Pan-Seared Salmon with Miso-Glazed Carrots and Ginger Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Tender pan-seared salmon paired with sweet miso-glazed carrots and fragrant ginger-infused jasmine rice for a balanced meal. This asian fusion-inspired seafood ready in about 45 minutes pairs (6 oz each), skin on salmon fillets, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 4 pieces (6 oz each), skin on salmon fillets
• 3 tbsp white miso paste
• 2 tbsp honey
• 4 medium, peeled and cut into 3-inch sticks carrots
• 2 tbsp unsalted butter
• 1 1/2 cups, rinsed jasmine rice
• 2 tbsp, grated fresh ginger
• 3 cups water
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2, thinly sliced for garnish green onions
• 1 tbsp, for garnish toasted sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste and 2 tbsp honey. Toss 4 medium peeled carrots cut into 3-inch sticks with this glaze, then spread on a baking sheet. Roast carrots for 20 minutes until tender and caramelized.
2. Step 2: While carrots roast, bring 3 cups water to a boil in a medium pot. Add 1 1/2 cups rinsed jasmine rice, 2 tbsp grated fresh ginger, and 1 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
3. Step 3: Heat 1 tbsp unsalted butter and 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Season 4 skin-on salmon fillets with 1/2 tsp black pepper and 1/4 tsp salt. Place salmon skin-side down and cook for 5-6 minutes until skin is crisp.
4. Step 4: Flip salmon carefully and cook for another 3-4 minutes until opaque and just cooked through. Remove from heat and keep warm.
5. Step 5: Stir 2 tbsp soy sauce and remaining 1 tbsp unsalted butter into ginger rice, fluffing gently with a fork.
6. Step 6: Serve salmon fillets atop ginger rice, with roasted miso-glazed carrots on the side. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds for a flavorful presentation.