There are two kinds of weeknight dinners: the ones that feel like survival, and the ones that make you feel like you’re winning at life. This is firmly in the latter camp.
It starts with the kind of ingredients you can forget about until you need them — a tub of miso paste that’s been patiently waiting on the pantry shelf, a couple of salmon fillets hiding in the freezer, and rice that’s either leftover from last night or ready to microwave in its pouch. Nothing here is precious or perishable, but the end result tastes like you’ve been secretly apprenticing under a chef who owns a moody little restaurant with ten tables and a handwritten menu.
The magic is in the glaze: miso brings a salty, savory depth, honey leans in with gentle sweetness, soy sauce keeps things grounded, and sesame oil whispers that you know what you’re doing. The air fryer turns it all into something sticky and caramelized, while quick-pickled vegetables crash the party with a burst of brightness. It’s the kind of contrast that makes every bite feel intentional, even if you’re eating it cross-legged on the couch in sweatpants.
The best part? You can go from “What’s for dinner?” to plating something beautiful in about 15 minutes — no chopping onions until you cry, no elaborate sauces that require three pans. Just a handful of pantry and freezer staples, a quick stir of the glaze, and a little smug satisfaction that you pulled off something this chic with so little effort.
It’s dinner-party energy without the dinner party. And on a weeknight, that’s the dream.
Air Fryer Miso-Glazed Salmon with Rice & Pickled Veg
Ingredients
- 2 frozen salmon fillets about 5 oz each, no need to thaw
- 2 tablespoons white or yellow miso paste shelf-stable
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar plus more for pickling
- 1 teaspoon toasted sesame oil
- 1 cup frozen mixed vegetables thinly sliced carrots, bell peppers, snap peas, or similar
- ½ cup thinly sliced cucumber or radish fresh or thawed from frozen
- 1 tablespoon sugar for pickling
- 2 cups cooked rice fresh, leftover, or microwave pouch
- Toasted sesame seeds and sliced scallions for garnish
Instructions
- Preheat the air fryer to 400°F (200°C).
- Mix miso paste, honey, soy sauce, 1 teaspoon rice vinegar, and sesame oil in a small bowl until smooth.
- Pat the salmon fillets dry with a paper towel (even if partially frozen), then brush generously with the miso glaze.
- Air fry salmon, glaze side up, for 7–8 minutes, or until cooked through and caramelized at the edges.
- Pickle the vegetables: in a small bowl, combine ¼ cup warm water, 1 tablespoon sugar, and 2 tablespoons rice vinegar. Stir until dissolved, then add cucumber/radish and mixed veg. Let sit while salmon cooks.
- Heat rice according to package directions or fluff leftover rice with a splash of water in the microwave.
- Assemble bowls with rice, salmon, and drained pickled vegetables. Spoon over any extra glaze from the air fryer basket.
- Garnish with sesame seeds and scallions.