Miso-Mustard Salmon
Published Sept. 27, 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!
A few things: if you don’t use the sesame seeds, you won’t have a crust, just a paste over the salmon; the salmon cooks quicker than the cabbage…take the salmon out, mix some of the miso sauce in with the cabbage, and put it under the broiler to get some real char. All, in all pretty good though!
OMG! The saltiest thing I have ever made! Terribly sad that I ruined 2 beautiful pieces of salmon. Disappointing.
I enjoyed this exceedingly simple recipe very much. I almost never cook cabbage, and am now inspired to do so more often. I browned it in the pan and drizzled some reserved marinade before putting in the oven, and it came out candied and soft. I added red chili flakes to the cabbage, mirin to the reserved miso-mustard mixture (in lieu of or in addition to water), and squeezed lemon all over before serving. Gave it a bit more oomph. This was perfect for a cold night.