Pan-Seared Salmon with Miso-Ginger Glaze and Scallions

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

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.

Salmon fillets seared to crispy perfection and glazed with a savory miso-ginger sauce, topped with fresh scallions for a bright finish. This Japanese seafood recipe, ready in about 22 minutes, pairs salmon fillets, white miso paste, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 "Build a week of meals around this recipe" 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: 10 min Cook: 12 min Serves 2 Japanese cuisine 410 cal/serving

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Ingredients

2 pieces (6 oz each) salmon fillets, skin on
2 tbsp white miso paste
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp vegetable oil
2 stalks thinly sliced scallions
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar until smooth and set aside.
Step 2: Pat dry 2 salmon fillets (6 oz each) and season skin and flesh with 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
Step 3: Place the salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until the skin is crispy and golden brown.
Step 4: Flip the salmon and cook for 2 minutes on the flesh side. Brush each fillet generously with the miso-ginger glaze and cook for an additional 1 minute until the glaze is sticky and heated through.
Step 5: Remove from heat and sprinkle 2 thinly sliced scallions over the salmon before serving.