Pan-Seared Salmon with Miso Glaze and Ginger Scallion Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared to a crisp golden finish, glazed with a savory miso sauce, served atop fragrant ginger and scallion rice. This japanese-inspired seafood ready in about 40 minutes pairs 6 oz each, skin on salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

★ 4.4 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice, 2 1/4 cups water, 1 tsp salt, 1 tbsp grated fresh ginger, and 2 sliced scallions in a medium pot. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth to create the miso glaze.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets with skin on and season with salt. Place salmon skin-side down and sear for 4-5 minutes until skin is crisp and golden.
  4. Step 4: Flip salmon and brush the top generously with the miso glaze. Cook for another 2-3 minutes until salmon is just cooked through and glaze caramelizes slightly.
  5. Step 5: Fluff the ginger scallion rice with a fork and divide among plates. Top with salmon fillets, drizzle with any remaining glaze from the pan, and sprinkle 1 tsp black sesame seeds as garnish. Serve immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Miso Glaze and Ginger Scallion Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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 Glaze and Ginger Scallion Rice?

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 Glaze and Ginger Scallion Rice?

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 Glaze and Ginger Scallion Rice 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 Glaze and Ginger Scallion Rice?

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.

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