Koji-Miso Glazed Salmon with Miso-Infused Rice
A restaurant-quality Japanese dish featuring tender salmon glazed in homemade koji-miso sauce, served over perfectly steamed rice with a hint of toasted sesame. The authentic umami depth comes from fermenting miso with koji rice. This japanese-inspired asian (gluten-free) ready in about 50 minutes pairs (6 oz) fillets, skin-on salmon fillets, white miso paste, koji rice 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) fillets, skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp koji rice
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sesame oil
- 2 cups short-grain sushi rice
- 2 cups water
- 1 tbsp toasted sesame seeds
- 2, thinly sliced green onions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp koji rice, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sesame oil until smooth. Pat salmon fillets dry with paper towels, then brush evenly with miso glaze, leaving skin side uncoated.
- Step 2: Heat a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes until crispy, then flip and cook 3 minutes more until internal temperature reaches 125°F.
- Step 3: While salmon cooks, rinse 2 cups short-grain sushi rice under cold water until water runs clear. Combine rice and 2 cups water in a rice cooker and cook until done (about 20 minutes), then let sit covered for 10 minutes.
- Step 4: Fluff cooked rice with a fork, stir in 1 tbsp toasted sesame seeds, and divide among plates. Top with salmon fillets, skin-side up, and sprinkle with 2 thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Koji-Miso Glazed Salmon with Miso-Infused Rice take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Koji-Miso Glazed Salmon with Miso-Infused Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Koji-Miso Glazed Salmon with Miso-Infused Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Koji-Miso Glazed Salmon with Miso-Infused Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Koji-Miso Glazed Salmon with Miso-Infused Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
