Miso-Glazed Sesame Salmon with Ginger-Scallion Rice
Flaky salmon fillets coated in a savory-sweet miso glaze, served over fragrant ginger-scented rice for a restaurant-quality dinner in under 30 minutes. This japanese-inspired one pot ready in about 22 minutes pairs (5 oz each), skin-on 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 380 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.
Ingredients
- 4 (5 oz each), skin-on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 2 cups cooked white rice
- 3, thinly sliced scallions
- 1 tsp sesame seeds
- 1/2 tbsp soy sauce
Instructions
- Step 1: Whisk miso paste, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a bowl until smooth. Brush half the mixture over salmon fillets.
- Step 2: Heat a skillet over medium-high heat; place salmon skin-side down and cook for 4 minutes until skin is crispy. Flip and brush with remaining glaze; cook for 3-4 minutes more until salmon flakes easily.
- Step 3: While salmon cooks, stir cooked rice with 1/2 tbsp soy sauce and half the sliced scallions. Plate salmon over rice, garnish with remaining scallions and sesame seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sesame Salmon with Ginger-Scallion Rice take to make?
Total time is about 22 minutes (10 min prep + 12 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 Sesame Salmon with Ginger-Scallion Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Sesame Salmon with Ginger-Scallion Rice?
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 Sesame Salmon with Ginger-Scallion Rice 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.
What goes well with Miso-Glazed Sesame Salmon with Ginger-Scallion Rice?
Japanese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
