Miso-Glazed Salmon Donburi with Pickled Cucumbers

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Pan-seared salmon glazed with a sweet miso sauce served over steamed rice topped with crisp pickled cucumbers and scallions for a balanced Japanese rice bowl. This Japanese seafood recipe, ready in about 25 minutes, pairs salmon fillets, white miso paste, and mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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 pieces (5 oz each) salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 4 cups Japanese short-grain rice, cooked
• 1 medium cucumber, thinly sliced
• 3 tbsp rice vinegar
• 1/2 tsp salt
• 1 tsp sugar (for pickling)
• 2 stalks scallions, sliced
• 1 tsp toasted sesame seeds

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying GuideThat guide’s top pick: All-Clad HA1 Hard Anodized 10- and 12-Inch Fry Pan Set on Amazon → (affiliate link)

Instructions

1. Step 1: Whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a small bowl until smooth to make the glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Pat 4 salmon fillets dry and place skin side down; cook for 4 minutes until skin is crisp.
3. Step 3: Flip salmon and brush the top generously with the miso glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is caramelized.
4. Step 4: While salmon cooks, combine 3 tbsp rice vinegar, 1/2 tsp salt, and 1 tsp sugar in a bowl. Add 1 thinly sliced cucumber and toss; let pickle for 10 minutes.
5. Step 5: Divide 4 cups cooked Japanese short-grain rice evenly into bowls. Top each with a salmon fillet, a portion of pickled cucumbers, 2 sliced scallions, and sprinkle with 1 tsp toasted sesame seeds before serving.