Pan-Seared Miso-Glazed Salmon with Scallion Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 glazed with a savory miso sauce, served atop fragrant scallion-infused steamed rice. This Japanese recipe, ready in about 35 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 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.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 420 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 granulated sugar
3 stalks scallions
1 cup short grain white rice
1 1/4 cups water
2 tbsp vegetable oil
1 tsp (optional) sesame seeds

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Instructions

Step 1: Rinse 1 cup short grain white rice under cold water until the water runs clear. Combine rice and 1 1/4 cups water in a medium pot, cover, and bring to a boil over high heat. Reduce to low and simmer for 15 minutes until water is absorbed. Turn off heat and let rice steam covered for 10 minutes.
Step 2: While the rice cooks, thinly slice 3 scallions, separating white and green parts. Stir the green parts into the steamed rice gently to distribute.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp granulated sugar until smooth.
Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets and place skin-side down in the pan. Cook for 4 minutes until the edges turn crispy.
Step 5: Flip salmon and brush the miso glaze evenly over the top of each fillet. Cook for an additional 3 minutes until glaze thickens and salmon is just cooked through.
Step 6: Serve each salmon fillet over a bed of scallion rice, garnished with 1 tsp toasted sesame seeds if desired.