Honjozo-Sake Glazed Salmon with Miso-Infused Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A modern take on Japanese authenticity featuring salmon marinated in traditional honjozo sake and miso, served with seasonal vegetables for a balanced, true-to-origin meal. This japanese-inspired one pot (gluten-free) ready in about 40 minutes pairs (550g), skin-on salmon fillets, (120ml) 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 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.

Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 120ml honjozo sake, 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp grated ginger until smooth.
  2. Step 2: Place salmon skin-side down in a shallow dish and spread 3/4 of the sauce evenly over the flesh. Marinate at room temperature for 20 minutes.
  3. Step 3: Meanwhile, bring a pot of salted water to a boil. Add broccoli florets and carrots, blanching for 2 minutes until bright green but still crisp; drain and set aside.
  4. Step 4: Heat 1 tbsp sesame oil in a nonstick skillet over medium-high heat. Remove salmon from marinade (reserving remaining sauce), place skin-side down, and cook for 4-5 minutes until skin is crispy and golden.
  5. Step 5: Flip salmon, add reserved sauce to the skillet, and cook for 2 more minutes until sauce thickens and coats the salmon. Remove salmon to a plate.
  6. Step 6: Add blanched vegetables to the skillet with 1 tsp soy sauce, 1/2 tsp rice vinegar, and 1/4 tsp salt. Toss over medium heat for 1 minute until heated through and glossy.
  7. Step 7: Plate salmon with vegetables, drizzle with any remaining pan sauce, and sprinkle with 1 tsp toasted sesame seeds.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Honjozo-Sake Glazed Salmon with Miso-Infused Vegetables 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-Sake Glazed Salmon with Miso-Infused Vegetables?

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 (120ml) honjozo sake from drying out.

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

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-Sake Glazed Salmon with Miso-Infused Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Honjozo-Sake Glazed Salmon with Miso-Infused Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes