Pan-Roasted Salmon with Miso-Ginger Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

Salmon filets glazed with a savory-sweet miso and ginger sauce, pan-roasted to develop a caramelized crust and tender interior. This Japanese-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs salmon filets, white miso paste, fresh ginger 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 rice, quinoa, or a quick salad. 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 4 Japanese cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) salmon filets
3 tbsp white miso paste
1 tbsp, grated fresh ginger
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
2 tbsp vegetable oil
for serving lime wedges

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil until smooth.
Step 2: Pat dry 4 salmon filets (6 oz each) and brush each generously with the miso-ginger glaze on all sides.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering, then add salmon skin-side down and cook for 4-5 minutes until skin is crisp.
Step 4: Carefully flip the salmon and cook for another 3-4 minutes, spooning any leftover glaze over the top, until salmon is opaque and flakes easily.
Step 5: Remove from heat and serve immediately with lime wedges for squeezing over the top.