Miso-Glazed Salmon with Asparagus and Rice Noodles

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

Salmon fillets glazed in savory-sweet miso sauce, served over rice noodles with crisp-tender asparagus. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs salmon fillets, rice noodles, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Cook rice noodles according to package instructions (7-8 minutes), then drain and rinse under cold water. Toss with 1/2 tsp sesame oil to prevent sticking.
  2. Step 2: In a small bowl, whisk miso paste, rice vinegar, maple syrup, soy sauce, and minced garlic until smooth. Set aside.
  3. Step 3: Heat 1/2 tsp sesame oil in a large skillet over medium-high. Add asparagus and cook for 4-5 minutes until bright green and crisp-tender, turning occasionally.
  4. Step 4: Place salmon on a parchment-lined baking sheet. Brush generously with miso glaze, then bake at 400°F (200°C) for 12-14 minutes until edges are slightly caramelized.
  5. Step 5: Divide noodles between plates, top with salmon and asparagus, then drizzle with remaining miso glaze. Sprinkle with toasted sesame seeds.

Frequently asked questions

How long does Miso-Glazed Salmon with Asparagus and Rice Noodles take to make?

Total time is about 25 minutes (10 min prep + 15 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 Noodles?

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 with Asparagus and Rice Noodles?

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 Noodles 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 Noodles 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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