Miso Maple-Glazed Salmon
with Toasted Sesame Rice & Sweet Potato Jumble
- Fish
- Soy
- Milk
PB&J, ham and pineapple, fries and milkshakes... these are some of our favorite sweet-salty combos and we’re adding miso and maple syrup to that “swalty” list. Here, we top juicy salmon with a miso maple glaze and, since we think you’ll like it so much, there’s extra to drizzle over the accompanying jumble of roasted sweet potato, zucchini, bell pepper, and onion. You won’t be the least bit mad if some of it runs off onto the jasmine rice either. #glazefordays
Ingredients
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
1 unit
Sweet Potatoes
1 unit
Zucchini
1 unit
Bell Pepper
1 unit
Red Onion
10 ounce
Salmon
(Contains: Fish)
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Maple Syrup
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees (middle and top positions for 4 servings). Wash and dry produce. • Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1-2 minutes. Transfer to a small bowl. • Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil (for 4 servings, use 2 baking sheets; roast on top and middle racks). Season generously with salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.
• Pat salmon* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside.
• Heat same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water (1⁄3 cup for 4 servings), and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and half the sesame seeds. Season with salt and pepper to taste. • Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon; drizzle any remaining over jumble and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the miso maple glaze, finding it a perfect sweet-savory combo; some felt it was too sweet or lacked depth.
- Ease of prep: Customers found this dish quick and simple to make, with clear instructions for cooking salmon perfectly.
- Suggestions: Consider adding extra herbs or spices to the salmon; some preferred less maple syrup for a more balanced flavor.
- Leftovers: The roasted vegetable jumble was a hit, with many enjoying it as leftovers or wanting it as a side for other dishes.
- Portions: Some felt the salmon pieces were small or uneven; a few wanted more vegetables, especially sweet potato.
Reviews from our home cooks
The cooking time for the salmon seemed to be off for the thickness of filets that were delivered - after cooking for the time specified on the recipe card, the filets were still raw inside (they were very thick on one side). The veggies were very good. The miso maple glaze did not thicken as described, so the flavor addition to the salmon was minimal.
The salmon was perfection!! Flavored well! Even my 6yr old loved it. The rice was not as easy as the directions and required more water and cook time, ended up using a different rice. But the dish itself with the sweet potatoes and maple glaze and salmon was perfection and will definitely be a regular dish I order.
This was probably the best meal yet. Loved the sweet potato jumble and the miso maple glaze was awesome! Very tasty!
I wasn't excited about this but it turned out delicious!!! The sweet potato and salmon go well together, and the toasted sesame seeds elevated the dish. Loved it!
Wow what a meal. Great creative veggies. Next time I'll use less maple syrup; I feel it overwhelmed the miso, but overall a stellar dish.
I love miso. Love salmon. Would like to see more recipes with both, different fish or meat pairings
The sweet potato jumble is so colorful and absolutely delicious!! We also love the salmon but it was a different kind than we have had before. Still good but not as good.
My salmon loving husband really enjoyed this dish, flavors on salmon were delicious. The roasted veggie medley was a treat, so happy sweet potatoes were included here.
I really liked saving the sauce to mix with the rice, it was sticky sweet and delicious. Ironically I remember the vegetables more than the salmon here.
Salmon needed to cook a fair amount longer. Decent flavor. Would've been better with a heavier glaze.
