Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko
A true Japanese kitchen staple where sake adjusts flavor without overpowering the delicate salmon, finished with pickled gingko for authentic umami depth. This japanese-inspired seafood ready in about 50 minutes pairs salmon fillets, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
- 12 oz salmon fillets
- 3 tbsp white miso paste
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1/4 cup gingko nuts
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 5 leaves shiso leaves
Instructions
- Step 1: Pat salmon fillets dry with paper towels and place skin-side down in a shallow dish. Whisk together 3 tbsp white miso paste, 1 tbsp sake, 1 tbsp mirin, and 1 tsp rice vinegar until smooth; spread evenly over salmon.
- Step 2: Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes, turning once halfway through.
- Step 3: Meanwhile, combine 2 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup pickled gingko nuts in a small saucepan; simmer over medium heat for 5 minutes until sugar dissolves and sauce thickens slightly.
- Step 4: Preheat oven to 400°F (200°C). Place marinated salmon in a baking dish and bake for 12-15 minutes until the glaze bubbles and salmon flakes easily with a fork.
- Step 5: Drizzle 1 tsp sesame oil over salmon, top with pickled gingko sauce, and garnish with 5 shiso leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honjozo-Infused Miso-Glazed Salmon with Pickled Gingko?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
