Miso-Glazed Salmon with Sesame-Scented Brown Rice

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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.

Pan-seared salmon fillets brushed with a savory-sweet miso glaze served over nutty brown rice infused with toasted sesame oil and scallions. This Japanese seafood recipe, ready in about 60 minutes, pairs salmon fillets, white miso paste, and mirin for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 50 min Serves 4 Japanese cuisine 520 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 brown sugar
1 1/2 cups brown rice
3 cups water
2 tbsp toasted sesame oil
3 tbsp chopped green onions
1 tbsp sesame seeds, toasted

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth and set aside.
Step 2: Rinse 1 1/2 cups brown rice under cold water and combine with 3 cups water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 40-45 minutes until water is absorbed and rice is tender.
Step 3: While rice cooks, heat a large nonstick skillet over medium heat. Pat dry 4 salmon fillets and brush the top side generously with half of the miso glaze.
Step 4: Place salmon, glaze side down, in the skillet and cook for 4-5 minutes until golden and crisp. Flip the fillets and brush the other side with remaining glaze. Cook an additional 3-4 minutes until salmon is cooked through and glaze is caramelized.
Step 5: When rice is done, fluff with a fork and stir in 2 tbsp toasted sesame oil and 3 tbsp chopped green onions.
Step 6: Serve the miso-glazed salmon on a bed of sesame-scented brown rice, garnished with 1 tbsp toasted sesame seeds.