To make this recipe, start by turning your broiler on high. While it preheats, line a baking tray with foil or parchment paper and place the salmon on it, skin side down.

Next, prepare the miso maple glaze. In a small bowl, whisk together the maple syrup, white miso, and sesame oil until fully combined. Then, use a pastry brush or a spoon to brush the glaze all over the top of the salmon, making sure to coat it evenly.

Transfer the tray to the oven and broil the salmon for 8-9 minutes, or until it reaches your desired level of doneness. I personally love medium-rare salmon, so I pull mine right at the 8-minute mark — but if you prefer it more well done, leave it in for the full 9 minutes. Once it's done, remove it from the oven and use a fork to gently shred it into pieces.

While the salmon is broiling, spread your seed crackers out on a plate or serving tray. Add a generous scoop of cottage cheese on top of the crackers, followed by the shredded miso maple salmon. Finish it off with fresh chives and a drizzle of chili crisp, if using. Serve immediately and enjoy!

Make-Ahead Tip: This recipe is incredibly easy to prep ahead of time! The miso maple salmon can be made in advance and stored in an airtight container in the fridge for up to three days. When you're ready to eat, simply reheat the salmon or enjoy it cold straight from the fridge — both ways are delicious. Assemble the crackers and cottage cheese fresh right before serving so that the crackers stay nice and crunchy.