Pan-Seared Salmon with Miso Glaze and Scallion Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared and brushed with a savory miso glaze, served atop fragrant scallion-infused rice. This japanese-inspired seafood ready in about 35 minutes pairs 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 480 calories and feeds 2, 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
  2. Step 2: While rice cooks, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp honey in a small bowl until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Place 2 salmon fillets skin-side down and cook for 5-6 minutes until the skin is crisp.
  4. Step 4: Flip salmon carefully and brush the top side generously with the miso glaze. Cook for another 2-3 minutes until salmon is cooked through and glaze is caramelized.
  5. Step 5: Fluff cooked rice with a fork and stir in 3 thinly sliced scallions. Serve the glazed salmon on a bed of scallion rice, sprinkled with 1 tsp toasted sesame seeds.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Scallion Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Miso Glaze and 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 Scallion Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 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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