Pan-Seared Miso-Glazed Salmon with Pickled Cucumber Salad
Tender salmon fillets glazed with a savory miso sauce, paired with a refreshing pickled cucumber salad that balances richness with acidity. This japanese-inspired seafood ready in about 30 minutes pairs 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 350 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 pieces, 6 oz each salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 large, thinly sliced cucumber
- 1/4 cup rice vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 1 tbsp toasted sesame seeds
- 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, and 1 tbsp honey until smooth and set aside.
- Step 2: For the pickled cucumber salad, combine 1/4 cup rice vinegar, 2 tsp sugar, and 1/2 tsp salt in a bowl. Add 1 large thinly sliced cucumber, toss to coat, and let sit at room temperature for 15 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Pat 4 salmon fillets dry and place skin side down in the pan, cooking for 4-5 minutes until skin is crisp.
- Step 4: Flip the salmon and brush the top generously with the miso glaze. Cook for an additional 3-4 minutes until salmon is cooked through and glaze is caramelized and fragrant.
- Step 5: Plate the glazed salmon with a side of the pickled cucumber salad, sprinkled with 1 tbsp toasted sesame seeds for a nutty finish.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Miso-Glazed Salmon with Pickled Cucumber Salad take to make?
Total time is about 30 minutes (20 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-Seared Miso-Glazed Salmon with Pickled Cucumber Salad?
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 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Miso-Glazed Salmon with Pickled Cucumber Salad?
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 Pickled Cucumber Salad 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 Pickled Cucumber Salad?
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.
