Miso-Glazed Salmon with Pickled Turnips
A delicate salmon fillet caramelized with white miso and mirin, served with bright pickled turnips for balanced acidity. This Japanese-inspired seafood recipe (gluten-free), ready in about 27 minutes, pairs 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 385 calories and feeds 1, 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.
Ingredients
- 6 oz salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp rice vinegar
- 2 medium turnips
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tsp sesame oil
- 4 shiso leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillets skin-side down on a parchment-lined baking sheet.
- Step 2: Whisk 2 tbsp white miso paste, 1 tbsp mirin, and 1 tsp rice vinegar in a small bowl. Brush evenly over salmon, then bake for 12 minutes until the glaze bubbles and salmon is opaque at the thickest part.
- Step 3: While salmon cooks, peel and thinly slice 2 medium turnips. Toss with 1/2 tsp sugar, 1/4 tsp salt, and 1 tsp rice vinegar, then marinate for 10 minutes. Drain and pat dry.
- Step 4: Heat 1 tsp sesame oil in a small skillet over medium heat. Add turnip slices and cook for 2 minutes until edges crisp, stirring occasionally. Arrange salmon on a plate with pickled turnips and garnish with 4 shiso leaves.
Frequently asked questions
How long does Miso-Glazed Salmon with Pickled Turnips take to make?
Total time is about 27 minutes (15 min prep + 12 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 Pickled Turnips?
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 Pickled Turnips?
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 Pickled Turnips for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Pickled Turnips 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
- ★★★★★
This recipe is a keeper! The pickled turnips cut the richness of the salmon beautifully.
- ★★★★★
Short and sweet: the miso glaze was perfect. My family loved it!
- ★★★★☆
The pickled turnips were a great addition, though I found the salmon slightly undercooked.
