Roasted Salmon with Pumpkin–Miso Maple Glaze

Roasted Salmon with Pumpkin–Miso Maple Glaze

 

Roasted Salmon with Pumpkin–Miso Maple Glaze

Silky-sweet pumpkin meets umami miso for a lacquered salmon that tastes like fall—without feeling heavy.

The Short Story

I’d roasted a big batch of pumpkin for another project and had just enough purée left to play. A little white miso, a touch of maple, grated ginger, and rice vinegar turned into a glossy glaze that clings to salmon like a dream. The fish roasts hot, the sugars caramelize, and everything finishes with a citrusy splash to keep it bright. It’s weeknight-easy but reads like a chef’s special—exactly my lane.

What Makes It Work

  • Balance. Pumpkin’s mellow sweetness + salty umami miso + maple for sheen + rice vinegar for lift.

  • High heat, quick roast. 450°F gives tender salmon and caramelized edges; a brief broil sets the glaze.

  • Texture play. Silky fish and lacquered glaze against crisp fennel-apple salad or snappy broccolini.

  • Make it yours. Swap in tamari for GF, go with yuzu or orange for the citrus, and choose fillets or a whole side.

Chef’s Notes (Read Before You Cook)

  • Glaze ratio I love: 3 Tbsp pumpkin purée : 1½ Tbsp white miso : 1 Tbsp maple : 1 tsp rice vinegar : 1 tsp soy/tamari : 1 tsp grated ginger : ½ tsp grated garlic. Whisk smooth.

  • Season the fish, not just the glaze. Lightly salt/pepper the salmon first; the glaze is flavorful, but seasoning the protein matters.

  • Timing cue: Salmon is perfect at 120–125°F (medium). Pull it just shy; carryover finishes the job.

  • Finishers matter: A squeeze of orange or yuzu, thin scallions, and toasted sesame seeds wake up the whole plate.

  • Spice bloom option: Warm a teaspoon of neutral oil, bloom a pinch of chili flakes and white pepper, then stir into the glaze for gentle heat.

Serving & Pairings

  • Sides: Sesame-roasted broccolini; wild-rice blend with scallions; or a fennel–honeycrisp slaw (lemon, olive oil, pinch of salt).

  • Saucy extra: Whisk 1–2 tsp hot water into leftover glaze to make a spoonable drizzle for the plate.

  • Wine: Off-dry Riesling, Grüner Veltliner, or a chilled Lambrusco rosé.

  • NA: Sparkling yuzu soda or ginger-apple shrub.

Make-Ahead & Leftovers

  • Make-ahead: Glaze holds 4–5 days in the fridge. Bring to room temperature before using.

  • Meal prep: Roast a whole side, cool slightly, glaze again, and portion for bowls.

  • Leftovers: Flake into soba with cucumbers and sesame; fold into rice bowls with edamame and pickled carrots; or make salmon cakes bound with a spoon of the glaze.

Comments

Post a Comment