Pan-Seared Miso-Glazed Salmon with Scallion Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a savory miso sauce, served atop fragrant scallion-infused steamed rice. This japanese 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve each salmon fillet over a bed of scallion rice, garnished with 1 tsp toasted sesame seeds if desired.

Frequently asked questions

How long does Pan-Seared Miso-Glazed Salmon with Scallion Rice take to make?

Total time is about 35 minutes (15 min prep + 20 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 Scallion Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Miso-Glazed Salmon with Scallion 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 Scallion 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 Scallion Rice?

Japanese japanese 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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