Miso-Glazed Salmon Stir-Fry with Rice

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

Flaky salmon fillets coated in a savory-sweet miso glaze, stir-fried with crisp-tender vegetables and served over steamed rice. This asian-inspired one pot ready in about 35 minutes pairs salmon fillets, white rice, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook rice according to package directions; keep warm. Season salmon fillets with 1/2 tsp salt on both sides.
  2. Step 2: Whisk miso paste, rice vinegar, honey, soy sauce, and 1 tsp sesame oil in a small bowl until smooth.
  3. Step 3: Heat a large skillet over medium-high heat. Add salmon skin-side down and cook for 5 minutes until crispy, then flip and cook 2 more minutes. Remove and set aside.
  4. Step 4: Add garlic and ginger to the same skillet, sautéing for 30 seconds until fragrant. Add bok choy and snap peas, stirring for 3 minutes until vibrant green and crisp-tender.
  5. Step 5: Pour miso glaze over vegetables, stirring until bubbling and coating vegetables evenly. Return salmon to skillet, spooning glaze over top. Cook 1 minute to warm through. Sprinkle with sesame seeds before serving over rice.

Frequently asked questions

How long does Miso-Glazed Salmon Stir-Fry with Rice take to make?

Total time is about 35 minutes (15 min prep + 20 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 Miso-Glazed Salmon Stir-Fry with Rice?

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 Miso-Glazed Salmon Stir-Fry with Rice?

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 Miso-Glazed Salmon Stir-Fry with Rice 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.

What goes well with Miso-Glazed Salmon Stir-Fry with Rice?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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