Miso-Glazed Salmon with Wasabi Mashed Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets glazed in savory miso sauce, served with creamy sweet potatoes mashed with a subtle wasabi kick for a Japanese-inspired holiday twist. This Japanese-inspired Thanksgiving recipe, ready in about 60 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 452 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.

Prep: 30 min Cook: 30 min Serves 4 Japanese cuisine 452 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 ounces each), skin-on salmon fillets
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon honey
1/4 cup unsalted butter
4 medium (2 pounds), peeled and cut into 1-inch cubes sweet potatoes
2 tablespoons unsalted butter
1 teaspoon wasabi powder
to taste salt

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Whisk 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 teaspoon honey in a small bowl. Place salmon skin-side down on parchment-lined baking sheet. Brush miso glaze evenly over salmon.
Step 2: Bring a pot of salted water to boil. Add 4 cut sweet potatoes and cook until fork-tender, about 15 minutes. Drain, return to pot, and add 2 tablespoons unsalted butter, 1 teaspoon wasabi powder, and salt to taste. Mash until smooth.
Step 3: Bake salmon for 12–15 minutes until glaze bubbles and salmon is opaque in center. Serve with wasabi mashed sweet potatoes, drizzling any pan juices over salmon.