Miso-Cured Salmon with Sesame-Ginger Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Salmon fillets cured in white miso, then baked with a ginger-sesame glaze for a savory-sweet finish. This japanese-inspired seafood (gluten-free) ready in about 45 minutes pairs (6 oz each) salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 (6 oz each) salmon fillets
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp sesame oil
• 1 tbsp honey
• 2 tbsp water
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Step 1: In a bowl, mix 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp rice vinegar, 1 tsp grated ginger, 1/2 tsp sesame oil, and 1 tbsp honey. Rub half the mixture onto both sides of each salmon fillet, then refrigerate for 30 minutes.
2. Step 2: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
3. Step 3: While salmon bakes, combine 2 tbsp water and 1/4 cup sliced green onions in a small saucepan. Bring to a simmer, then add the remaining miso glaze mixture and cook for 2-3 minutes until thickened. Remove salmon from oven, drizzle with the glaze, and sprinkle with 1 tbsp sesame seeds.