Miso Maple Salmon

This miso maple salmon is the perfect blend of salty, sweet, and rich umami — but made simpler and easier to digest with coconut aminos instead of soy sauce. It’s quick, gluten-free, and tastes like something you'd order at a restaurant.

Ingredients (For 2 Salmon Fillets)

• 2 salmon fillets (6 oz each)

• 3 tbsp pure maple syrup

• 2 tbsp white miso paste

• 1 tbsp coconut aminos

• 2 cloves garlic, minced

• 1 tsp fresh grated ginger

• 1 tsp olive oil (optional for thinning)

• To garnish:

  • Toasted sesame seeds

  • Sliced green onions

Instructions

1. Make the Miso Maple Marinade

In a small bowl, whisk together:

• 3 tbsp maple syrup

• 2 tbsp white miso paste

• 1 tbsp coconut aminos

• garlic

• ginger

If the marinade looks too thick, add 1 tsp olive oil or ½–1 tsp water to loosen it.

2. Marinate the Salmon

Place salmon in a shallow dish or bag.
Pour about ⅔ of the marinade over the salmon and let it rest for 10–20 minutes.
(Any longer can make the surface too soft because of the maple.)

3. Bake or Air Fry

Oven method:

• Preheat to 400°F

• Place salmon on a lined baking sheet

• Bake 10–12 minutes, depending on thickness

• Broil the last 1–2 minutes to caramelize the top

Air fryer method:

• Air fry at 400°F for 8–10 minutes

• Brush remaining marinade on halfway through

4. Finish + Serve

Brush remaining marinade on top.
Sprinkle with toasted sesame seeds and fresh green onion slices.

Serve with:

• Rice or quinoa

• Roasted broccoli

• Sautéed bok choy

• A simple cucumber-ginger salad

Why This Works for Gut Health

• Miso = fermented, rich in probiotics

• Coconut aminos = easier on digestion than soy sauce

• Maple syrup = gentler sweetener

• Ginger + garlic = natural digestive support

• Salmon = omega-3 rich, anti-inflammatory