Grilled Miso-Glazed Salmon with Sesame and Scallion Rice

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Succulent salmon fillets brushed with a sweet and savory miso glaze, grilled to flaky perfection, served over fragrant sesame-scallion rice. This Japanese-inspired New Year's recipe, ready in about 45 minutes, pairs 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 480 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: 20 min Cook: 25 min Serves 4 Japanese cuisine 480 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 1/2 cups uncooked jasmine rice
2 1/4 cups water
2 tsp toasted sesame oil
3, thinly sliced scallions
1 tbsp sesame seeds
1 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to make the glaze.
Step 2: Brush the glaze evenly over 4 skin-on salmon fillets (6 oz each) and let marinate at room temperature for 15 minutes.
Step 3: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine the rice with 2 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam covered for 10 minutes.
Step 4: While rice cooks, preheat grill or grill pan to medium-high heat and brush with 1 tbsp vegetable oil.
Step 5: Grill the salmon fillets, skin side down, for 4-5 minutes until the skin is crisp, then flip and grill for another 3-4 minutes until salmon is just cooked through and glaze is caramelized.
Step 6: Fluff the cooked rice with a fork, stir in 2 tsp toasted sesame oil, 3 thinly sliced scallions, and 1 tbsp sesame seeds.
Step 7: Serve the grilled miso-glazed salmon fillets over the sesame-scallion rice immediately.