Miso Glazed Salmon with Ginger Rice and Lime Carrots

This miso glazed salmon brings together the perfect balance of umami and sweetness. The crispy-skinned fillets are drizzled with a luscious sauce made from apricot jam, miso and butter, then served alongside fluffy ginger rice and roasted carrots brightened with lime zest.

It’s an elegant yet simple weeknight dinner that feels special enough for company. The combination of savory miso, sweet apricot and zesty lime creates a flavor profile that will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 tablespoon. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lime.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, about 30 seconds. Add rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out pan.
5. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, about 1 minute.
6. Add miso sauce concentrate, half the jam, ¼ cup water and a squeeze of lime juice to the pan. Cook, stirring, until combined and thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted. Taste and add more lime juice if desired.
7. Fluff rice with a fork and season with salt. Toss roasted carrots with lime zest. Divide rice, carrots and salmon between plates. Drizzle salmon with sauce and sprinkle everything with scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, but adjust cooking time and water ratio according to package directions.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). If you don’t have a thermometer, cook until the flesh is opaque and flakes easily.

Can I make this recipe without miso?

Miso is key to the sauce’s umami flavor, but you can try substituting with soy sauce or tamari mixed with a little sugar, though the taste will differ.