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Miso Glazed Salmon with Sesame Rice

Miso glazed salmon with sesame rice is a sweet-and-savory weeknight dinner, featuring flaky fillets coated in a quick miso glaze. Bake to tender, then serve over warm sesame-jasmine rice with toasted seeds and green onion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets
  • 2 tbsp white miso paste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 2 clove garlic
  • 1 tsp fresh ginger
  • 1 tbsp olive oil
For the Sesame Rice
  • 2 cup cooked jasmine rice
  • 1 tbsp butter
  • 1 tbsp toasted sesame oil
  • 2 tsp toasted sesame seeds
  • 2 green onions
  • 0.5 tsp salt
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions
  • 2 lime wedges
  • 0.25 cup fresh cilantro optional

Equipment

  • 1 cast iron skillet

Method
 

Make the miso glaze
  1. In a bowl, whisk together white miso paste, low-sodium soy sauce, honey, mirin, sesame oil, garlic, and fresh ginger until smooth. The glaze should look glossy and evenly combined.
  2. Pat the salmon fillets dry and brush generously with the miso glaze, coating the tops thickly. Leave any extra glaze in the bowl for later brushing.
  3. Let the salmon marinate for 15 minutes so the glaze clings and flavors the surface. Place it in the refrigerator while it rests.
Sear and bake the salmon
  1. Heat olive oil in a large oven-safe cast iron skillet over medium-high heat until shimmering. You should see a thin, fluid sheen across the pan.
  2. Sear the salmon for 2 minutes without moving it, until the surface looks lightly browned. The edges should begin to turn opaque.
  3. Brush the salmon with more miso glaze to build a sticky coating. The glaze should spread in an even layer over the seared tops.
  4. Transfer the skillet to a 400°F (200°C) oven and bake for 8–10 minutes until the salmon flakes easily with a fork. The center should turn opaque while staying moist.
Finish the sesame rice and serve
  1. In a bowl, stir the warm cooked jasmine rice with butter, toasted sesame oil, toasted sesame seeds, green onions, and salt. Mix until the butter melts and the rice looks glossy with specks of sesame.
  2. Divide the sesame rice among serving plates, spreading it into even mounds. Leave space on top for the salmon.
  3. Place the baked miso-glazed salmon on top of the sesame rice. The glaze should look slightly tacky and cling to the fish.
  4. Garnish with sesame seeds, green onions, cilantro (optional), and lime wedges. Finish right before eating so the lime stays bright.
  5. Serve immediately while the salmon is hot and flaky and the rice is steaming. Spoon any pan glaze over the fish if you have it.

Notes

For best results, keep the salmon dry before glazing so the miso mixture caramelizes in the oven. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently in a 300°F (150°C) oven until warmed through. Freezing is not recommended for best texture. Swap honey for maple syrup for a slightly deeper flavor (still not vegan).