Miso-Glazed Salmon with Ginger-Scallion Oil

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

Elegant salmon fillets glazed with a savory-sweet miso mixture, finished with a fragrant ginger-scallion oil for a restaurant-quality dish ready in under 30 minutes. This japanese-inspired seafood (gluten-free) ready in about 24 minutes pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 382 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 14 min Serves 2 Japanese cuisine 382 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp minced ginger until smooth; set aside.
  2. Step 2: Place salmon fillets skin-side down on a parchment-lined baking sheet, then generously brush the miso glaze over the top, ensuring even coverage.
  3. Step 3: Bake at 400°F (200°C) for 12-14 minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon bakes, heat 1 tsp sesame oil in a small pan over medium-low heat; add 3 tbsp sliced scallions and cook for 1 minute until fragrant and slightly wilted.
  5. Step 5: Serve salmon over 2 cups cooked rice, drizzling with the ginger-scallion oil and any remaining glaze from the pan.

Frequently asked questions

How long does Miso-Glazed Salmon with Ginger-Scallion Oil take to make?

Total time is about 24 minutes (10 min prep + 14 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 Salmon with Ginger-Scallion Oil?

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 Salmon with Ginger-Scallion Oil?

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 Salmon with Ginger-Scallion Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Miso-Glazed Salmon with Ginger-Scallion Oil gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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