Miso Glazed Salmon with Ginger Scallion Rice and Charred Snap Peas

Transform your dinner routine with this restaurant-quality dish that comes together in just 30 minutes. Tender salmon fillets are coated in a sweet and savory miso glaze, then broiled until caramelized and flaky. The fish is served over fragrant ginger-scallion rice, alongside charred sugar snap peas and tangy quick-pickled radishes. Every bite is packed with umami, texture and bright flavors.

This recipe is perfect for a special weeknight meal or when you want to impress guests without spending hours in the kitchen. The combination of miso, ginger and scallions is a classic Japanese flavor profile that feels both comforting and elegant. Plus, the colorful presentation makes it a feast for the eyes as well as the palate.

Log in to save recipes and build weekly shopping lists.

Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

5 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together miso sauce concentrate, half the honey, sugar and 1 teaspoon rice wine vinegar to make the miso glaze. Pat salmon dry with paper towels and place in a medium bowl. Pour half the glaze over the salmon and turn to coat. Reserve the remaining glaze for serving. Let salmon marinate at room temperature for at least 10 minutes.
2. In a small pot, combine jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low and simmer until rice is tender and liquid is absorbed, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. While rice cooks, prepare the vegetables. Trim and thinly slice radishes. Trim the ends of the sugar snap peas and remove any strings. Peel and mince garlic. Thinly slice scallions on a diagonal.
4. In a small microwave-safe bowl, combine sliced radishes, remaining rice wine vinegar, remaining honey, ginger paste, 2 teaspoons water and a pinch of salt. Cover tightly with plastic wrap and microwave on high for 60 seconds. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
5. Adjust an oven rack to the top position and preheat the broiler to high. Line a baking sheet with aluminum foil. Remove salmon from the marinade (discard any leftover marinade) and place skin-side down on the prepared baking sheet. Broil on the top rack until the glaze is caramelized and the fish is cooked through, 8-11 minutes.
6. While the salmon broils, heat olive oil in a medium skillet over medium-high heat. Add sugar snap peas, salt and pepper. Cook, stirring occasionally, until they begin to char, 3-4 minutes. Add minced garlic and remaining ginger paste (to taste) and cook, stirring frequently, until fragrant and snap peas are tender, about 1 minute.
7. Fluff the cooked rice with a fork. Stir in the garlic-ginger scallion paste and butter until well combined. Divide the rice among shallow bowls. Top with the broiled salmon, charred snap peas and pickled radishes (drained). Drizzle the reserved miso glaze over the salmon. Garnish with sliced scallions and sprinkle with sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I substitute for miso sauce concentrate?

You can use 3 tablespoons of white or yellow miso paste mixed with 1 tablespoon of mirin and 1 teaspoon of soy sauce as a substitute.

Can I make this recipe without a broiler?

Yes, you can pan-sear the salmon: cook skin-side down in an oven-safe skillet over medium-high heat for 3-4 minutes, then flip and transfer to a 400°F oven for 5-7 minutes until cooked through.