Salmon · Japanese · 20 min
Baked Honey Mustard-Miso Salmon with Mixed Veggie & Almond Slaw
- 20 min
- 2–6 servings
- 580 kcal / serving
A salmon fillet glazed with a honey-mustard miso glaze pairs with a crunchy broccoli slaw and almond mix for a bright weeknight supper. The quick bake and fresh veggie toss keep it light and flavorful.
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Ingredients
- ⅛ cupalmonds, sliced
- ½ (12 oz) pkgbroccoli slaw
- ½English cucumber
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ¼ cuphoney mustard dressing
- 30 mlmiso paste, white
- 1red bell pepper
- ¾ lbsalmon fillet
- red bell peppers
- English cucumbers
From the pantry: extra virgin olive oil, toasted sesame oil
Cookware
baking dish · chef's knife · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
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Produce
- ½ (12 oz) pkgbroccoli slaw
- ½English cucumber
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 1red bell pepper
- red bell peppers
- English cucumbers
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- ⅛ cupalmonds, sliced
Sauces, oils & condiments
- ¼ cuphoney mustard dressing
- 30 mlmiso paste, white
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | ⅓ cup |
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| honey mustard dressing | ¼ cup | ½ cup | ¾ cup |
| miso paste, white | 30 ml | ¼ cup | 90 ml |
| red bell pepper | 1 | 2 | 3 |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and lightly oil a small baking dish, then set it aside.
- Rinse all produce and dry well.
- Peel and finely mince the ginger, then whisk it with the miso paste, honey mustard dressing, and a splash of oil to form the glaze.
- Pat the salmon dry and lay it in the prepared dish, brushing half of the glaze over the top. Reserve the remaining glaze for later.
- Bake the salmon until it is cooked through, about 10 minutes, then remove the dish from the oven.
- In a bowl, whisk the remaining glaze with extra dressing and a bit more oil until smooth.
- Thinly slice the bell peppers, then add them to the bowl. Cut the cucumber into small pieces and add it as well.
- Slice the green onions and add them to the bowl, followed by the broccoli slaw and almonds; toss to combine.
- Divide the salmon and the mixed veggie slaw onto plates and serve.
Two tips
- Prep the slaw components ahead by slicing peppers and cucumbers; store in separate containers for quick assembly.
- Swap cucumbers for peeled carrots in the slaw for a crunchy alternate serving idea, using only ingredients listed or common pantry items.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 44 g
- Carbs
- 26 g
- Fat
- 34 g
- Fiber
- 6 g
- Sodium
- 830 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.