Pan-Seared Miso-Glazed Salmon with Scallion Goma Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Tender salmon fillets pan-seared and coated with a savory-sweet miso glaze, served with a nutty scallion sesame sauce. This Japanese recipe, ready in about 25 minutes, pairs 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 380 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.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
2 tbsp sesame oil
4, thinly sliced scallions
2 tbsp toasted white sesame seeds
1 tbsp rice vinegar
2 tbsp water
2 tbsp vegetable oil

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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 to create the miso glaze.
Step 2: Pat dry 4 salmon fillets (6 oz each) and brush both sides evenly with the miso glaze. Let sit for 10 minutes at room temperature.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 4 minutes until the skin is crisp and golden.
Step 4: Flip the salmon and cook for another 3 minutes until the glaze caramelizes and the fish is cooked through but still moist.
Step 5: Meanwhile, in a small bowl, combine 2 tbsp toasted white sesame seeds, 4 thinly sliced scallions, 2 tbsp water, 1 tbsp rice vinegar, and 2 tbsp sesame oil. Stir well until the sauce is slightly thickened and aromatic.
Step 6: Serve the salmon topped with the scallion goma sauce for a fragrant finish.