Miso-Glazed Salmon with Sesame and Rice Vinegar
A delicate salmon fillet coated in a savory-sweet glaze made with equal portions of rice vinegar and sesame oil, baked to perfection with fresh green onions. This american-inspired one pot (gluten-free) ready in about 30 minutes pairs (6 oz each) 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 350 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 (6 oz each) Salmon fillets
- 2 tbsp White miso paste
- 2 tbsp Rice vinegar
- 2 tbsp Sesame oil
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 2 tbsp Green onions, sliced
- 1 tsp Sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey, and 2 minced garlic cloves until smooth.
- Step 3: Place 4 salmon fillets on the prepared baking sheet, skin-side down. Brush the miso glaze evenly over the top of each fillet.
- Step 4: Bake for 12-15 minutes until the salmon is cooked through and the glaze is bubbly and golden at the edges.
- Step 5: Sprinkle with 2 tbsp sliced green onions and 1 tsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame and Rice Vinegar take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sesame and Rice Vinegar?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Sesame and Rice Vinegar?
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 Sesame and Rice Vinegar 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 Sesame and Rice Vinegar 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
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
