Miso-Glazed Salmon with Sesame Spinach and Scallions

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets glazed with a savory miso sauce, served atop wilted sesame spinach and garnished with fresh scallions for an umami-packed meal. This Japanese-inspired seafood recipe, ready in about 30 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 370 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 370 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 tsp grated fresh ginger
2 tbsp vegetable oil
6 cups baby spinach
1 tbsp sesame oil
2 minced garlic cloves
3 sliced thin scallions
1 tbsp toasted sesame seeds
to taste black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated fresh ginger until smooth to make the glaze.
Step 2: Pat dry 4 salmon fillets (6 oz each) and brush each generously with the miso glaze. Let rest for 10 minutes to marinate.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add salmon fillets skin-side down and cook for 4-5 minutes until edges are crispy and golden.
Step 4: Flip salmon carefully and cook another 3-4 minutes until cooked through and glaze caramelizes. Remove salmon from pan and keep warm.
Step 5: In the same skillet, add 1 tbsp sesame oil and 2 minced garlic cloves; sauté garlic for 30 seconds until fragrant.
Step 6: Add 6 cups baby spinach and cook, stirring constantly, for 2-3 minutes until wilted but still bright green. Season with black pepper to taste.
Step 7: Plate sautéed spinach and top with miso-glazed salmon. Garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving.