Miso-Glazed Salmon with Gingered Veggies
Tender salmon fillets with a savory-sweet miso glaze, served over a bed of roasted root vegetables for a balanced, umami-rich meal. This japanese-inspired asian (gluten-free) ready in about 40 minutes pairs (150g each) salmon fillets, white miso paste, mirin 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 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 (150g each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp grated ginger
- 200g carrots
- 200g parsnips
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 1/2 lime
Instructions
- Step 1: Preheat oven to 200°C. Toss peeled and diced carrots and parsnips with 1 tbsp olive oil, salt, and pepper on a baking sheet, then roast for 20 minutes until fork-tender and slightly caramelized.
- Step 2: Whisk miso paste, mirin, ginger, and soy sauce in a small bowl until smooth, then brush half the mixture over salmon fillets.
- Step 3: Place salmon on a parchment-lined baking sheet, brush with remaining glaze, and bake for 12 minutes until the salmon is opaque and flakes easily with a fork.
- Step 4: Drizzle roasted veggies with lime juice and sprinkle with sesame seeds, then serve salmon atop the vegetables with extra glaze spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Gingered Veggies take to make?
Total time is about 40 minutes (15 min prep + 25 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 Gingered Veggies?
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 (150g each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Gingered Veggies?
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 Gingered Veggies 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 Gingered Veggies 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
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
