Pan-Seared Miso-Glazed Salmon with Scallion Soy Sauce

By AislePrompt Editorial · ·

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.

This dish features a savory miso-glazed salmon fillet pan-seared to perfection, served with a bright scallion soy dipping sauce for a balanced umami finish. 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 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: 15 min Cook: 10 min Serves 2 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar until smooth and well combined.
  2. Step 2: Pat dry 2 salmon fillets (6 oz each) with paper towels and spread the miso glaze evenly over the skin side of each fillet. Let them marinate at room temperature for 10 minutes.
  3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 4-5 minutes without moving until the edges are crispy and the skin is golden.
  4. Step 4: Flip the salmon and cook for another 2-3 minutes until cooked through but still moist inside. Remove from heat.
  5. Step 5: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp water, and 3 finely sliced scallions. Stir well to create the dipping sauce.
  6. Step 6: Plate the salmon fillets skin-side up and drizzle with the scallion soy sauce. Sprinkle 1 tsp toasted sesame seeds on top for a nutty finish.

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