Miso-Glazed Salmon with Sesame Vegetables

By AislePrompt Editorial · ·

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 drafted and published.

Sweet, umami salmon glazed with white miso and honey, served with crisp-tender vegetables and toasted sesame seeds. This Japanese-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs 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 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Japanese-inspired cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger in a small bowl until smooth; set aside.
  2. Step 2: Steam 1/2 cup broccoli florets and 1/2 cup sliced carrots for 5 minutes until crisp-tender; set aside.
  3. Step 3: Heat 1 tbsp sesame oil in a non-stick skillet over medium heat; add salmon skin-side down and cook for 4 minutes until skin is golden and crispy.
  4. Step 4: Flip salmon, brush with 1/3 of the miso glaze, and cook for 3-4 minutes until salmon is opaque and flakes easily with a fork.
  5. Step 5: Brush remaining miso glaze over salmon, then pour the rest of the glaze into the skillet with 1/4 cup water; simmer for 1 minute until slightly thickened.
  6. Step 6: Spoon glaze over salmon, top with steamed vegetables, sprinkle with 1 tbsp sesame seeds and 2 tbsp chopped green onions.

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