Pan-Seared Salmon with Miso-Maple Glaze and Sesame Green Beans

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 crisp skin, glazed with a sweet-savory miso-maple sauce, paired with toasted sesame green beans. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, white miso paste, maple syrup 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 pieces (6 oz each, skin on) salmon fillets
2 tbsp white miso paste
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp fresh ginger, grated
12 oz green beans, trimmed
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp grated fresh ginger until smooth and glossy.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Place salmon fillets skin-side down in the hot skillet and cook without moving for 5-6 minutes until skin is crisp and releases easily from the pan.
Step 4: Flip salmon and brush each fillet with half of the miso-maple glaze. Cook for an additional 2-3 minutes until salmon is just cooked through and glaze is sticky.
Step 5: Meanwhile, in a separate skillet, heat 1 tbsp sesame oil over medium heat. Add 12 oz trimmed green beans and sauté for 5-7 minutes until tender-crisp and blistered.
Step 6: Toss green beans with 1 tbsp toasted sesame seeds and season with a pinch of salt. Serve salmon atop green beans, drizzling remaining glaze over the top.