Variation
Air Fryer: Cook the salmon at 400F for 8-10 minutes instead of broiling.
Dinner · Seafood · Japanese-American
Miso Salmon With Charred Scallion Rice
Elevate your weeknight dinner with this succulent miso salmon, featuring a savory-sweet glaze and served alongside fragrant charred scallion rice.
Prep
10 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Whisk Glaze
In a small bowl, combine miso, mirin, sake, brown sugar, and ginger until smooth.
Tip: If the miso is very thick, add a teaspoon of warm water to loosen.
- 2
Apply Marinade
Pat salmon dry with paper towels. Coat the fillets generously with the miso mixture and let sit for 10-15 minutes.
Tip: Do not marinate for more than 30 minutes or the salt in the miso may toughen the fish.
Preparing the Rice
- 1
Char Scallions
Heat sesame oil in a heavy skillet over high heat. Add whole scallions and cook until blistered and blackened in spots.
Tip: Keep the scallions whole while charring to prevent burning the delicate tips too quickly.
How to Make Miso Salmon With Charred Scallion Rice
Total time: 25 min · Yields 4 servings
- 1
Preheat the Broiler
Set your oven broiler to high and position the rack about 6 inches from the heat source. Line a sheet pan with parchment paper or foil lightly greased with oil.
- 2
Broil the Salmon
Place the salmon fillets on the prepared pan, skin-side down. Broil for 6 to 8 minutes until the tops are deeply browned and caramelized, and the fish flakes easily with a fork.
- 3
Prepare the Scallion Base
While the salmon cooks, remove the charred scallions from the skillet. Finely chop them and toss with the warm jasmine rice and soy sauce.
- 4
Rest and Serve
Let the salmon rest for 2 minutes after removing from the oven. Serve each fillet over a generous portion of the charred scallion rice.
Chef's Tips
- Use white miso (shiro miso) for a milder, sweeter flavor profile that doesn't overpower the fish.
- Watch the broiler closely as the sugar in the miso marinade can move from caramelized to burnt very quickly.
- Ensure your rice is fully cooked and fluffy before folding in the charred greens.
What to Serve with Miso Salmon With Charred Scallion Rice
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in wide shallow bowls
- Accompany with a side of steamed bok choy
- Top with extra sliced raw scallions for crunch
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy: Add a teaspoon of sriracha or sambal oelek to the miso glaze.
Variation
Grains: Swap jasmine rice for brown rice or quinoa for extra fiber.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to avoid drying out the fish.
Further reading
Frequently asked questions
Can I use red miso for this miso salmon recipe?
Yes, but red miso is saltier and more pungent. If using red miso, reduce the amount to 2 tablespoons and add an extra teaspoon of sugar to balance the intensity.
What is the best type of salmon to use for broiling?
Fatty varieties like King (Chinook) or Atlantic salmon work best for miso salmon as they remain moist under the high heat of the broiler.
Can I make the charred scallion rice ahead of time?
The rice can be cooked ahead, but the scallions are best charred and folded in fresh to maintain their smoky aroma and vibrant color.
Do I need to remove the salmon skin?
It is better to leave the skin on during cooking to protect the delicate flesh. You can easily slide the skin off before serving if preferred.
Is this miso salmon gluten free?
It depends on your miso and soy sauce. To ensure it is gluten-free, use tamari instead of soy sauce and verify that your miso paste is labeled gluten-free (some contain barley).
How do I know when the salmon is fully cooked?
The salmon is done when it reaches an internal temperature of 145F (63C) or when the flesh easily separates into flakes when pressed with a fork.
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