Gluten-free baked salmon with miso and maple syrup glaze

Gluten-free baked salmon with a miso and maple syrup glaze: savoury oven-baked salmon with white miso paste, ginger, soy sauce, sesame and spring onion.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 36 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 2 salmon fillets (about 180g each)
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp sesame seeds
• 1 spring onion
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp gluten-free soy sauce (tamari)

Method

You’ll need: oven · baking dish · baking tray · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray or baking dish with baking paper.
2. Stir the white miso paste, maple syrup, soy sauce, sesame oil and grated ginger together in a small bowl until smooth.
3. Place the salmon fillets on the tray and spread the miso glaze evenly over the tops.
4. Bake the salmon at 200 °C for 10–12 min, until cooked but still slightly glassy in the centre. Finally, put it under the grill for 2–3 min so the top turns golden brown.
5. Toast the sesame seeds if you'd like more flavour, and slice the spring onion into thin rings.
6. Sprinkle the baked salmon with the sesame seeds and spring onion and serve straight away. Steamed rice or pak choi go well with it.

Good to know

This is what a dinner looks like that takes little effort but tastes of more. The salmon stays juicy, and the glaze turns savoury-sweet and lightly caramelised.

Swaps

Soy sauce → tamari (gluten-free, similarly savoury); maple syrup → date syrup (a few more minerals, stronger flavour); sesame oil → avocado oil (stable at high heat, mild); spring onion → chives (milder).

Allergens

Contains fish, soya and sesame; for children, use less miso and ginger to keep it mild. In pregnancy, serve it cooked through and use pasteurised miso and fresh salmon.

Dairy-free recipes