Pan-Seared Salmon with Miso Glaze and Sautéed Spinach

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Rich salmon fillets pan-seared to perfection and glazed with a savory miso sauce, served atop garlicky sautéed spinach. This Japanese seafood recipe, ready in about 22 minutes, pairs salmon fillets (skin-on), white miso paste, and mirin 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 "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 4 Japanese cuisine 380 cal/serving

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Ingredients

4 pieces salmon fillets (skin-on), 6 oz each
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp honey
6 cups spinach leaves
3 garlic cloves (minced)
2 tbsp vegetable oil
1 tsp sesame oil
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey until smooth to create the miso glaze.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp black pepper and place skin-side down in the skillet. Cook for 5-6 minutes until the skin is crispy.
Step 3: Flip the salmon and brush the tops generously with the miso glaze. Cook for an additional 2-3 minutes until the salmon is cooked through and the glaze is slightly caramelized. Remove salmon from skillet and keep warm.
Step 4: In the same skillet, add 1 tbsp vegetable oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 6 cups fresh spinach leaves.
Step 5: Toss the spinach for 2-3 minutes until just wilted, drizzle with 1 tsp sesame oil and toss again. Remove from heat.
Step 6: Serve each salmon fillet atop a bed of garlicky sautéed spinach, spooning any extra miso glaze from the pan over the top.