Miso-Glazed Salmon with Snow Pea and Shiitake Stir Fry
Tender salmon fillets brushed with a savory miso glaze, pan-seared and served atop a crisp snow pea and shiitake mushroom stir fry. This japanese-inspired seafood ready in about 35 minutes pairs (6 oz each) 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 420 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 pieces (6 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 cup, trimmed snow peas
- 1 cup, sliced shiitake mushrooms
- 2 tbsp vegetable oil
- 2 cloves, minced garlic cloves
- 1 tsp minced ginger root
- 2 stalks, sliced scallions
- 1 tbsp toasted sesame seeds
- to taste black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp soy sauce until smooth to make the miso glaze.
- Step 2: Pat dry 4 salmon fillets (6 oz each) and brush both sides generously with the miso glaze. Let marinate at room temperature for 15 minutes.
- Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the edges crisp and the skin releases easily.
- Step 4: Flip the salmon and cook for an additional 3-4 minutes until the glaze caramelizes and the salmon is just cooked through. Remove from pan and keep warm.
- Step 5: In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté 2 minced garlic cloves and 1 tsp minced ginger for 30 seconds until fragrant.
- Step 6: Add 1 cup sliced shiitake mushrooms and 1 cup trimmed snow peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
- Step 7: Season the stir fry with black pepper and toss in 2 sliced scallions. Serve salmon fillets atop the vegetable stir fry, sprinkled with 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Snow Pea and Shiitake Stir Fry take to make?
Total time is about 35 minutes (20 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 Snow Pea and Shiitake Stir Fry?
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 Snow Pea and Shiitake Stir Fry?
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 Snow Pea and Shiitake Stir Fry 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 Snow Pea and Shiitake Stir Fry?
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.
