Orange-Miso Glazed Salmon with Sesame Snap Peas

Orange-Miso Glazed Salmon with Sesame Snap Peas
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Succulent salmon fillets are glazed with a bold mix of white miso, fresh orange juice, ginger, and a hint of maple syrup, then broiled or baked until caramelized and tender. On the side, crisp-tender snap peas are tossed in toasted sesame oil and garlic for a clean, nutty contrast. The result: a balanced dish that’s light, flavorful, and fast.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Salmon
 2 salmon fillets (5–6 oz each, skin-on or skinless)
 Salt & pepper, to taste
 1 tbsp neutral oil (like grapeseed or canola)
For the Orange-Miso Glaze
 2 tbsp white miso paste
 2 tbsp fresh orange juice (from about ½ orange)
 1 tsp orange zest
 1 tsp grated fresh ginger
 1 tsp maple syrup or honey
 ½ tsp soy sauce (use tamari for gluten-free)
 Optional: a dash of chili flakes for heat
For the Sesame Snap Peas
 6 oz sugar snap peas, trimmed
 1 tsp toasted sesame oil
 1 tsp neutral oil
 1 clove small garlic, thinly sliced
 Salt, to taste
 1 tsp toasted sesame seeds (white or black)
Preheat & Prep
1

  1. Preheat oven to 400°F (200°C) or set broiler to high.

  2. Line a small baking tray with foil or parchment and lightly oil it.

Make the Glaze
2

  1. In a small bowl, whisk together:

    • Miso paste, orange juice, orange zest,

    • ginger, maple syrup, and soy sauce.

  2. Taste and adjust for balance—add more orange for brightness or maple for sweetness.

Season & Roast Salmon
3

  1. Lightly season salmon with salt and pepper.

  2. Place fillets skin-side down on the tray and brush generously with half the glaze.

  3. Roast for 10–12 minutes, or broil for 6–8 minutes, depending on thickness.
    (Internal temp should reach 125–130°F for medium doneness.)

  4. In final 1–2 minutes, brush with remaining glaze and return to oven to caramelize.

Cook the Snap Peas
4

  1. While salmon is cooking, heat neutral oil and sesame oil in a skillet over medium-high heat.

  2. Add snap peas and garlic slices, and sauté for 2–3 minutes until bright green and tender-crisp.

  3. Season with salt and toss in toasted sesame seeds before serving.

Assemble & Serve
5

  1. Plate salmon with a side of sesame snap peas.

  2. Spoon any extra glaze from the tray over the salmon.

  3. Garnish with:

    • Extra sesame seeds

    • A bit of orange zest or sliced scallions, if desired

Tips for Success
6

  • Don’t overcook the salmon—watch closely near the end.

  • Glaze can be made ahead and stored up to 5 days in the fridge.

  • For extra flavor, marinate salmon in ½ of the glaze for 30 minutes before roasting.

Variations
7

  • Use the same glaze for tofu, chicken thighs, or eggplant rounds.

  • Add shaved carrots or edamame to the snap peas for more veggies.

  • Serve on top of a grain bowl with rice, avocado, and pickled ginger.

Suggested Pairings
8

  • Drink with: Sauvignon Blanc, citrusy IPA, or sparkling water with lime

  • Serve with: Steamed jasmine rice or soba noodles

  • Perfect for: Weeknight dinners, meal-prep bowls, or healthy takeout-style meals

Ingredients

For the Salmon
 2 salmon fillets (5–6 oz each, skin-on or skinless)
 Salt & pepper, to taste
 1 tbsp neutral oil (like grapeseed or canola)
For the Orange-Miso Glaze
 2 tbsp white miso paste
 2 tbsp fresh orange juice (from about ½ orange)
 1 tsp orange zest
 1 tsp grated fresh ginger
 1 tsp maple syrup or honey
 ½ tsp soy sauce (use tamari for gluten-free)
 Optional: a dash of chili flakes for heat
For the Sesame Snap Peas
 6 oz sugar snap peas, trimmed
 1 tsp toasted sesame oil
 1 tsp neutral oil
 1 clove small garlic, thinly sliced
 Salt, to taste
 1 tsp toasted sesame seeds (white or black)
Orange-Miso Glazed Salmon with Sesame Snap Peas
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