Miso-Mustard Salmon

Published: Sept. 27, 2023

Total Time & Key Details

| Category | Time |

|----------------|----------------|

| Total Time | 30 minutes |

| Prep Time | 5 minutes |

| Cook Time | 25 minutes |

Description

A bold fusion of umami-rich white miso and zesty Dijon mustard coats tender salmon fillets, paired with caramelized cabbage for a balanced, salt-kissed yet vibrant dish. Perfect for weeknight dinners, this recipe balances bold flavors with quick execution, adaptable to dietary preferences.

Ingredients (Serves 4)

• 4 (6-ounce) skin-on or skinless salmon fillets (pat dry with paper towels)

• ¼ cup white miso paste

• 2 tablespoons Dijon mustard

• 1 teaspoon Sriracha or sambal oelek (optional, for heat)

• Salt (pinch, for seasoning)

• 2 tablespoons neutral oil (e.g., canola, avocado)

• 1 pound green cabbage, cored and cut into 1-inch wedges (leaves separated to prevent clumping)

• 2 tablespoons sesame seeds (any color, for topping)

Step-by-Step Instructions

Step 1: Prepare the Miso-Mustard Glaze

Preheat the oven to 425°F (218°C) and allow it to stabilize for 5 minutes. In a small bowl, whisk together the white miso, Dijon mustard, and Sriracha (if using) until smooth. Set aside 2 tablespoons of this mixture for the final dressing; reserve the rest for the glaze.

Season the salmon fillets lightly with a pinch of salt on both sides. Place fillets skin side down on a plate. Apply the reserved miso-mustard glaze evenly over the flesh side, then sprinkle with sesame seeds and gently press to ensure adhesion. Set aside while prepping the cabbage.

Step 2: Sauté the Cabbage

Heat the neutral oil in a large, oven-safe skillet over medium-high heat until it shimmers (about 1–2 minutes). Add the cabbage wedges in a single layer, avoiding overcrowding. Cook undisturbed for 3–4 minutes until the bottom layer develops golden-brown charring (this deepens flavor and reduces moisture). Season with a light pinch of salt, stir to coat, and spread into an even layer to create a stable base.

Step 3: Roast the Salmon & Cabbage

Transfer the seasoned salmon (skin side down) onto the center of the caramelized cabbage. Return the skillet to the oven and roast for 8–12 minutes, depending on fillet thickness (6-ounce fillets typically take 10–12 minutes). To confirm doneness: insert an instant-read thermometer into the thickest part of the salmon. It should read 120°F (49°C) for medium-rare or 130°F (54°C) for fully cooked.

Step 4: Finish with Miso-Mustard Dressing

While the salmon roasts, prepare the dressing: in a small bowl, thin the reserved miso-mustard mixture with 2 tablespoons of water until pourable (add more water if too thick, or leave as-is if slightly stiff). Remove the skillet from the oven and let the salmon rest for 2 minutes to retain juices.

Step 5: Serve

Arrange the roasted salmon and cabbage on a platter. Drizzle with the miso-mustard dressing and garnish with extra sesame seeds if desired. For added depth, serve with a side of steamed rice or pickled vegetables to balance saltiness.

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User Reviews & Adaptations

(Edited for clarity and flow; original comments preserved)

Comment 1:

"As a home cook, I followed the recipe but found it overly salty (miso and mustard are naturally strong). To balance, I added maple syrup, apricot jam, and rice vinegar—transformed the dish! The cabbage was brilliant, and I added a sliced onion underneath for sweetness. For one-person meals, consider halving the recipe (NYT, please make more ‘cooking for one’ guides!)."

Comment 2:

"Downsized for solo cooking: skipped salt entirely (it was still salty enough). Next time, reverse miso/mustard ratios to cut salt. Time-saver: used pre-shredded coleslaw mix instead of chopping cabbage—perfectly crisp and quick!"

Comment 3:

"Substituted brussels sprouts for cabbage: roasted until crispy, then added garlic and a quick broil for char. The salmon cooks faster than the cabbage—remove it early, mix the miso sauce into the veggies, and broil for extra flavor."

Comment 4:

"The saltiest dish I’ve ever made! Ruined two fillets—reduce miso/mustard by 50% next time. Cabbage is great, but salt overload is a dealbreaker for most households."

Pro Tips: For less salt, reduce miso by 1 tablespoon or add sweeteners (maple, honey) to balance umami. For texture, sear the salmon skin-side down in a skillet first before roasting for extra crispiness!