Miso-Glazed Salmon with Steamed Broccoli and Quinoa

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

Savory miso-glazed salmon served over fluffy quinoa with fresh steamed broccoli for a quick, healthy dinner. This japanese-inspired healthy bowls ready in about 40 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 550 calories and feeds 2, 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 25 min Serves 2 Japanese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl until smooth.
  2. Step 2: Place salmon skin-side down on a parchment-lined baking sheet, then brush generously with 2 tbsp of the miso glaze mixture.
  3. Step 3: Bring 1 cup water and 1/2 cup rinsed quinoa to a boil in a saucepan; reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  4. Step 4: Steam broccoli florets for 5-7 minutes until bright green and tender-crisp, using a steamer basket over boiling water.
  5. Step 5: Bake salmon in preheated oven at 400°F (200°C) for 12-15 minutes until glaze bubbles and salmon reaches 145°F.
  6. Step 6: Fluff cooked quinoa, then serve salmon over quinoa with steamed broccoli on the side, sprinkled with toasted sesame seeds.

Frequently asked questions

How long does Miso-Glazed Salmon with Steamed Broccoli and Quinoa take to make?

Total time is about 40 minutes (15 min prep + 25 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 Broccoli and Quinoa?

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 Broccoli and Quinoa?

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 Broccoli and Quinoa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Broccoli and Quinoa?

Japanese healthy bowls 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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