Honjozo-Infused Miso-Glazed Salmon with Shiitake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Japanese-inspired dish where salmon is marinated in authentic honjozo sake and miso, then baked until caramelized and tender, served with earthy shiitake mushrooms. This japanese-inspired sheet pan ready in about 40 minutes pairs salmon fillets, honjozo sake, white miso paste 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.

★ 4.0 (15 ratings) Prep: 25 min Cook: 15 min Serves 2 Japanese cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk together sake, miso paste, and sugar in a small bowl until smooth. Place salmon in a shallow dish, brush with 1 tbsp of the miso mixture, and marinate for 20 minutes at room temperature.
  2. Step 2: Preheat oven to 400°F (200°C). Heat sesame oil in an ovenproof skillet over medium heat. Add shiitake mushrooms and sauté for 4 minutes until edges are crisp and golden, then remove from pan.
  3. Step 3: Place marinated salmon skin-side down in the skillet, spoon remaining miso glaze over the top, and scatter cooked mushrooms around the salmon. Bake for 12 minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: Transfer salmon to a plate, drizzle with pan juices, and garnish with chopped green onions and toasted sesame seeds. Serve immediately with steamed rice.

Frequently asked questions

How long does Honjozo-Infused Miso-Glazed Salmon with Shiitake take to make?

Total time is about 40 minutes (25 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 Shiitake?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Honjozo-Infused Miso-Glazed Salmon with Shiitake?

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 Shiitake 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 Shiitake?

Japanese sheet pan 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

Related recipes