Miso-Glazed Back Cut Salmon with Scallion and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked salmon back cut glazed with a savory-sweet miso sauce, garnished with scallions and fresh ginger for umami depth. This Japanese-inspired seafood recipe, ready in about 22 minutes, pairs salmon back cut, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place 4 pieces of salmon back cut skin-side down.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, and 1 tbsp grated fresh ginger until smooth.
  3. Step 3: Spread the miso glaze evenly over the top of each salmon piece using a spoon or brush.
  4. Step 4: Bake the salmon for 10-12 minutes until the glaze is caramelized and the fish flakes easily with a fork.
  5. Step 5: Remove from oven and drizzle 1 tsp sesame oil over the fish. Garnish with 2 thinly sliced scallions before serving to add a fresh, sharp contrast.

Frequently asked questions

How long does Miso-Glazed Back Cut Salmon with Scallion and Ginger take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Back Cut Salmon with Scallion and Ginger?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Back Cut Salmon with Scallion and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Back Cut Salmon with Scallion and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Miso-Glazed Back Cut Salmon with Scallion and Ginger?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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