Pan-Fried Salmon with Miso Glaze and Scallion Rice

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

Tender pan-fried salmon fillets glazed with a savory miso sauce, served atop fluffy scallion-infused steamed rice. This japanese-inspired seafood ready in about 20 minutes pairs (5 oz each) salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Japanese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 salmon fillets (5 oz each) with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering, then place salmon fillets skin-side down. Cook for 4 minutes until skin is crisp.
  4. Step 4: Flip the salmon and brush the miso glaze evenly over the top. Cook an additional 3 minutes until salmon is cooked through and glaze is caramelized.
  5. Step 5: Meanwhile, stir 3 thinly sliced scallion stalks and 1 tsp sesame oil into 2 cups cooked jasmine rice until well combined and heated through.
  6. Step 6: Serve the glazed salmon on a bed of scallion rice, spooning any remaining glaze from the pan over the top.

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Frequently asked questions

How long does Pan-Fried Salmon with Miso Glaze and Scallion Rice take to make?

Total time is about 20 minutes (10 min prep + 10 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 Pan-Fried Salmon with Miso Glaze and 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 (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Fried Salmon with Miso Glaze and 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 Pan-Fried Salmon with Miso Glaze and Scallion Rice 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.

What goes well with Pan-Fried Salmon with Miso Glaze and Scallion Rice?

Japanese seafood 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.

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