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.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 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
Preheat oven to 400°F (200°C) or set broiler to high .
Line a small baking tray with foil or parchment and lightly oil it.
Make the Glaze
2
In a small bowl, whisk together:
Miso paste , orange juice , orange zest ,
ginger , maple syrup , and soy sauce .
Taste and adjust for balance—add more orange for brightness or maple for sweetness.
Season & Roast Salmon
3
Lightly season salmon with salt and pepper.
Place fillets skin-side down on the tray and brush generously with half the glaze .
Roast for 10–12 minutes , or broil for 6–8 minutes , depending on thickness. (Internal temp should reach 125–130°F for medium doneness. )
In final 1–2 minutes, brush with remaining glaze and return to oven to caramelize.
Cook the Snap Peas
4
While salmon is cooking, heat neutral oil and sesame oil in a skillet over medium-high heat.
Add snap peas and garlic slices , and sauté for 2–3 minutes until bright green and tender-crisp.
Season with salt and toss in toasted sesame seeds before serving.
Assemble & Serve
5
Plate salmon with a side of sesame snap peas .
Spoon any extra glaze from the tray over the salmon.
Garnish with:
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)
Directions Preheat & Prep
1
Preheat oven to 400°F (200°C) or set broiler to high .
Line a small baking tray with foil or parchment and lightly oil it.
Make the Glaze
2
In a small bowl, whisk together:
Miso paste , orange juice , orange zest ,
ginger , maple syrup , and soy sauce .
Taste and adjust for balance—add more orange for brightness or maple for sweetness.
Season & Roast Salmon
3
Lightly season salmon with salt and pepper.
Place fillets skin-side down on the tray and brush generously with half the glaze .
Roast for 10–12 minutes , or broil for 6–8 minutes , depending on thickness. (Internal temp should reach 125–130°F for medium doneness. )
In final 1–2 minutes, brush with remaining glaze and return to oven to caramelize.
Cook the Snap Peas
4
While salmon is cooking, heat neutral oil and sesame oil in a skillet over medium-high heat.
Add snap peas and garlic slices , and sauté for 2–3 minutes until bright green and tender-crisp.
Season with salt and toss in toasted sesame seeds before serving.
Assemble & Serve
5
Plate salmon with a side of sesame snap peas .
Spoon any extra glaze from the tray over the salmon.
Garnish with:
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
Orange-Miso Glazed Salmon with Sesame Snap Peas
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