Miso-Mustard Salmon
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup white miso
- 2tablespoons Dijon mustard
- 1teaspoon Sriracha or sambal oelek (optional)
- 4(6-ounce) skin-on or skinless salmon fillets
- Salt
- 2tablespoons sesame seeds (any color)
- 2tablespoons neutral oil
- 1pound green cabbage, cored and cut into 1-inch pieces, leaves separated
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
509 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 10 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 39 grams protein; 880 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.
- Step 2
Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.
- Step 3
Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
- Step 4
Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.
Private Notes
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Cooking Notes
Jean-François de Montréal
I am a cook and made this dish, followed the recipe and I would recommend another recipe...
Lisa G
The notes below were helpful, but frankly shocking how few people liked this. Miso and mustard are salty, so obviously unless you love salt ( and my family do not) you have to cut it with other things. I used maple syrup, apricot jam, rice vinegar and sriracha. It came out fantastic. The cabbage is brilliant. I sliced an onion underneath it. Fast and easy and really good. Don’t stop giving us salmon recipes. For those of us who love it and eat it once a week, new recipes are great!
Rachel
No need to salt the fish as the miso adds enough salt. I doubled the cabbage using green and red as that is what I had. Added fresh fennel to the mixture. I added about a 1/4 cup of maple syrup and the juice of 1/2 a lemon to the sauce to brighten it up and tame the salt. Broiling at the end of the cook time added a beautiful color to the top of the salmon. Served with little leaf lettuce salad and lemon, maple sautéed Brussel sprouts. Five out of five stars.
Deb
I have always wondered: why does salt water fish need to have added salt? No salt added canned tuna already has 200mg Na /serving. So why does this dish have 880mg sodium/serving? Thanks!
Juliet
It's just me at home now, so I downsized this recipe (NYTimes please give us more "cooking for one" ideas). After reading other notes, I did not add salt to any of it, and it was salty enough. In fact next time (and there will be a next time) I would reverse the proportions of the miso/mustard mix to reduce the saltiness. And here's my time-saving trick: Instead of chopping a cabbage, I used half a bag of classic Cole slaw mix (i.e. ready shredded cabbage and carrots) and it worked PERFECTLY!
Deborah VC
Step 2 sounds like you heat the oven-safe pot in the stove first, char the cabbage (says 3-4 minutes to get some cooking/char going), then add the salmon and finish the whole thing in the oven.
best salmon recipe on this app
I’ve cooked over 100 recipes on the NYT app and this is one of the easiest, and delicious “one pot” meals here — with such little effort. I used fennel and purple cabbage, because I had it and subbed sabal for a teaspoon of chile crisp. Passed on salting the salmon and gave the sauce a good spritz of lime. I’ll cook this one for the rest of my life. Thank you!!
Cassandra
Made this tonight. Super easy, delicious, and salmon was cooked perfectly!
RobLiz
Unique, but very salty. Not particularly pretty.
Martin S
Just to add a counterbalance to the many naysayers—maybe my miso was less salty, and I only used a thin layer on the salmon (also skipped the cabbage)—this was an excellent and super easy dish!
Bethany S.
It is very salty, but in a pleasing way. The sauce is a wonderful foil for the sweet cabbage. I served with roasted sweet and Russet potatoes. I loved it the way everything tasted together, but I think the sweet potatoes were especially good match for the salmon and sauce. Loved how easy this was to prepare. Another genius recipe from Ali!
Bella
Delicious with these edits: don’t add any salt, the miso sauce has enough. Instead of saving the remaining sauce for the end, brush the mixture on the cabbage while frying it—also recommend a drizzle of sesame oil and garlic/ginger/garlic powder. Cook in the oven a bit longer as well.
Sam & Jo
No need for any added salt (to salmon nor to cabbage). Miso mustard sauce provides plenty of salt. After 10 minute bake at 475, broiled for 3-4 minutes to toast the salmon and miso crust. Excellent and easy meal with rice on a weekday evening.
Kim
I think a lot of the issues with this recipe being too salty are because it doesn't specify the type of miso other than "white". I used Trader Joe's white miso, which is more liquidy and very mild (comes in a pouch, not a tub). I actually added some red miso paste because the mustard overwhelmed it. If using a harder miso paste, I'd thin it with water before adding it to the recipe. Other than that, I loved this recipe, especially the charred cabbage! This was really easy and delicious!
P
I loved this! I served this with some rice and steamed carrots, which helped to offset the saltiness. Delicious.
brooke from Los Gatos, CA
I followed some recommendations in the notes and added maple syrup. I actually cooked the salmon flesh down in hot olive oil, flipped and finished in the oven. It was tricky to not burn it so I don’t think I recommend this method. Tastes delicious though. Adding a sweet element was critical though, it would have been too salty for me otherwise. It needs balance.
Caroline
I was really excited about this recipe. I used Shiro miso because that’s all I could find locally. Sad to say no one in our home enjoyed this meal. Maybe I used the wrong kind of miso, I’m not sure but it was not good at all.
Additions
Too mustardy! I love miso and mustard but I think the mustard was overpowering.
Claudia
After reading the other reviews, I did 1/8th of a cup of miso with 2 tablespoons of mustard and didn’t salt the salmon. Turned out great! Easy cleanup and fast.
Stephanie
I am a relatively new fish eater and am always looking to for simple, delicious recipes that are an "on ramp" to adding more fish to my diet. Marinating and cooking salmon intimidates me. I am not sure why. This is an easy and delicious recipe. The sesame seeds add some additional depth. I served this with a cucumber salad and some steamed rice.
Liz
I love mustard and thought I’d feel the same about the miso/mustard combination, but this was not good at all. It tasted like a deli sandwich and not in a good way. Never again.
Deb
Added a half a lemon and a bit of sesame oil along with the water when thinning the miso-mustard mixture since I didn't sesame seeds
Mike Severin
I substituted cabbage for Brussel sprouts and sautéed with shallot and course chopped garlic. The miso dressing has crunchy garlic chili sauce. I love this recipe, thank you!
Alissa
I don't know if the written recipe works (I know, I know). I did, however, at the suggestion of another user, make a delicious miso sauce using this recipe with the addition of apricot jam, rice wine vinegar, and some sesame oil. That sauce will be in my regular rotation.
Rachel
I had no miso in my fridge to my surprise and dismay, so I used horseradish sauce. Clearly a different preparation, but the salmon and cabbage were tasty nonetheless.
Great with tofu too
This was great! Filled the kitchen with a delicious smell as the cabbage carmelized. We did half with salmon and half with tofu to serve to vegetarian dinner guests. You can fry the tofu with the miso/mustard glaze instead of baking and then serve with the cabbage.
Susan
Made this tonight and, after reading other's notes, opted to not use salt at any step. Used TJ's white miso that comes in a pouch, and used half sriracha, half hot honey mustard. Served with roasted broccoli and leftover Chinese restaurant brown rice. Huge hit and would definitely make again. The charred cabbage is genius and adds just the perfect element.
Mak
Good but a little bland. Could definitely up the amount of sriracha used, or maybe even add something like ginger to give it some dimension
Absf
I'm a massive fan of Ali's recipes, but this was deeply unpleasant and is now in the bin.
Courtney N.
I'd love to understand why skin-side down? Does it crisp in the pan better that way? I would have thought skin side up would be preferred for that since it's going in the oven. This is an honest question -- I don't cook salmon much, but am trying to incorporate it more for health reasons and I loathe soggy fish skin. Thank you in advance for any response!
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