Miso Glazed Salmon Meal Prep
Salmon marinated in a miso, mirin, and soy glaze, seared skin-side down until properly crisp, then finished in a thick, glossy reduction of the same glaze. Served with sesame stir-fried broccoli, green beans, and carrots.
Wipe the excess marinade off the salmon before it hits the pan, too much on the surface will burn before the skin gets properly crisp. Then leave it alone, skin-side down, don’t check it or flip it early, that’s what actually gets you the crackling skin.
Keeps in the fridge for 3 days, or the freezer for 2 months, though the texture softens a touch after thawing. Reheat gently, salmon dries out fast if you push it too hard.
Miso Glazed Salmon Meal Prep
SALMON · MEAL PREP · MEDIUM
Crispy skin, glossy glaze, done in 30 minutes
Salmon doesn't need long in the pan to get incredible results. A few minutes skin-side down, undisturbed, gets you genuinely crackling skin without any special equipment or technique.
The miso glaze does double duty, first as a marinade, then reduced down in the same pan the salmon just cooked in, so it picks up all that flavour and thickens into something properly glossy and clingy.
You get a real doneness range here too, 52-63°C depending on how you like your salmon, so it's easy to cook it exactly how you and your household prefer it, not just one fixed way.
Miso Glazed Salmon Meal Prep
Ingredients
Salmon & Glaze
- 15 ml Peanut Oil
- 5 fillets Salmon Skin on or off
- 120 g White Miso Paste
- 80 ml Mirin
- 60 ml Soy Sauce
- 15 g Ginger Paste
- 20 g Brown Sugar
- White Pepper
Stir-Fried Vegetables
- 15 ml Peanut Oil
- 2 heads Broccoli Trimmed
- 350 g Green Beans Trimmed
- 2 Carrots Sliced
- 10 ml Sesame Oil
- 1.5 g Sesame Seeds
- Salt & Pepper To Taste
Method
- Combine the marinade ingredients, except the salmon, in a mixing bowl and whisk. Add the salmon and gently rub all over until well coated. Marinate for 30 minutes.
- Place a pan over medium-high heat, add the peanut oil, and add the broccoli, green beans, and carrots. Sauté or stir-fry for 5–7 minutes, until softened. Reduce the heat to low, add the sesame oil, sesame seeds, and seasoning to taste. Mix well until coated and remove from the heat.
- For the salmon, place a large clean pan over medium-high heat and add the peanut oil. Add the salmon fillets skin-side down, wiping off any excess miso glaze first. Sear for 3 minutes, until the skin is deeply golden, then flip. Cook for 1½ minutes on the remaining sides, until golden and the salmon flakes easily with a fork or reaches an internal temperature of 52-63°C (125-145°F), depending on your preferred doneness. Work in batches if needed. Add the remaining miso glaze and bring to a simmer, reducing for 1–2 minutes until thick. Remove from the heat and rest for a couple of minutes.
- Portion the vegetables into 5 x 750ml airtight containers. Add the salmon fillets and drizzle over the remaining pan sauce. Garnish with spring onion and sesame seeds. Dig in.
Why is there a temperature range instead of one number?⌄
Salmon doneness comes down to preference, 52°C gives you a medium-rare centre, 63°C is fully cooked through. Both are safe, it's just a matter of how you like it.
Can I use skinless salmon fillets instead?⌄
Yes, you'll just miss out on the crispy skin element. Sear for a slightly shorter time on the first side since there's no skin to render and crisp up.
What can I use instead of mirin?⌄
A mix of rice vinegar and a touch of extra sugar gets you close, or dry sherry with a pinch of sugar works in a pinch too. The glaze will be slightly less sweet either way.
Can I swap in different vegetables?⌄
Definitely, snap peas, bok choy, or asparagus would all work well with the same sesame finish. Just keep an eye on cook time since softer vegetables need less time in the pan.
