Pan-Seared Miso-Glazed Salmon with Sautéed Spinach

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

A tender salmon fillet glazed with a savory miso sauce, paired with garlicky sautéed spinach for a balanced Japanese-inspired dish. This Japanese recipe, ready in about 20 minutes, pairs salmon fillet, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Serves 2 Japanese cuisine 380 cal/serving

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Ingredients

2 pieces, 6 oz each salmon fillet
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
5 cups baby spinach
3, minced garlic cloves
1 tbsp sesame oil
2 tbsp vegetable oil
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and set aside.
Step 2: Pat dry 2 salmon fillets (6 oz each), season both sides lightly with salt and black pepper.
Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 4 minutes until crispy edges form.
Step 4: Flip the salmon and brush the miso glaze generously over the top; cook for another 3 minutes until the glaze thickens and the salmon is just cooked through.
Step 5: While salmon cooks, heat 1 tbsp sesame oil in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 6: Add 5 cups baby spinach to the pan with garlic, cooking and stirring for 2-3 minutes until wilted but still bright green. Season with salt to taste.
Step 7: Plate the miso-glazed salmon alongside the sautéed spinach and serve immediately.