Pan-Seared Miso-Glazed Salmon with Ginger Rice
Salmon fillets glazed with a savory miso sauce, pan-seared to a caramelized finish, served over fragrant ginger-infused steamed rice. This japanese-inspired seafood ready in about 40 minutes pairs skin-on, 6 oz each salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, skin-on, 6 oz each salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 1, minced garlic clove
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
- 1 tsp sesame oil
- 2, thinly sliced scallions
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, and 1 minced garlic clove until smooth.
- Step 2: Pat dry 4 skin-on salmon fillets (6 oz each) and brush the miso glaze evenly over the flesh side of each fillet. Let rest for 10 minutes.
- Step 3: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water, 1 tsp sesame oil, and 1 tbsp grated ginger in a pot. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let steam 10 minutes.
- Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp.
- Step 5: Flip salmon and cook an additional 2-3 minutes until glaze is caramelized and salmon is just cooked through.
- Step 6: Serve salmon fillets over ginger rice, garnished with 2 thinly sliced scallions.
Frequently asked questions
How long does Pan-Seared Miso-Glazed Salmon with Ginger Rice take to make?
Total time is about 40 minutes (15 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-Seared Miso-Glazed Salmon with Ginger 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-Seared Miso-Glazed Salmon with Ginger 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-Seared Miso-Glazed Salmon with Ginger 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 Pan-Seared Miso-Glazed Salmon with Ginger 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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