Miso-Glazed Salmon with Ginger-Scallion Sauce

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

Perfectly seared salmon fillets coated in a savory-sweet miso glaze, served with a bright ginger-scallion sauce and steamed rice. This japanese-inspired seafood (gluten-free) ready in about 23 minutes pairs salmon fillets, white miso paste, rice vinegar 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 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: 15 min Cook: 8 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk miso paste, rice vinegar, honey, and ginger in a bowl until smooth. Brush half the mixture over salmon fillets, skin-side down.
  2. Step 2: Heat a skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until crispy. Flip and cook for 3-4 minutes until opaque and easily flaked.
  3. Step 3: While salmon cooks, heat sesame oil in a small pan. Add white scallion parts and cook for 1 minute until fragrant. Stir in 2 tbsp water and simmer for 2 minutes until slightly thickened. Stir in green scallions and remove from heat.

Frequently asked questions

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

Total time is about 23 minutes (15 min prep + 8 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 Sauce?

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 Sauce?

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 Sauce 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.

Is Miso-Glazed Salmon with Ginger-Scallion Sauce 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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