Miso-Glazed Salmon with Shiso and Pickled Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A perfectly balanced Japanese dish where delicate salmon fillets are glazed with a rich miso-sake reduction, served with vibrant shiso leaves and a refreshing ginger pickle. This japanese-inspired seafood (gluten-free) ready in about 32 minutes pairs salmon fillets, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 2 tbsp white miso paste, 1 tbsp sake, 1 tbsp mirin, and 1 tsp rice vinegar in a small bowl until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-low heat. Place 4 salmon fillets skin-side down in the skillet and cook undisturbed for 5 minutes until skin is crisp and golden.
  3. Step 3: Brush 2 tbsp of the miso glaze evenly over the salmon flesh, then flip and cook for 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
  4. Step 4: While salmon cooks, combine 2 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp fresh ginger in a small bowl; let sit for 10 minutes to pickle.
  5. Step 5: Transfer salmon to a plate, top with 1/4 cup chopped shiso leaves, and serve with the pickled ginger spooned over the top.

Frequently asked questions

How long does Miso-Glazed Salmon with Shiso and Pickled Ginger take to make?

Total time is about 32 minutes (20 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 Shiso and Pickled Ginger?

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 Shiso and Pickled Ginger?

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 Shiso and Pickled Ginger 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 Shiso and Pickled Ginger 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.

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