Miso-Glazed Salmon with Sesame-Scallion Veggies
Salmon fillets glazed with savory-sweet miso sauce, served atop a vibrant bed of quickly stir-fried vegetables. This japanese-inspired seafood ready in about 30 minutes pairs (6 oz each, skin-on) 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 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.
Ingredients
- 4 (6 oz each, skin-on) salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp soy sauce
- 1.5 cups broccoli florets
- 1 cup julienned carrots
- 4 (thinly sliced, white and green parts separated) scallions
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Whisk miso paste, rice vinegar, maple syrup, and soy sauce in a small bowl until smooth. Pat salmon dry and brush both sides with miso glaze, reserving 1 tbsp for later.
- Step 2: Heat a large skillet over medium-high heat. Place salmon skin-side down and cook for 6-7 minutes until skin is crisp and golden, then flip and cook for 2-3 minutes more until opaque. Remove salmon and keep warm.
- Step 3: In the same skillet, add a splash of water, broccoli, and carrots. Stir-fry for 3 minutes until crisp-tender. Add white parts of scallions and cook for 1 minute more.
- Step 4: Return salmon to skillet, spoon reserved miso glaze over it, and add green scallions and sesame oil. Cook for 1 minute to warm through. Serve immediately over vegetables, sprinkled with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame-Scallion Veggies 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-Scallion 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Sesame-Scallion 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 Sesame-Scallion 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.
What goes well with Miso-Glazed Salmon with Sesame-Scallion Veggies?
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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
