Miso-Glazed Salmon with Ginger and Scallion Rice
Oven-baked salmon fillets brushed with a sweet miso glaze served over fragrant ginger and scallion jasmine rice. This japanese-inspired seafood ready in about 30 minutes pairs (5 oz each) 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 420 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.
Ingredients
- 4 pieces (5 oz each) salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 3 thinly sliced scallions
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
- 1 tsp sesame oil
- 1 tbsp soy sauce
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp brown sugar, and 1 tbsp grated fresh ginger until smooth.
- Step 2: Place 4 salmon fillets skin-side down on a parchment-lined baking sheet. Brush each fillet generously with the miso glaze.
- Step 3: Bake for 12-15 minutes until salmon is cooked through and glaze is caramelized and glossy.
- Step 4: Meanwhile, rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a saucepan, bring to a boil, then reduce heat to low and cover. Cook for 15 minutes until water is absorbed.
- Step 5: Remove rice from heat, fluff with a fork, and stir in 3 sliced scallions, 1 tsp sesame oil, and 1 tbsp soy sauce for flavor.
- Step 6: Serve salmon fillets over the ginger-scallion rice, spooning any extra glaze from the baking sheet on top.
Frequently asked questions
How long does Miso-Glazed Salmon with Ginger and Scallion Rice take to make?
Total time is about 30 minutes (10 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 Scallion 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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Ginger and Scallion 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 Scallion 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.
What goes well with Miso-Glazed Salmon with Ginger and Scallion 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.
