Miso-Glazed Salmon with Sesame Green Bean Salad

This miso-glazed salmon is a weeknight winner, featuring a rich, savory pan sauce that comes together in minutes. Paired with a crunchy green bean and cabbage salad dressed in a tangy sesame vinaigrette, it’s a balanced meal that’s both satisfying and light.

The salmon is seared until golden, then finished with a miso-butter sauce that adds depth and umami. The salad brings freshness with cucumber, scallions and a sprinkle of sesame seeds. Ready in under 30 minutes, this dish is perfect for a quick yet impressive dinner.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim green beans if needed. Thinly slice scallions, separating white and green parts. Dice cucumber into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. If beans haven’t softened, add 1-2 tablespoons water and cook a bit longer. Transfer to a medium bowl. Wipe out pan.
3. Pat salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil. Wipe out pan.
4. In the same pan over medium heat, combine ¼ cup water, miso sauce concentrate, half the garlic powder and a pinch of salt. Bring to a simmer and cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat; stir in 1 tablespoon butter and ¼ teaspoon sugar until combined.
5. In a large bowl, combine vinegar, half the sesame oil and a pinch of salt. Add green beans, coleslaw mix, scallion whites, cucumber and half the sesame seeds. Toss to coat.
6. Slice salmon. Divide salmon and green bean salad between plates. Spoon miso pan sauce over salmon. Sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for coleslaw mix?

Shredded cabbage or a bag of broccoli slaw are great alternatives.

Is this recipe gluten-free?

The miso sauce concentrate may contain soy sauce (wheat). Check the label or use tamari to make it gluten-free.