Pan-Seared Salmon with Miso-Ginger Glaze and Wilted Spinach
Salmon fillets pan-seared to golden perfection and glazed with a savory miso-ginger sauce, served atop tender wilted spinach. This japanese-inspired seafood ready in about 25 minutes pairs white miso paste, grated fresh ginger, soy sauce 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.
Ingredients
- 4 fillets (6 oz each), skin on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp, grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- 6 cups, washed fresh spinach
- 1 tsp sesame oil
- 2, thinly sliced garlic cloves
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 rice vinegar, and 1 tbsp honey until smooth.
- Step 2: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin-side down in the skillet. Cook for 4-5 minutes until skin is crisp and golden.
- Step 3: Flip the salmon and brush each fillet generously with half of the miso-ginger glaze. Cook an additional 3-4 minutes until salmon is cooked through and glaze is caramelized. Remove salmon and keep warm.
- Step 4: In the same skillet, add 1 tbsp olive oil and 2 thinly sliced garlic cloves. Sauté for 1 minute until fragrant, then add 6 cups fresh spinach.
- Step 5: Toss spinach with 1 tsp sesame oil and cook for 2-3 minutes until just wilted. Season lightly with salt if desired.
- Step 6: Serve the glazed salmon fillets over a bed of wilted spinach, drizzling remaining glaze on top.
Frequently asked questions
How long does Pan-Seared Salmon with Miso-Ginger Glaze and Wilted 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 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.
