Miso-Glazed Salmon with Steamed Asparagus and Rice

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

A delicate salmon fillet marinated in rich miso paste, baked to perfection, served with tender steamed asparagus and fluffy rice. This japanese ready in about 35 minutes pairs 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 450 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.

★ 4.5 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tbsp sugar in a small bowl until smooth.
  2. Step 2: Place 4 salmon fillets on a parchment-lined baking sheet. Brush each fillet with 1 tbsp miso mixture, then spread remaining mixture evenly over tops.
  3. Step 3: Bake for 12-15 minutes until salmon is opaque and glaze bubbles.
  4. Step 4: Boil salted water in a pot, add 12 oz trimmed asparagus, and cook for 3-4 minutes until bright green and tender-crisp. Drain and toss with 1 tbsp sesame oil.
  5. Step 5: Serve salmon with steamed asparagus and 2 cups cooked sushi rice, garnished with 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Miso-Glazed Salmon with Steamed Asparagus and Rice 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 Steamed Asparagus and Rice?

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 Steamed Asparagus and Rice?

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 Steamed Asparagus and Rice 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 Steamed Asparagus and Rice?

Japanese japanese 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.

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