Pan-Seared Salmon with Miso Ginger Glaze and Wilted Spinach
An elegant seafood entrée featuring crispy-skinned salmon glazed with a savory miso ginger sauce and served with garlicky wilted spinach. This japanese-inspired seafood ready in about 22 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 380 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 (6 oz each) skin-on salmon fillets
- 3 tbsp white miso paste
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 5 cups fresh baby spinach
- 2 thinly sliced garlic cloves
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth to create the glaze.
- Step 2: Pat dry 4 (6 oz each) skin-on salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crispy and edges are golden.
- Step 4: Flip the salmon and brush the top with half of the miso glaze. Cook for another 2-3 minutes until salmon is just cooked through and glaze is caramelized. Remove from pan and tent loosely with foil.
- Step 5: In the same skillet, add 2 thinly sliced garlic cloves and 5 cups fresh baby spinach. Sauté over medium heat for 2-3 minutes until spinach is wilted and garlic is fragrant but not browned.
- Step 6: Plate the salmon on a bed of wilted spinach and drizzle with remaining miso ginger glaze. Serve immediately.
Frequently asked questions
How long does Pan-Seared Salmon with Miso Ginger Glaze and Wilted Spinach take to make?
Total time is about 22 minutes (10 min prep + 12 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 Wilted 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 Wilted 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 Wilted Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wilted 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.
