Pan-Seared Salmon with Miso-Sesame Glaze

By AislePrompt Editorial · ·

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 drafted and published.

A tender salmon fillet pan-seared and glazed with a savory miso and sesame sauce for an umami-packed entrée. This Japanese sushi recipe, ready in about 22 minutes, pairs salmon fillets, white miso paste, and soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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: 12 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon honey, and 1 teaspoon toasted sesame oil in a small bowl until smooth and glossy.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  3. Step 3: Place 4 salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden.
  4. Step 4: Flip the fillets carefully and cook for another 2 minutes until just cooked through.
  5. Step 5: Reduce heat to low and brush the miso glaze evenly over the salmon fillets, cooking for 1-2 minutes more until the glaze thickens slightly and becomes shiny.
  6. Step 6: Remove from heat, sprinkle 1 tablespoon sesame seeds and 2 tablespoons sliced scallions on top, and serve immediately with steamed rice or vegetables.

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