Honey Miso Salmon
Salmon fillets in a sticky honey miso glaze, broiled until caramelized and served over rice with a fresh cucumber, avocado, and edamame salad.
Ingredients
For the salmon
- 6 medium salmon fillets, about 2 lbs
- 4 tbsp white miso paste
- 4 tbsp honey
- 1 tbsp freshly grated ginger
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- Zest of 1 orange
For serving
- Chili crisp, optional
For the rice
- 2 cups rice
- 3 cups chicken stock
- Salt, as needed
For the cucumber avocado salad
- 1 large cucumber, diced
- 1 1/2 avocados, diced
- 1 cup shelled edamame boil for a few minutes in salted water, then shell
- a splash of rice vinegar
- a splash of soy sauce
- Toasted sesame oil, small drizzle
- Black pepper, to taste
Instructions
- Make the miso glaze: whisk together the white miso paste, honey, ginger, olive oil, black pepper, salt, soy sauce, and orange zest in a small bowl until smooth and well combined. Place the salmon fillets in a shallow dish and pour the glaze over to coat each piece. Marinate for 10 minutes (fresh) or 15 minutes (partially frozen).
- Cook the rice: rinse the rice under cool water. Add the rice and chicken stock to a pot. Cook according to the package directions until tender and fluffy. Season with salt if needed.
- Make the cucumber avocado salad: dice the cucumber (remove seeds if needed) and avocado. Add to a bowl with the shelled edamame. Drizzle with rice vinegar, soy sauce, and sesame oil, and add black pepper. Toss gently to combine.
- Broil the salmon: preheat the oven to 500°F (260°C) on broil. Line a sheet pan with foil. Arrange the salmon fillets skin side down. Spoon the remaining glaze over the salmon. Broil until the salmon is cooked through and the glaze is caramelized, 5 to 7 minutes for fresh salmon or 10+ minutes for partially frozen salmon, depending on thickness. Watch closely at the end to avoid burning the glaze.
- Assemble and serve: spoon the rice into each bowl. Top with a salmon fillet (remove the skin if desired). Add the cucumber avocado salad. Finish with optional chili crisp for extra spice.
Video
Notes
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Don't overcook the salmon. Cooking times will vary depending on the thickness of your fillets. Aim for 145°F in the thickest part, or slightly less if you prefer a more tender center.
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Use white miso paste. White miso has a milder, slightly sweeter flavor that pairs beautifully with honey and ginger.
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Make the rice extra flavorful. Cooking the rice in chicken stock instead of water adds a little extra richness without any additional effort.
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Add the avocado last. If you're making the cucumber salad ahead of time, wait to add the avocado until just before serving to keep it fresh.
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Finish with chili crisp. A little chili crisp adds just the right amount of heat and crunch to balance the sweet and savory glaze.
