Miso-Glazed Salmon with Vegetable Broth Infusion

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

Pan-seared salmon with a savory miso glaze, enhanced by a hidden infusion of vegetable broth that deepens the umami flavor without overpowering the fish. This japanese-inspired seafood 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 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 cup low-sodium vegetable broth in a bowl until smooth.
  2. Step 2: Pat 4 (6 oz) salmon fillets dry with paper towels and brush evenly with the miso glaze mixture.
  3. Step 3: Heat 1 tbsp sesame oil in a nonstick skillet over medium heat. Add salmon skin-side down and cook for 5 minutes until golden and crisp.
  4. Step 4: Flip salmon, reduce heat to low, and cook for 6 minutes until the internal temperature reaches 125°F (medium-rare).
  5. Step 5: Remove salmon from skillet, then pour the reserved miso glaze into the skillet and simmer for 2 minutes until slightly thickened.
  6. Step 6: Drizzle the reduced glaze over salmon, top with 1 tsp grated ginger and 2 thinly sliced green onions, and sprinkle with 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Miso-Glazed Salmon with Vegetable Broth Infusion take to make?

Total time is about 30 minutes (15 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 Vegetable Broth Infusion?

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 Vegetable Broth Infusion?

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 Vegetable Broth Infusion 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 Vegetable Broth Infusion?

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.

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