Miso-Glazed Salmon with Citrus-Herb Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Succulent salmon fillets glazed with white miso and honey, served atop a vibrant salad of roasted beets and citrus-dressed greens. This asian-mediterranean fusion-inspired one pot (gluten-free, high-protein) ready in about 55 minutes pairs (450g), skin-on salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb (450g), skin-on salmon fillets
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, grated fresh ginger
• 2 medium, peeled and diced into 1/2-inch cubes beets
• 2 tbsp olive oil
• 4 cups mixed salad greens
• 1, zested and juiced orange
• 1/2, juiced lemon
• 2 tbsp, chopped fresh dill
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a parchment-lined baking sheet. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger until smooth; spread evenly over salmon.
2. Step 2: Toss diced beets with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper; spread on a separate baking sheet. Roast for 25 minutes until tender and caramelized, stirring once halfway.
3. Step 3: While beets roast, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp pepper; set aside. Toss mixed salad greens with 2 tbsp fresh dill and 2 tbsp citrus dressing until evenly coated.
4. Step 4: Bake salmon with miso glaze for 12-15 minutes until the internal temperature reaches 125°F (52°C) for medium-rare. Let rest 5 minutes.
5. Step 5: Divide salad greens between plates, top with roasted beets, then place salmon fillets on top. Drizzle with remaining citrus dressing and garnish with extra dill.