Pan-Seared Salmon with Miso-Glazed Carrots

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

A quick pan-seared salmon served alongside tender carrots glazed with a savory-sweet miso sauce for umami richness. This japanese-inspired seafood ready in about 25 minutes pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 2 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 salmon fillets (5 oz each) evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Place the salmon fillets skin side down and cook for 5-6 minutes without moving until the skin is crisp and edges are opaque. Flip carefully and cook for another 2-3 minutes until the salmon is just cooked through. Remove from skillet and keep warm.
  3. Step 3: In the same skillet, add 4 peeled and sliced carrots (1/2-inch rounds). Sauté over medium heat for 5 minutes until they start to soften.
  4. Step 4: Stir together 2 tbsp white miso paste, 1 tbsp mirin, 1 tsp brown sugar, and 1/4 cup water in a small bowl until smooth. Pour this miso glaze over the carrots in the skillet.
  5. Step 5: Cook the carrots and glaze for another 5 minutes, stirring occasionally, until carrots are tender and the sauce thickens slightly to coat them.
  6. Step 6: Plate the salmon with the miso-glazed carrots, sprinkle 1 tsp toasted sesame seeds on top if using, and serve immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Miso-Glazed Carrots take to make?

Total time is about 25 minutes (10 min prep + 15 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-Glazed Carrots?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Miso-Glazed Carrots?

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-Glazed Carrots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Glazed Carrots?

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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