Pan-Seared Salmon with Miso Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

Flaky salmon fillets pan-seared to golden perfection, glazed with a sweet-savory miso sauce and served alongside sesame-sautéed spinach. This Japanese-inspired seafood recipe, ready in about 25 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 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

4 fillets (6 oz each), skin on salmon fillets
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 tablespoon brown sugar
2 tablespoons vegetable oil
8 cups, washed and stems removed fresh spinach
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1, minced garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon brown sugar until smooth and glossy.
Step 2: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Pat dry 4 salmon fillets and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 3: Place salmon fillets skin-side down in the skillet. Cook for 4-5 minutes without moving until the skin is crisp and golden.
Step 4: Flip the fillets and brush the tops generously with the miso glaze. Cook an additional 3 minutes, brushing with more glaze halfway through, until salmon is cooked through and caramelized.
Step 5: Remove salmon from pan and keep warm. In the same skillet, add 1 teaspoon sesame oil and 1 minced garlic clove. Sauté for 30 seconds until fragrant.
Step 6: Add 8 cups fresh spinach and toss over medium heat for 2-3 minutes until wilted. Season with a pinch of salt.
Step 7: Serve salmon fillets over the sesame spinach, sprinkled with 1 tablespoon toasted sesame seeds.