Sake-Glazed Salmon with Miso Vegetables

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

Crisp-skinned salmon brushed with a sake, white miso, and mirin pan glaze, served with sautéed zucchini and eggplant. Sake adds a subtle sweetness; miso adds umami depth. This Japanese grilling recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, sake, and white miso paste for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 3 tbsp sake
• 2 tbsp white miso paste
• 1 tbsp mirin
• 2 medium zucchini, thinly sliced
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds

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Instructions

1. Step 1: Whisk sake, white miso paste, mirin, and 1 tsp grated ginger in a small bowl until smooth; set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5 minutes until skin is crispy and golden, then flip and cook 3 minutes more.
3. Step 3: Remove salmon and pour the sake-miso mixture into the skillet. Simmer for 2 minutes until slightly thickened, then brush evenly over salmon.
4. Step 4: While salmon rests, toss zucchini and eggplant with 1 tbsp olive oil in a separate pan. Sauté over medium heat for 8 minutes until tender and lightly browned, stirring occasionally.
5. Step 5: Plate salmon with vegetables, drizzle with reserved glaze, and sprinkle with sesame seeds.