Mapocho River Miso-Infused Salmon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A modern twist on Chilean coastal cuisine with miso glaze, featuring fresh salmon and seasonal vegetables from Santiago's markets. This Chilean-inspired seafood recipe (gluten-free), ready in about 37 minutes, pairs salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 12 oz salmon fillets
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1 cup, shelled edamame
• 2 cups, chopped bok choy
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tbsp grated ginger, and 2 minced garlic cloves until smooth; set aside.
2. Step 2: Pat 12 oz salmon fillets dry, then brush generously with the miso mixture. Let marinate for 15 minutes at room temperature.
3. Step 3: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes until golden, then flip and cook 3-4 minutes more until opaque.
4. Step 4: While salmon cooks, steam 2 cups chopped bok choy and 1 cup shelled edamame for 3 minutes until vibrant green. Toss with sesame oil and 1 tbsp toasted sesame seeds.
5. Step 5: Plate salmon with steamed vegetables, drizzling any pan juices over the top.