Pan-Seared Salmon with Miso Glaze and Scallion Salad
Rich pan-seared salmon finished with a savory miso glaze, served alongside a fresh scallion and ginger salad for balance. This japanese-inspired seafood ready in about 22 minutes pairs 6 oz each 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 420 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 pieces, 6 oz each salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp vegetable oil
- 6, thinly sliced scallions
- 1 tbsp, julienned fresh ginger
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp black sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to form the miso glaze.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets (6 oz each) and place skin-side down in the skillet. Sear for 4-5 minutes until skin is crisp and golden.
- Step 3: Flip the salmon and brush the top with half of the miso glaze. Cook for another 3 minutes until salmon is cooked through and glaze is caramelized. Remove salmon and keep warm.
- Step 4: In a mixing bowl, combine 6 thinly sliced scallions, 1 tbsp julienned fresh ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss gently to make a bright salad.
- Step 5: Plate each salmon fillet topped with a spoonful of remaining miso glaze, garnish with the scallion salad, and sprinkle 1 tsp black sesame seeds over all before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Miso Glaze and Scallion Salad 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 Glaze and Scallion Salad?
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 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Miso Glaze and Scallion Salad?
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 Salad 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 Scallion Salad?
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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