Mapocho River Miso-Infused Salmon

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

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.

Prep: 25 min Cook: 12 min Serves 2 Chilean cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Mapocho River Miso-Infused Salmon take to make?

Total time is about 37 minutes (25 min prep + 12 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 Mapocho River Miso-Infused Salmon?

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 Mapocho River Miso-Infused Salmon?

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 Mapocho River Miso-Infused Salmon 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.

Is Mapocho River Miso-Infused Salmon 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.

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