Miso Glazed Salmon Recipe

Whisk together white miso, mirin, sake, soy sauce, brown sugar, grated ginger, grated garlic, sesame oil, and neutral oil in a small bowl until smooth. Taste and adjust: if too salty, add 1 tsp mirin; if too thick, thin with 1–2 tsp water.

Reserve about 2 tablespoons of the glaze for finishing. Use the remaining glaze to lightly coat the salmon fillets — spread about 1 tablespoon per fillet on the flesh side. Marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator). Do not marinate longer than 30 minutes with miso to avoid overly salty, cured texture.

Rinse the short-grain rice under cold water until the water runs mostly clear (3–4 rinses). Drain in a fine sieve and let sit 10 minutes.

Combine rinsed rice and 2.2 cups water in a heavy-bottomed pot or rice cooker. If using a pot: bring to a boil uncovered over medium-high heat, then reduce to the lowest simmer, cover tightly and cook 12–14 minutes without lifting the lid. After cooking, remove from heat and let rest, covered, 10 minutes.

While rice rests, gently fold in rice vinegar, salt, and sugar (if using). Keep covered and warm until serving; fluff lightly just before plating.

Trim broccolini stems and pat dry. Heat a wok or large skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add garlic (and julienned ginger if using). Stir-fry 10–15 seconds until aromatic but not browned.

Add broccolini, stirring constantly. Cook 2–3 minutes until bright green and tender-crisp. If the pan gets too dry or broccolini browns too quickly, splash 1–2 tablespoons water and cover briefly for 30 seconds to steam.

Finish by adding 1 tsp soy sauce, 1/2 tsp sesame oil, and red pepper flakes if desired. Toss to combine and remove from heat. Transfer to a serving dish and sprinkle toasted sesame seeds on top.

Preheat oven broiler to high and position rack about 6 inches from the element. Line a rimmed baking sheet with foil and lightly oil or spray the foil.

Pat the salmon skin dry with paper towels and season the skin lightly with 1 tsp salt and 1/2 tsp black pepper (do not over-salt the flesh; miso provides salt).

Heat a nonstick or cast-iron skillet over medium-high heat with 1 tsp neutral oil. When shimmering, place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Sear 2–3 minutes until the skin is crisp and releases easily from the pan.

Flip briefly (about 15–20 seconds) to set the top, then transfer fillets flesh-side up to the prepared baking sheet. Brush reserved miso glaze over the tops of each fillet (about 1/2–1 tbs each) for a shiny finish.

Broil 3–5 minutes, watching closely, until glaze is bubbling and slightly caramelized and the salmon reaches an internal temperature of 120–125°F (49–52°C) for medium-rare to medium (or longer to preferred doneness). Remove from oven and let rest 2–3 minutes; carryover heat will raise temperature slightly.

Preheat oven to 425°F (220°C). After searing skin-side down in the skillet 2–3 minutes, flip and brush reserved glaze on top, then roast on a baking sheet 6–10 minutes depending on thickness until desired doneness.

Divide sticky rice among 4 plates (about 1/2 cup cooked rice per serving as a base). Arrange a salmon fillet on top or alongside the rice with skin facing outward for presentation.

Place a generous portion of wok-style broccolini beside the rice and salmon.

Drizzle any resting juices from the salmon over the fish and rice. Sprinkle sliced scallions, toasted sesame seeds, and shredded nori or furikake over the salmon and rice. Serve with lemon wedges on the side; a quick squeeze brightens flavors.