Miso Glazed Salmon With Sesame Ginger Zucchini Noodles

Prep Time
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"The miso glaze is smooth and silky, and is the perfect topper for spiralized zucchini with ginger and garlic."

Original recipe yields 2 servings


  • Serving Size: 1 (328.1 g)
  • Calories 352.3
  • Total Fat - 19.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 60.1 mg
  • Sodium - 143.8 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 10.7 g
  • Protein - 29.2 g
  • Calcium - 197.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 425 degrees. Line a small baking sheet with parchment.

Step 2

In a small saucepan, whisk together the miso, brown sugar, vinegar and water. Bring to a boil and reduce to a simmer. Simmer for 2 minutes, until the brown sugar dissolves completely.

Step 3

Place the salmon fillets on the baking pan. Season with salt and pepper. Brush evenly with miso mixture. Bake for 8-10 minutes. Turn the heat up to the broil setting and broil until top has blackened slightly, about 5 more minutes. It burns easily, so keep an eye on it!

Step 4

Meanwhile, using a spiralizer, make the zucchini into spaghetti. Using a paper towel, squeeze the zucchini to remove all excess moisture.

Step 5

Heat a medium skillet to a medium-high heat. Add sesame oil, garlic and ginger and cook until softened, about 1-2 minutes. Add the zucchini noodles, and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Step 6

Serve noodles, placing fish on top. Garnish with the sliced green onion.

Tips & Variations

No special items needed.