Oven-Roasted Sockeye Salmon with Miso-Maple Glaze, Cabbage–Cucumber Slaw & Blistered Snow Peas
A fresh, not-too-heavy sockeye dinner that avoids lemon-dill vibes: a savory miso-maple glaze that caramelizes in the oven, with a crunchy cabbage–cucumber slaw and quick blistered snow peas on the stove.
Back to full listIngredients
- Sockeye salmon (already purchased) 2 fillets (about 10–14 oz total)
- Organic Green Cabbage (1 lb) ~1/2 small cabbage, thin-sliced (about 4 cups) $2.49
- Organic Cucumber (1 ct) 1/2 cucumber, thin-sliced $1.49
- Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated/minced $2.79
- Organic Ginger Root 1 tsp grated $5.99/lb
- Kroger® Brand Snow Peas (8 oz) 1 bag $3.89
- Rice (optional) 1/2 cup dry (for serving)
Instructions
- Heat oven to 425°F. Line a sheet pan with foil.
- Make glaze: whisk 1 tbsp white/red miso (or 1.5 tbsp soy sauce), 1 tbsp maple syrup (or honey), 1 tsp rice vinegar (or cider vinegar), 1 tsp sesame oil (optional), and half the garlic + ginger.
- Bake salmon: place salmon skin-side down; brush with glaze. Roast 8–12 minutes (depending on thickness) until just cooked and glossy; broil 1–2 minutes at the end for extra caramelization if you want.
- Slaw: toss cabbage + cucumber with remaining garlic/ginger, 1 tbsp vinegar, 1 tbsp oil, pinch of salt, and (optional) a little extra maple to balance. Let sit while salmon cooks.
- Snow peas: blister in a hot skillet with a little oil and salt, 2–3 minutes, tossing, until bright and slightly charred.
- Serve salmon with slaw and snow peas (over rice if using).
Health notes: ~550–700 kcal/person depending on rice/no rice. High omega-3s; lots of veg; moderate sodium from miso/soy (use low-sodium if needed).
Drink pairing: Wine: dry Washington Riesling or Grüner-style white; Beer: crisp lager.