Miso-Glazed Salmon with Sesame-Scallion Rice
A quick weeknight dinner with tender salmon glazed in umami-rich miso and served over fragrant sesame rice for a perfect balance of sweet and savory. This japanese-inspired one pot (gluten-free, high-protein) ready in about 25 minutes pairs (6 oz each), skin-on 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 480 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.
Ingredients
- 2 (6 oz each), skin-on salmon fillets
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp sugar
- 1 cup, cooked brown rice
- 1 tsp sesame oil
- 3, thinly sliced scallions
- 1 tsp toasted sesame seeds
- 1 tsp soy sauce
- 2 tbsp water
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp mirin, 1 tsp sugar, 1 tsp soy sauce, and 2 tbsp water in a small bowl until smooth.
- Step 2: Pat salmon fillets dry with paper towels, then brush generously with the miso glaze on the skin side.
- Step 3: Heat a nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5 minutes until crispy and golden.
- Step 4: Flip salmon, reduce heat to medium, and cook for 6-7 minutes more until the internal temperature reaches 125°F (52°C) for medium-rare.
- Step 5: While salmon cooks, toss 1 cup cooked brown rice with 1 tsp sesame oil and 2 tbsp sliced scallions. Serve salmon over rice, drizzling with any remaining glaze from the pan and sprinkling with toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Sesame-Scallion Rice take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sesame-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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Sesame-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 Sesame-Scallion 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.
Is Miso-Glazed Salmon with Sesame-Scallion Rice gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
