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Miso glazed salmon with rice
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Oven broiled miso glazed salmon with sushi rice and vegetables

This dish is perfect for a light weeknight dinner, and it pairs well with aromatic jasmine rice or grilled veggies.
Course Main Course
Cuisine Japanese
Keyword Miso, Salmon
Prep Time 5 minutes
Cook Time 15 minutes
Marinade 1 hour
Total Time 1 hour 20 minutes
Servings 2 people
Calories 887kcal
Author Joost Nusselder
Cost $8

Ingredients

  • 14 ounces salmon with skin-on, cut the fish into two equal pieces

Marinade

  • 2 tbsp awase miso a mix of white and red miso
  • 1 tbsp peanut butter
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 1 tbsp mirin (or sugar if you don't have any)
  • ½ tbsp sesame oil

Toppings

  • 1 green onion chopped
  • ½ tbsp sesame seeds toasted

Pair the miso salmon with rice and vegetables

  • 1 cup jasmine rice
  • ¼ kabocha squash Cut into 1/2-inch- slices for easy grilling
  • 1 small red onion
  • 1 bok choy keep the leaves whole

Instructions

Preparing the Salmon

  • Mix all your ingredients for the marinade in a large bowl.
    Mix the miso glaze
  • Take the salmon filet and place it in the marinade skin-up. With a spoon, pour some of the marinade over the fish and cover the bowl with plastic cling wrap.
    Place the salmon skin up in the miso marinade
  • Place the bowl in the refrigerator and let it marinate for about 30-60 minutes.
  • Next, prep your baking tray with aluminum foil and place your fish filet on top of it. Make sure to drain the salmon, so the marinade doesn’t drip.
  • Broil the salmon for about 12 minutes on medium heat. Read the broiling recommendations below.
  • Cook the jasmine rice according to instructions.

Broiling the Salmon

  • Preheat the broiler oven.
  • Place the cooking rack at about 15 centimeters / 6 inches from the top of the heating element.
  • Broil the fish at medium heat (500 F or 260 celsius) for about 12 minutes or until the fish is browned on top.
  • The cooking time may vary depending on how thick the salmon filets are.
  • You can use a meat thermometer to check that the salmon’s internal temperature is 145 F or 63 degrees Celsius.

Using leftover marinade

  • I like to stir-fry the vegetables with the leftover marinade in around 10 minutes. Add a little oil to a wok or large pan and add the squash, bok choy, and red onion together with the marinade. Some people prefer grilled veggies so you can do that too with just a little bit of oil and add the marinade afterward.
    Stir-fry the vegetables

Serve

  • Chop the green onion and garnish the fish. Sprinkle the sesame seeds on top.
    Sprinkle sesame seeds on the salmon
  • Now your dish is ready to serve on a plate with the salmon rice on the side and the vegetables with all the miso sauce next to it.
    Cutting the miso glazed salmon

Video

Nutrition

Calories: 887kcal | Carbohydrates: 109g | Protein: 59g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1611mg | Potassium: 2746mg | Fiber: 10g | Sugar: 14g | Vitamin A: 20459IU | Vitamin C: 208mg | Calcium: 574mg | Iron: 8mg