven, seasoning with salt very sparingly. Stirred the cabbage up and added a single 12 oz piece of salmon to the center of the pan and cooked an additional 15 min until the salmon was to our liking. We reduced the oven to 400 about halfway through so the cabbage didn't burn. To the miso-dijon drizzle at the end, I added a couple dashes of toasted sesame oil, which rounded out the flavor very nicely.
I enjoyed the cabbage, but found the miso mustard sauce for the salmon too salty