Maple and Miso Glazed Salmon


Maple and Miso Glazed Salmon

This gorgeous maple miso glazed salmon makes a wonderful centrepiece perfect for weeknights and special occasions. It’s fast, easy, great to prep ahead and looks so beautiful topped with a quick and colourful pomegranate salsa.

Prep 10 mins, cook 15 mins

Serves 4-6


  • 1 side of salmon
  • 125ml The Good Grocer Collection maple syrup
  • 50g Miso paste
  • 50g minced ginger
  • 1/2 cup pomegranate seeds, to serve
  • 1/2 cup flaked almonds, toasted, to serve
  • 1/2 cup flat leaf parsley, chopped, to serve
  • 1 tbsp The Good Grocer Collection olive oil
  • 1/2 cup tahini paste
  • 2 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup water


    1. Pre heat your oven to 180 degrees.
    2. Combine maple syrup, ginger and miso in a bowl and whisk well to combine ingredients.
    3. Place salmon on a baking tray lined with baking paper and cover with the glaze, cover with foil. It doesn’t have to be tightly sealed, just covered
      1. Roast in oven for a 15 minutes covered, and then remove foil.

      2. After 15 minutes, remove the salmon from the oven, take baking paper off the salmon – it should be looking paler and pink. Turn your oven to grill, and grill the salmon for 10 minutes, this is to get some charring on the edges. But watch closely, as it can burn easily. 
      3. Add flaked almonds to a frypan, and cook for 1-2 minutes, until they turn a very light golden brown.
      4. Mix together pomegranate seeds, flat leaf parsley, toasted almonds, and olive oil in a small bowl. Mix well to combine.
      5. Add together tahini, garlic, lemon juice, salt and water in a small bowl. Use a fork and mix it into a smooth sauce. It will have the consistency of double cream. Add a little more water if required. It will also thicken as it sits.
      6. Remove the salmon from under the grill. Carefully transfer the fillet to a serving plate, drizzling over any remaining glaze from the tray. Spoon half the pomegranate salsa on top of the salmon, then drizzle over a couple of tablespoons of the tahini sauce. Spoon a little more pomegranate salsa on top, then serve with lemon wedges on the side.
        Recipe by inspired by Dish by Kate