Miso-Glazed Salmon with Miso-Brined Potatoes

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

Salmon caramelized with white miso and sake, served with potatoes brined in miso for umami depth. This japanese-inspired seafood ready in about 52 minutes pairs salmon fillets, white miso, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 32 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 2 medium potatoes into 3/4-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1 tbsp white miso in a bowl; let marinate for 15 minutes.
  2. Step 2: Whisk 2 tbsp white miso, 1 tbsp sake, and 1 tsp mirin in a small bowl. Pat 6 oz salmon fillets dry, then brush generously with miso mixture.
  3. Step 3: Preheat oven to 425°F. Arrange brined potatoes in a single layer on a baking sheet. Roast for 20 minutes until golden at edges.
  4. Step 4: Place salmon on the same sheet, skin-side down, and roast for 12-14 minutes until center reaches 125°F. Sprinkle with 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Miso-Glazed Salmon with Miso-Brined Potatoes take to make?

Total time is about 52 minutes (20 min prep + 32 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 Miso-Brined Potatoes?

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 Miso-Brined Potatoes?

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 Miso-Brined Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Miso-Glazed Salmon with Miso-Brined Potatoes?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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