Miso-Honey Glazed Salmon
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Miso-Honey Glazed Salmon

Miso-Honey Glazed Salmon

with Spicy Roasted Veggie Jumble & Sesame Seeds

Sweet honey and salty-savory miso make a delicious glaze for juicy chicken cutlets! So delicious, in fact, that there’s plenty left over to drizzle over the accompanying jumble of roasted Brussels sprouts, carrots, and onion sprinkled with nutty sesame seeds and a pinch of spicy Korean chili flakes. #glazefordays

Protein Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

6 ounce


8 ounce

Brussels Sprouts

1 unit

Red Onion

1 teaspoon

Korean Chili Flakes

2 unit


1 clove


10 ounce


(Contains Fish)

2 teaspoon


1 unit

Miso Sauce Concentrate

(Contains Soy)

1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery



1 tablespoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories670 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate34 g
Sugar16 g
Dietary Fiber8 g
Protein36 g
Cholesterol110 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and quarter Brussels sprouts lengthwise (halve any smaller sprouts). Halve, peel, and cut onion into ½-inch-thick wedges.

Roast Veggies & Finish Prep

• Toss carrots, Brussels sprouts, and onion on a baking sheet with a large drizzle of oil and chili flakes to taste; season with salt. Roast on top rack until carrots are tender and Brussels sprouts are lightly charred, 18-20 minutes. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; reserve pan.

Swap in salmon for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

Make Sauce

• Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in honey, miso sauce concentrate, and ¼ cup water (½ cup for 4). Bring to a simmer and cook, stirring occasionally, until glaze has thickened slightly, 2-3 minutes more. (TIP: If glaze does not come together, stir in a splash of water.) Taste and season with salt and pepper if desired.

Toss Veggies

• Once veggies are done roasting, sprinkle with sesame seeds; toss to coat.

Finish & Serve

• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with glaze and sprinkle everything with scallion greens. Serve.

Divide salmon (no need to slice!) between plates along with veggies.

Salmon is fully cooked when internal temperature reaches 145°.

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