Pan-Seared Salmon with Miso-Ginger Glaze and Sautéed Spinach
Succulent salmon fillets pan-seared and brushed with a savory miso-ginger glaze, served with garlicky sautéed spinach. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each), skin on salmon fillets, white miso paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 (6 oz each), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp, grated fresh ginger
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp olive oil
- 5 cups fresh spinach
- 2, thinly sliced garlic cloves
- 1/2 tsp, divided salt
- 1/4 tsp, divided black pepper
- for serving lemon wedges
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil until smooth to create the glaze.
- Step 2: Pat dry 2 salmon fillets (6 oz each, skin on), season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
- Step 3: Place salmon skin-side down and sear for 4 minutes until skin is crispy. Flip and brush the top with half the miso-ginger glaze, cooking an additional 3 minutes until cooked through.
- Step 4: Remove salmon from the pan and wipe the skillet clean. Heat remaining 1 tbsp olive oil over medium heat.
- Step 5: Add 2 thinly sliced garlic cloves and sauté for 30 seconds until fragrant. Add 5 cups fresh spinach, 1/4 tsp salt, and 1/8 tsp black pepper. Cook, stirring frequently, for 2-3 minutes until wilted.
- Step 6: Serve the glazed salmon atop the sautéed spinach with lemon wedges on the side for squeezing.
Frequently asked questions
How long does Pan-Seared Salmon with Miso-Ginger Glaze and Sautéed Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Salmon with Miso-Ginger Glaze and Sautéed Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Miso-Ginger Glaze and Sautéed Spinach?
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 Salmon with Miso-Ginger Glaze and Sautéed Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salmon with Miso-Ginger Glaze and Sautéed Spinach?
Japanese seafood 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
