Pan-Seared Salmon with Miso Glaze and Sesame Cucumber Salad

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

Salmon fillets glazed with a sweet-savory miso sauce paired with a refreshing sesame cucumber salad for balance and crunch. This japanese-inspired seafood ready in about 20 minutes pairs 6 oz each salmon fillets, skin on, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp brown sugar until smooth to make the miso glaze.
  2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Place salmon skin-side down in the skillet and cook for 5 minutes until skin is crisp. Flip and brush the top with half of the miso glaze, cooking an additional 3 minutes until salmon is just cooked through and glaze is sticky.
  4. Step 4: Meanwhile, toss 1 large thinly sliced cucumber with 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp toasted sesame seeds, and 2 thinly sliced scallions. Season with a pinch of salt.
  5. Step 5: Serve the glazed salmon over a bed of the sesame cucumber salad, drizzling remaining miso glaze over the top if desired.

Frequently asked questions

How long does Pan-Seared Salmon with Miso Glaze and Sesame Cucumber Salad take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sesame Cucumber 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 white miso paste from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Miso Glaze and Sesame Cucumber 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 Sesame Cucumber 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 Sesame Cucumber 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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