Honjozo-Sake Glazed Miso Salmon with Asparagus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A delicate Japanese-inspired dish where salmon is marinated in traditional honjozo sake and white miso, then glazed to perfection over fresh asparagus. The authentic technique preserves the fish's tenderness while adding umami depth. This Japanese-inspired one-pot recipe (gluten-free), ready in about 32 minutes, pairs salmon fillets, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 4 (6 oz) skin-on fillets salmon fillets
• 3 tbsp sake
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 12 oz, trimmed asparagus
• 1 tsp sesame seeds
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a shallow dish, whisk together 3 tbsp sake, 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth. Season 4 salmon fillets with 1/4 tsp salt and 1/8 tsp black pepper, then place in the marinade and turn to coat evenly.
2. Step 2: Let the salmon marinate for 15 minutes at room temperature while preparing the asparagus. Heat a large nonstick skillet over medium-high heat and add 1 tbsp water; arrange 12 oz trimmed asparagus in a single layer, cover, and steam for 4 minutes until bright green and tender-crisp.
3. Step 3: Discard excess marinade from the salmon, reserving 1 tbsp for glazing. Place the salmon skin-side down in the skillet, cook for 4 minutes without moving until golden, then flip and cook for 3 more minutes until the internal temperature reaches 125°F.
4. Step 4: Add the reserved 1 tbsp marinade to the skillet, swirl to combine with the pan juices, and cook for 30 seconds until slightly thickened. Transfer salmon to a plate, top with steamed asparagus, drizzle with pan sauce, and sprinkle with 1 tsp sesame seeds.