Miso-Glazed Baked Salmon with Sesame-Ginger Rice

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 drafted and published.

Tender salmon fillets baked with a savory-sweet miso glaze served over fragrant rice infused with sesame oil and fresh ginger. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, skin on, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 10 min Cook: 20 min Serves 4 Japanese cuisine 520 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat the oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp grated fresh ginger until smooth to create the glaze.
Step 2: Place 4 salmon fillets (6 oz each) skin-side down on a parchment-lined baking sheet. Brush the miso glaze generously over the top of each fillet.
Step 3: Bake the salmon for 12-15 minutes until the glaze is caramelized and the fish flakes easily with a fork.
Step 4: While the salmon bakes, rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine the rice with 3 cups water, 1 tbsp sesame oil, and 1/2 tsp black pepper in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
Step 5: Remove rice from heat and fluff with a fork, then stir in 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.
Step 6: Serve the miso-glazed salmon atop the sesame-ginger rice, garnishing with extra green onions or sesame seeds if desired.