Pan-Seared Salmon with Miso Glaze and Sesame Ginger Rice

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Tender salmon fillets glazed with savory miso and paired with fragrant sesame ginger rice for a balanced and elegant meal. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces, 6 oz each salmon fillets
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp honey
1 tbsp grated fresh ginger
2 minced garlic cloves
2 tsp sesame oil
1 cup uncooked jasmine rice
1 1/4 cups water
1 tbsp toasted sesame seeds
2 thinly sliced scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 1 cup uncooked jasmine rice under cold water until the water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes until water is absorbed and rice is tender.
Step 2: While the rice cooks, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl to make the glaze.
Step 3: Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crisp.
Step 4: Flip the salmon and brush each fillet generously with the miso glaze. Cook an additional 3-4 minutes, spooning more glaze over the tops until the salmon is cooked through and glaze caramelizes slightly.
Step 5: Remove salmon and let rest. Fluff the rice with a fork and stir in 2 tsp sesame oil. Serve the salmon over the rice, garnished with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.