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Miso-glazed salmon fillet over steamed rice with sesame seeds and scallions
DinnerPescatarianDairy-free

Miso-Glazed Salmon with Rice

Caramelized miso-glazed salmon fillets over steamed rice with sesame and scallions. 2.2g omega-3s, 34g protein and a day's vitamin D. 35 minutes, restaurant-level results.

2.2g Omega-334g Protein12mcg Vitamin D3.5mcg B12
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Prep15 min
Cook20 min
Calories560 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 35 minutes total

  1. Start the rice

    Rinse the rice and cook by your usual method. It needs about 15-18 minutes plus a 5-minute rest, which times perfectly with the salmon.

  2. Make the glaze

    Whisk the miso, mirin, honey, soy sauce and ginger until smooth. It should be the consistency of thick paint; add a teaspoon of water if it's stiff.

  3. Glaze the salmon

    Pat the salmon very dry and brush the flesh side generously with the glaze. Let it sit 10 minutes. The salt in the miso seasons the fish while the sugars get ready to caramelize.

  4. Broil

    Heat the broiler to high with a rack 15 cm from the element. Broil the salmon skin-side down on a foil-lined tray for 6-8 minutes until the glaze is bubbling and charred in spots and the fish flakes. Watch it constantly: miso goes from caramelized to burnt in under a minute.

  5. Serve

    Fluff the rice into bowls, set the salmon on top, and finish with sesame seeds and scallions. Spoon over any glaze from the tray.

Why this helps

Omega-3s and vitamin D in 35 minutes

Salmon is one of the only foods that meaningfully covers vitamin D (80% of your daily target here) while delivering 2.2 g of omega-3s, the fats most strongly tied to heart and brain health. The miso glaze isn't just flavor: its salt seasons the fish and its sugars create a caramelized crust that makes this taste like a restaurant dish, not a health project.

All about Omega-3All about ProteinAll about Vitamin DAll about Vitamin B12

Nutrition facts

per serving · % DV
  • Calories 560 kcal28%
  • Protein 34g68%
  • Total Carbohydrate 55g20%
  • Dietary Fiber 2g7%
  • Total Sugars 8g16%
  • Total Fat 18g23%
  • Sodium 640mg28%

Vitamins & minerals

  • Iron 1.8mg10%
  • Calcium 60mg5%
  • Potassium 620mg13%
  • Vitamin C 2mg2%
  • Vitamin D 12mcg80%
  • Vitamin B12 3.5mcg146%
  • Omega-3 2.2g138%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

What exactly is miso glaze?
White miso whisked with mirin, honey and soy sauce. The miso brings deep savory umami, the mirin and honey bring sugars that caramelize under the broiler into a lacquered, slightly charred crust.
How much omega-3 is in miso salmon?
About 2.2 g of EPA + DHA per serving (138% of the 1.6 g daily adequate intake). Salmon is one of the most concentrated omega-3 sources there is.
Can I use frozen salmon?
Yes. Thaw it fully in the fridge overnight and pat it very dry. The glaze won't stick to a wet fillet, and excess moisture steams instead of caramelizing.
Broiler or oven for miso salmon?
Broiler, 6-8 minutes. You want intense top heat to char the glaze while the inside stays silky. A regular oven bake works but won't give you the caramelized crust.
How do I know the salmon is done?
It should flake easily and look just opaque in the thickest part (about 52°C / 125°F internal). The glaze will be bubbling and browned in spots.
Is miso gluten-free?
Most white (shiro) miso is rice-based and naturally gluten-free, but check the label: some miso uses barley. Use tamari instead of soy sauce to keep the whole dish gluten-free.
Can I use a different fish?
Black cod is the classic miso fish, and arctic char or steelhead trout work beautifully. Adjust the broil time by fillet thickness: roughly 6 minutes per 2.5 cm.
Can I make the glaze ahead?
Yes. It keeps a week refrigerated in a jar. Don't glaze the fish ahead of cooking, though; the salt draws out moisture and makes the surface wet.

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