Miso-Glazed Salmon with Chili Infusion

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 drafted and published.

Salmon fillets glazed with a savory miso and chili-infused sauce that caramelizes on the surface while keeping the fish moist and tender. This Japanese seafood recipe, ready in about 23 minutes, pairs salmon fillets, white miso paste, and rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 "Build a week of meals around this recipe" 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: 10 min Cook: 13 min Serves 4 Japanese cuisine 290 cal/serving

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Ingredients

4 (5 oz each) salmon fillets, skin-on
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp honey
1/4 tsp red chili flakes
1 tsp sesame oil
2 green onions, thinly sliced

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1/4 tsp red chili flakes until smooth.
Step 2: Place 4 salmon fillets skin-side down on a parchment-lined baking sheet. Brush the miso mixture evenly over the flesh side, then drizzle with 1 tsp sesame oil.
Step 3: Bake in a preheated oven at 400°F for 12-14 minutes until the salmon flakes easily with a fork and the glaze is bubbling and golden.
Step 4: Garnish with 2 thinly sliced green onions just before serving.