Pan-Roasted Salmon with Miso Glaze and Scallion Rice
Salmon fillets pan-roasted with a savory miso glaze served atop fragrant scallion-infused jasmine rice. This japanese-inspired seafood ready in about 35 minutes pairs (6 oz each), skin on salmon fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 pieces (6 oz each), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp honey
- 1 tbsp olive oil
- 1 cup jasmine rice
- 1 1/4 cups water
- 3 stalks, thinly sliced scallions
- 1/2 tsp salt
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp honey until smooth and set aside.
- Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium pot with 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.
- Step 3: While rice cooks, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place 2 salmon fillets skin side down in the pan and cook for 5-6 minutes until skin is crispy.
- Step 4: Flip the salmon gently and brush the top side with half of the miso glaze. Cook for another 3-4 minutes until salmon is just cooked through and glaze is caramelized.
- Step 5: Fluff the cooked rice with a fork and stir in 3 thinly sliced scallions.
- Step 6: Serve each salmon fillet over a bed of scallion rice, spooning remaining miso glaze over the top.
Frequently asked questions
How long does Pan-Roasted Salmon with Miso Glaze and Scallion Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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-Roasted 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 white miso paste from drying out.
Can I substitute ingredients in Pan-Roasted 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-Roasted 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-Roasted 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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