Miso-Glazed Salmon with Shiso-Infused Rice
A true Japanese home-cooking masterpiece featuring perfectly glazed salmon and fragrant rice infused with delicate shiso leaves, embodying the essence of authentic Japanese dining. This japanese-inspired seafood (gluten-free) ready in about 35 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 2 cups, cooked short-grain sushi rice
- 1/4 cup, finely chopped shiso leaves
- 1 tsp toasted sesame oil
- 1 tbsp toasted white sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp miso paste, 2 tbsp mirin, and 1 tbsp sake until smooth and no lumps remain; set aside.
- Step 2: Pat salmon fillets dry with paper towels, then brush generously with the miso mixture on both sides, pressing gently to adhere.
- Step 3: Heat a non-stick skillet over medium-high heat until hot, then place salmon skin-side down; cook for 4 minutes until skin is crisp and golden.
- Step 4: Flip salmon and cook for 3-4 minutes more until the miso glaze bubbles and thickens, with the salmon opaque and flaky in the center.
- Step 5: Meanwhile, in a small bowl, mix 2 cups cooked sushi rice with 1/4 cup finely chopped shiso leaves and 1 tsp toasted sesame oil, gently folding until evenly distributed.
- Step 6: Serve salmon atop the shiso rice, sprinkling with 1 tbsp toasted sesame seeds just before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Shiso-Infused Rice take to make?
Total time is about 35 minutes (20 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 Shiso-Infused 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 Shiso-Infused 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 Shiso-Infused 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.
Is Miso-Glazed Salmon with Shiso-Infused Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
