Pan-Fried Salmon with Miso-Maple Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

Salmon fillets pan-fried to crisp skin perfection, glazed with a sweet-savory miso and maple syrup sauce, served atop sesame sautéed spinach for a balanced meal. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each), skin on salmon fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp sesame oil
2 tbsp white miso paste
2 tbsp pure maple syrup
2 cloves, minced garlic cloves
4 cups baby spinach
1 tbsp toasted sesame seeds

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Instructions

Step 1: Pat dry 2 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp sesame oil in a nonstick skillet over medium-high heat until shimmering.
Step 2: Place salmon fillets skin side down in the skillet and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook for 2-3 minutes more until salmon is just cooked through.
Step 3: Remove salmon to a plate. In the same skillet, lower heat to medium and add 2 tbsp white miso paste, 2 tbsp pure maple syrup, and 2 minced garlic cloves. Stir for 1-2 minutes until the glaze is smooth and bubbling.
Step 4: Return salmon to the pan and spoon the miso-maple glaze over the fillets, cooking for an additional 1 minute to coat and warm.
Step 5: Meanwhile, heat remaining 1 tbsp sesame oil in another skillet over medium heat. Add 4 cups baby spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt.
Step 6: Serve glazed salmon on a bed of sesame spinach, sprinkled with 1 tbsp toasted sesame seeds for a nutty finish.