Miso Glazed Salmon with Ginger Rice and Lime Roasted Carrots

This miso glazed salmon brings together sweet and savory flavors in the most delicious way. The salmon is pan-seared until the skin is perfectly crispy, then finished with a glossy sauce made from apricot jam, miso, lime juice and butter. It’s an umami-packed dish that feels special but comes together quickly.

On the side, fluffy jasmine rice is infused with fresh ginger and garlic, while roasted carrots get a bright finish with lime zest. Every bite is balanced and satisfying-perfect for a weeknight dinner that impresses.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes, until tender and lightly browned.
3. Meanwhile, rinse jasmine rice in a fine-mesh sieve until water runs clear. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. While rice cooks, peel and grate ginger (about 1 teaspoon). Mince garlic. Thinly slice scallions, separating white and green parts. Zest lime, then cut into wedges.
5. In a small bowl, whisk together apricot jam, miso sauce concentrate, juice from half the lime and 2 tablespoons water. Set aside.
6. Pat salmon dry with paper towels. Season skin side with salt. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy and golden, about 4-5 minutes. Flip and cook 2 minutes more. Transfer to a plate.
7. Reduce heat to medium. Add butter to skillet. Once melted, stir in ginger and white parts of scallions; cook 30 seconds. Pour in miso apricot mixture and bring to a simmer. Return salmon to pan, spoon sauce over fillets and cook 1-2 minutes until glazed and cooked through.
8. Fluff rice with a fork; stir in garlic and half the lime zest. Season with salt.
9. Remove carrots from oven; toss with remaining lime zest and a squeeze of lime juice.
10. Serve salmon over rice with carrots alongside. Drizzle any remaining sauce from pan over salmon. Garnish with scallion greens and lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time as needed.

Can I make this recipe gluten-free?

The miso sauce concentrate may contain gluten. Check the label or substitute with tamari and a little miso paste. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store salmon, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.