Grilled Miso-Glazed Salmon with Edamame and Mushroom Soup

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A Japanese-inspired dish featuring tender grilled salmon glazed with savory miso, paired with steamed edamame and a rich mushroom soup. This Japanese-inspired seafood recipe, ready in about 45 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 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 pieces, 6 oz each salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp, grated fresh ginger
• 2 cups edamame pods
• 8 oz, sliced shiitake mushrooms
• 4 cups vegetable broth
• 3 cloves, minced garlic cloves
• 1 tbsp sesame oil
• 2, thinly sliced green onions
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth to create the glaze.
2. Step 2: Pat dry 4 salmon fillets (6 oz each) and brush the miso glaze generously over each fillet. Let them marinate for 15 minutes at room temperature.
3. Step 3: While salmon marinates, bring a medium pot of salted water to a boil. Add 2 cups edamame pods and cook for 5 minutes until tender. Drain and set aside.
4. Step 4: In a medium saucepan, heat 1 tbsp sesame oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 8 oz sliced shiitake mushrooms and cook for 5 minutes until softened.
5. Step 5: Pour in 4 cups vegetable broth and bring to a simmer. Cook for 10 minutes until the flavors meld, then season with salt and black pepper to taste.
6. Step 6: Place salmon fillets on the grill and cook for 4-5 minutes per side, basting with remaining glaze, until salmon flakes easily with a fork and has nice grill marks.
7. Step 7: Serve salmon alongside steamed edamame and mushroom soup garnished with 2 thinly sliced green onions.