Authentic Miso-Glazed Salmon with Ginger Scallion Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A perfectly balanced Japanese-inspired dish featuring tender salmon glazed in rich miso paste, served atop fragrant ginger-scented rice with crisp-tender vegetables. This japanese-inspired one pot (gluten-free, high-protein) ready in about 50 minutes pairs (6 oz each), skin-on salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 (6 oz each), skin-on salmon fillets
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp sugar
• 1 tbsp, finely grated fresh ginger
• 1 1/2 cups, short-grain rice
• 1 3/4 cups water
• 4, thinly sliced (white and green parts separated) scallions
• 1 tsp sesame oil
• 1 tbsp butter
• 1 1/2 cups broccoli florets
• 1/2 cup, julienned carrots
• 1/2 tsp soy sauce
• 1 tsp sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tsp sugar, and 1 tbsp finely grated ginger until smooth; set aside.
2. Step 2: Rinse rice under cold water until water runs clear, then combine with 1 3/4 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed; remove from heat and let rest, covered, for 10 minutes.
3. Step 3: While rice cooks, heat 1 tsp sesame oil in a skillet over medium heat. Add 2 tbsp sliced white scallions and 1/4 tsp grated ginger, stir-frying for 1 minute until fragrant.
4. Step 4: Add broccoli and carrots to the skillet, toss with 1/2 tsp soy sauce, and cook for 4 minutes until crisp-tender; remove from heat.
5. Step 5: Preheat oven to 400°F (200°C). Place salmon skin-side down on a parchment-lined baking sheet. Brush generously with miso glaze, spreading evenly over the top.
6. Step 6: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork; the glaze should be bubbly and golden at the edges.
7. Step 7: Fluff cooked rice with a fork, then fold in 1 tbsp butter and remaining 2 tbsp sliced green scallions. Serve salmon over rice with vegetable medley on the side, sprinkled with sesame seeds.