Miso-Glazed Salmon with Ginger-Sesame Rice Bowl

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Tender salmon fillets broiled with a savory miso glaze served over fragrant jasmine rice tossed with ginger and toasted sesame seeds. This Japanese-inspired seafood recipe, ready in about 25 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 450 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: 15 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 tbsp grated fresh ginger
3 cups cooked jasmine rice
1 tbsp sesame oil
2 tsp toasted sesame seeds
2 sliced thin scallions
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat the broiler to high and line a baking sheet with foil. In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp grated fresh ginger until smooth.
Step 2: Pat 4 salmon fillets dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down on the foil and brush the tops generously with the miso glaze.
Step 3: Broil the salmon for 8-10 minutes, watching closely, until the glaze is bubbling and caramelized and the fish flakes easily with a fork.
Step 4: While the salmon cooks, heat 1 tbsp sesame oil in a large skillet over medium heat. Add 3 cups cooked jasmine rice and 2 tsp toasted sesame seeds, stirring for 3-4 minutes until the rice is heated through and fragrant.
Step 5: Remove rice from heat and stir in 2 sliced scallions. Divide the ginger-sesame rice evenly among 4 bowls and top each with a miso-glazed salmon fillet. Spoon any remaining glaze from the pan over the salmon and serve hot.