Pan-Seared Salmon with Miso Glaze and Sesame Spinach Salad

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

Salmon fillets pan-seared to a tender finish and glazed with a savory miso sauce, paired with a refreshing sesame spinach salad. 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 410 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 410 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
5 cups fresh baby spinach
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
1 tablespoon rice vinegar
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 soy sauce, and 1 tablespoon honey until smooth to form the miso glaze.
Step 2: Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season 4 salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Step 3: Place salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crisp. Flip and cook for another 3 minutes, then brush the tops generously with the miso glaze. Cook for 1-2 more minutes until the glaze is slightly caramelized and the salmon is cooked through.
Step 4: While the salmon cooks, toss 5 cups fresh baby spinach with 1 teaspoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon sesame seeds. Mix well to coat and season lightly with salt if needed.
Step 5: Serve each glazed salmon fillet alongside a portion of the sesame spinach salad for a balanced meal.