Miso-Glazed Maple-Ginger Salmon with Sesame Veggies

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly seared salmon fillets glazed with a savory-sweet miso-maple sauce, served atop a vibrant medley of sesame-roasted vegetables. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, white miso paste, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

4 (6 oz each), skin-on salmon fillets
2 tbsp white miso paste
1 tbsp pure maple syrup
1 tbsp, grated fresh ginger
1 tsp toasted sesame oil
2 cups broccoli florets
1 cup, thinly sliced carrots
1 tsp sesame seeds
1 tbsp soy sauce
1 tsp rice vinegar

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Instructions

Step 1: Whisk 2 tbsp white miso paste, 1 tbsp maple syrup, 1 tbsp grated ginger, 1 tsp toasted sesame oil, and 1 tsp rice vinegar in a bowl until smooth; set aside.
Step 2: Toss 2 cups broccoli florets and 1 cup sliced carrots with 1 tsp sesame oil and 1/4 tsp salt on a baking sheet; roast at 425°F for 12 minutes until crisp-tender.
Step 3: Pat salmon fillets dry with paper towels. Brush both sides generously with miso glaze, then place skin-side down in a cold skillet. Heat skillet over medium-low, cover, and cook for 8 minutes without moving.
Step 4: Uncover, flip salmon, and brush with remaining glaze. Cook for 4 more minutes until skin is crispy and salmon reaches 125°F internally.
Step 5: Arrange roasted veggies on plates, top with salmon, and drizzle with any remaining glaze. Sprinkle with 1 tsp sesame seeds.