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Flavorful White Miso Glazed Salmon Recipe with Easy Sesame Ginger Fried Rice

white miso glazed salmon - featured image
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A quick and easy white miso glazed salmon paired with fragrant sesame ginger fried rice, perfect for busy weeknights or dinner parties. This dish balances sweet, savory, and nutty flavors with a tender, caramelized salmon and flavorful fried rice.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on or off as you prefer
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon sake (optional)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 3 cups cooked jasmine rice, preferably day-old (about 600 g)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon vegetable or canola oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 green onions, sliced thinly
  • 1 cup mixed vegetables, finely diced (e.g., carrots, peas, bell peppers)
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar (optional)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon sake (if using), 1 teaspoon honey, and 1 teaspoon grated fresh ginger until smooth. Set aside.
  2. Marinate the Salmon: Pat the salmon fillets dry with paper towels. Brush the miso glaze generously over the top of each fillet. Let them rest at room temperature for 15 minutes to absorb the flavors.
  3. Cook the Fried Rice: Heat 1 tablespoon vegetable oil and 2 tablespoons toasted sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant but not burnt.
  4. Add diced mixed vegetables and cook for 2-3 minutes until just tender.
  5. Push the veggies to the side and pour the beaten eggs into the cleared space. Scramble gently until just set.
  6. Add the cooked jasmine rice, breaking up any clumps with your spatula.
  7. Pour 2 tablespoons soy sauce and 1 tablespoon rice vinegar over the rice. Stir everything together and cook for another 3-4 minutes, letting the rice crisp slightly on the bottom. Toss in sliced green onions toward the end.
  8. Cook the Salmon: Heat a non-stick or cast-iron skillet over medium heat. Place the salmon fillets glaze-side down first for 2 minutes to caramelize the miso glaze.
  9. Flip the salmon carefully and cook skin-side down for another 4-5 minutes until the fish is cooked through but still moist inside (internal temperature should reach 125°F / 52°C for medium-rare).
  10. Serve: Plate the salmon on a bed of sesame ginger fried rice, sprinkle toasted sesame seeds on top, and garnish with extra green onions if desired.

Notes

Pat salmon dry before glazing for better caramelization. Use day-old rice for best fried rice texture. If glaze darkens too quickly, lower heat to avoid burning. For gluten-free, substitute tamari for soy sauce and ensure mirin is gluten-free. Leftovers keep well for 2 days; reheat salmon gently in oven at 275°F and stir-fry rice with a little oil.

Nutrition

Keywords: white miso glazed salmon, sesame ginger fried rice, quick salmon recipe, easy dinner, Japanese salmon, miso glaze, fried rice, healthy seafood

Find it online: https://sunnysavory.com/flavorful-white-miso-glazed-salmon-recipe-with-easy-sesame-ginger-fried-rice/