Miso-Glazed Salmon with Ginger-Scallion Sauce
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 blends (6 oz each), skin-on salmon fillets, white miso paste, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, finely grated ginger
- 3, thinly sliced (white and green parts separated) scallions
- 1 tsp sesame oil
- 2 cups cooked jasmine rice
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Miso-Glazed Salmon with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
What others are saying
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
