Pan-Seared Salmon with Miso Glaze and Spring Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

A delicate pan-seared salmon fillet glazed with savory miso sauce, served alongside tender spring vegetables for a balanced Japanese-inspired meal. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillet, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillet
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
12 spears, trimmed asparagus
1 cup, trimmed snap peas
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp, toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and set aside as the miso glaze.
Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets (6 oz each), place skin-side down, and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Flip the salmon and brush each fillet generously with the miso glaze. Cook for an additional 2-3 minutes until salmon is cooked through and glaze is caramelized.
Step 4: While salmon cooks, heat 1 tbsp sesame oil in a separate pan over medium heat. Add 12 trimmed asparagus spears and 1 cup snap peas, sautéing for 3-4 minutes until tender-crisp and bright green.
Step 5: Plate the salmon fillets atop the vegetables, sprinkle with 1 tsp toasted sesame seeds and 2 thinly sliced green onions for freshness and garnish.