Miso-Cured Salmon with Maple-Glazed Carrots
Salmon cured in white miso paste and roasted until caramelized, served with tender carrots glazed in maple syrup for balanced sweetness. This Pacific Northwest-inspired seafood recipe (gluten-free, paleo), ready in about 24 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 2 tbsp maple syrup
- 12 oz, peeled and sliced into 1/4-inch coins carrots
- 1 tbsp unsalted butter
- 1 tsp, chopped fresh dill
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Place 12 oz salmon fillets skin-side down on a parchment-lined baking sheet. Mix 2 tbsp white miso paste, 1 tbsp mirin, and 1 tbsp water in a small bowl, then spread evenly over the salmon.
- Step 2: Toss 12 oz sliced carrots with 1 tbsp unsalted butter in a separate bowl, then arrange around the salmon. Roast for 12-14 minutes until the salmon is opaque and carrots are tender.
- Step 3: Remove from oven and drizzle with 2 tbsp maple syrup. Sprinkle with 1 tsp chopped fresh dill. Let rest for 2 minutes before serving.
