Miso-Glazed Salmon with Sautéed Spinach and Shiitake Mushrooms

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 developed and reviewed.

Broiled salmon fillets brushed with a savory-sweet miso glaze, paired with garlicky sautéed spinach and shiitake mushrooms for a balanced Japanese-inspired dish. This Japanese-inspired seafood recipe, 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 380 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.

Prep: 15 min Cook: 12 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
6 cups fresh spinach
8 oz, sliced shiitake mushrooms
3, minced garlic cloves
1 tbsp sesame oil
1 tbsp vegetable oil
1 tsp, for garnish black sesame seeds

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Instructions

Step 1: Preheat the oven broiler to high and line a baking sheet with foil. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth and glossy.
Step 2: Pat dry 4 salmon fillets (6 oz each) and place skin-side down on the prepared baking sheet. Brush the miso glaze evenly over the top of each fillet. Broil 6-8 inches from heat source for 8-10 minutes until the glaze is caramelized and salmon flakes easily with a fork.
Step 3: While the salmon broils, heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 8 oz sliced shiitake mushrooms and cook for 4 minutes until softened and edges are golden. Add 6 cups fresh spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
Step 5: Divide the sautéed spinach and shiitake mushrooms among plates and top with the broiled miso-glazed salmon. Garnish with 1 tsp black sesame seeds before serving.