Miso-Glazed Salmon with Asparagus and Rice
Pan-seared salmon with a savory miso glaze, roasted with asparagus and steamed rice. This japanese-inspired seafood (gluten free) ready in about 22 minutes pairs salmon fillets, miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 445 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.
Ingredients
- 4 salmon fillets
- 3 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1 lb asparagus
- 1 cup white rice
- 1/2 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a small bowl, mix 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tsp sesame oil.
- Step 2: Pat 4 salmon fillets (6 oz each) dry. Brush each with 1/2 of the miso glaze. Place on parchment-lined baking sheet.
- Step 3: Arrange 1 lb trimmed asparagus around salmon. Drizzle with 1 tbsp olive oil and season with salt and pepper.
- Step 4: Bake for 12 minutes until salmon is opaque and asparagus is tender.
- Step 5: While salmon bakes, cook 1 cup white rice according to package instructions. Serve salmon and asparagus over rice, sprinkled with 1/2 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Asparagus and Rice take to make?
Total time is about 22 minutes (10 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 Miso-Glazed Salmon with Asparagus and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Asparagus and 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 with Asparagus and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Miso-Glazed Salmon with Asparagus and Rice 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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
