Pan-Seared Miso Salmon with Seaweed Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A flavorful Japanese-inspired dish featuring miso-marinated salmon seared to perfection, served atop fragrant seaweed-infused rice for a satisfying meal. This japanese-inspired seafood ready in about 55 minutes pairs (6 oz each) 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 410 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 cup uncooked Japanese short-grain rice
• 1 1/4 cups water
• 2 tbsp dried shredded nori seaweed
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 tbsp thinly sliced scallions

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp grated fresh ginger until smooth. Coat 4 salmon fillets evenly with the marinade and refrigerate for 20 minutes.
2. Step 2: While the salmon marinates, rinse 1 cup uncooked Japanese short-grain rice under cold water until the water runs clear. Combine the rice with 1 1/4 cups water in a medium pot, cover, and bring to a boil over medium-high heat. Reduce to low and simmer for 15 minutes until water is absorbed, then remove from heat and keep covered for 10 minutes.
3. Step 3: Stir 2 tbsp dried shredded nori seaweed and 1 tbsp rice vinegar gently into the cooked rice to infuse flavor and texture.
4. Step 4: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Remove the salmon from marinade, letting excess drip off, and sear each fillet skin-side down for 4 minutes until the edges are crispy and golden.
5. Step 5: Flip the salmon and cook for an additional 2-3 minutes until the salmon is cooked through but still moist inside.
6. Step 6: Serve each salmon fillet over a bed of the seaweed rice, garnished with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions for a fresh finish.