Miso Salmon & Ginger Rice

Here is a quick dinner recipe that is ideal for a midweek dinner, so quick and delicious. It’s based on a favorite Asian triad of Mirin-Sake-Soy and will allow you to make a beautifully Miso glazed salmon with a side dish of ginger rice. You will need to marinate your salmon for at least 30 minutes, ideally more, but if you do this in advance all you’ll need is about 20 minutes from fridge to table.

Preparation Time: 30 min | Cooking Time: 20 min | Serves: 2 | Spice level: 0

What you’ll need:

For the salmon

  • Two salmon fillets
  • 1 Tbsp mirin
  • 1 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 Tbsp water
  • 2 Tbsp miso (you can use Shiro, aka white miso, or Awase, a mix of white and red)
  • A dash of sesame oil

For the rice

  • 1 and 1/2 cups of short-grain rice
  • 2 cups of water
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 Tbsp sake
  • Pinch of salt
  • 1 piece of ginger, julienned



  • Start by preparing a marinade by combining the miso, oil, sake, mirin, soy sauce and water in a bowl. Add your salmon fillets on the liquid, coating the fish, leaving them to marinate with the skin up. You can do this in advance if you want.
  • Pre-heat your oven to 190ºC.
  • Once the salmon has marinated, you can roast it in the oven for about 12 minutes. Make sure you leave as most marinade as possible behind because miso burns very quickly. A couple of minutes before the time is done, you can brush some of the marinade on the fillets for some extra glaze, but miso has a very strong flavor so it should have marinated nicely into the salmon.
  • Rinse the rice 4-5 times until the water runs clear. Combine the soy, water, mirin, sake, salt and ginger in a bowl.
  • Add the washed and drained rice to a pot and pour the water mixture over it. Turn the heat up and once it starts boiling, cover with the lid and reduce the heat to minimum. Let it cook for 11 minutes. Once it’s done, let it rest with the lid on for another 10 minutes.
  • Serve the salmon with rice on the side, sprinkling some sesame seeds and chopped green onions on top.
  • Enjoy!


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