Seared Miso-Glazed Salmon with Summer Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Pan-seared salmon with a savory miso glaze served alongside a vibrant stir fry of summer vegetables. This Asian Fusion-inspired seafood recipe, ready in about 35 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 410 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.

Ingredients

• 4, 6 oz each, skin on salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 medium, sliced into half-moons zucchini
• 1, sliced into 1/2-inch strips yellow bell pepper
• 1 cup, trimmed snap peas
• 2 tbsp sesame oil
• 1-inch piece, grated fresh ginger
• 2, minced garlic cloves
• 2, sliced thin green onions
• 1 tbsp toasted sesame seeds
• 2 tbsp vegetable oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth and glossy. Pat dry 4 salmon fillets (6 oz each, skin on) and brush the miso glaze evenly on the flesh side. Let marinate at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and edges are opaque. Flip and cook an additional 2-3 minutes until salmon is just cooked through and glaze is caramelized. Remove salmon and keep warm.
3. Step 3: In the same skillet, add 2 tbsp sesame oil, 2 minced garlic cloves, and 1-inch grated fresh ginger. Sauté for 30 seconds until fragrant.
4. Step 4: Add 1 sliced medium zucchini (half-moons), 1 sliced yellow bell pepper (1/2-inch strips), and 1 cup snap peas. Stir fry over medium-high heat for 4-5 minutes until vegetables are tender-crisp and brightly colored.
5. Step 5: Stir in 2 sliced green onions and sprinkle 1 tbsp toasted sesame seeds over the veggies. Toss briefly and remove from heat.
6. Step 6: Serve the miso-glazed salmon atop the summer vegetable stir fry immediately for a balanced, flavorful meal.