Miso-Glazed Salmon with Ginger and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky salmon fillets coated in savory-sweet miso glaze, served over fluffy jasmine rice with quick-steamed broccoli. This japanese-inspired seafood ready in about 40 minutes pairs ounces salmon fillets, tablespoons white miso paste, tablespoon mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 20 min Serves 2 Japanese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse rice under cold water until water runs clear. Combine rice, 1.5 cups water, and 1 teaspoon soy sauce in a saucepan; bring to a boil.
  2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam 5 minutes before fluffing with a fork.
  3. Step 3: In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon mirin, and 1 teaspoon grated ginger until smooth.
  4. Step 4: Pat salmon dry and brush both sides with miso glaze. Place on a parchment-lined baking sheet.
  5. Step 5: Bake at 400°F (200°C) for 12-14 minutes until salmon flakes easily with a fork.
  6. Step 6: Steam broccoli for 5 minutes in a covered pot with 1/4 cup water. Toss with 1/2 teaspoon sesame oil before serving with salmon and rice.

Frequently asked questions

How long does Miso-Glazed Salmon with Ginger and Rice take to make?

Total time is about 40 minutes (20 min prep + 20 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 Miso-Glazed Salmon with Ginger and 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 ounces salmon fillets from drying out.

Can I substitute ingredients in Miso-Glazed Salmon with Ginger and 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 Miso-Glazed Salmon with Ginger and Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Miso-Glazed Salmon with Ginger and Rice?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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