Miso-Mustard Salmon

By Ali Slagle

Published September 26, 2023

  • Four fillets of miso-mustard salmon are coated in sesame seeds and sit on charred cabbage pieces; one portion has been served on a white plate with a small bowl of extra sauce nearby.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(1,468)
Comments
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In this single-skillet recipe, miso and Dijon mustard create a one-two punch of salty and spicy to balance the sweetness of salmon and cabbage. Slather the mighty combination on the salmon fillets, sprinkle with sesame seeds for crunch, then roast on top of caramelized, crisp-tender cabbage. Serve with steamed rice or sweet potatoes if you like, then use the remaining sauce to drizzle over everything. The thinned miso mustard is also great to have around as a salad dressing for crisp lettuces, or a sauce for roasted vegetables or tofu. It will keep for up to 1 week in the refrigerator

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Ingredients

Yield:4 servings

  • ¼ cup white miso

  • 2 tablespoons Dijon mustard

  • 1 teaspoon Sriracha or sambal oelek (optional)

  • 4 (6-ounce) skin-on or skinless salmon fillets

  • Salt 

  • 2 tablespoons sesame seeds (any color)

  • 2 tablespoons neutral oil

  • 1 pound green cabbage, cored and cut into 1-inch pieces, leaves separated

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 94 milligrams cholesterol; 509 calories; 12 grams monosaturated fat; 10 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 5 grams fiber; 880 milligrams sodium; 39 grams protein; 5 grams sugar

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

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

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Ratings

4 out of 5
1,468 user ratings
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Comments

Jean-François de Montréal

I am a cook and made this dish, followed the recipe and I would recommend another recipe...

Lisa G

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!

Juliet

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!

Lefty

I've made this before, and plan to make it this week. I have shredded cabbage on hand and plan to use that. But should I put it in the oven with the salmon, or keep it separate, at least part of the roasting time? I'm concerned it may not hold up as well as chunks do.

Jen M

I followed previous commenters advice and did not salt the fish. It came out perfectly seasoned. I have used miso as a marinade for fish, beef, pork and chicken, and it seems to magically improve everything it touches. Toast the sesame ahead of time, especially if you have smaller salmon filets like I did. It’s not in the oven long enough to really brown the crust. This recipe is going in the regular rotation. It’s super quick, easy, and tasty.

Favorite meal, but be careful with miso

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.

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