Pan-Seared Salmon with Miso Ginger Glaze and Sesame Rice

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 developed and reviewed.

Salmon fillets pan-seared to a golden crust and finished with a savory miso-ginger glaze, served over fluffy sesame-scented rice. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, white miso paste, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 520 cal/serving

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Ingredients

4 pieces, 6 oz each, skin on salmon fillets
3 tbsp white miso paste
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
2 tbsp vegetable oil
1 1/2 cups uncooked jasmine rice
2 cups water
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
2 sliced, for garnish scallions

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Instructions

Step 1: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. Combine with 2 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Stir in 1 tsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Step 2: In a small bowl, whisk 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp honey until smooth to create the glaze.
Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with salt and pepper, place skin-side down, and sear for 5-6 minutes until the skin is crisp and golden.
Step 4: Flip the salmon and brush the miso-ginger glaze over the cooked side. Cook for 2-3 minutes more until the glaze thickens and the salmon is just cooked through.
Step 5: Serve the glazed salmon atop the sesame rice, garnished with 2 sliced scallions for fresh color and flavor.