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  • Writer's pictureNikki Bidun

Easy Miso-Glazed Salmon

Updated: Nov 6, 2022

This is such an easy, tasty, weeknight meal after studying or before practice. A few ingredients, not using the stove, and makes great leftovers


I used two fillets in this recipe because I love using the leftovers for making Emily Mariko's salmon bowl. Salmon absorbs this marinade really well. If you have the time to let it sit in the marinade for 20 minutes it would let the flavors sink in a little better, but if not, no problem. This recipe works well in the air fryer also. It will make the salmon a little crispier, but keeps it tender. Instead of baking the salmon for 12 minutes, fry it for 8-9 minutes.

Coconut Rice

I use a rice maker because it makes life easier, but if you don't have one this works on the stovetop as well. This also uses a whole can of coconut milk, so you don't have half a can left in the fridge. The great thing about this recipe is that the rice is the thing that takes the longest. Everything else is done by then!


Of course you can use other veggies, but the broccoli cooks in about the same time as the salmon, and it gets a little crispy in the oven.

Dietary Information

This recipe is naturally gluten free. It is also pescatarian.


Miso-Glazed Salmon

30 minutes

Makes 1 portion with leftovers


- 1 can of coconut milk (~13 ounces)

- 1 cup basmati or jasmine rice

- 1 lb salmon

- 2 tbsp miso

- 2 tbsp low sodium soy sauce

- 2 tbsp rice wine vinegar

- 1 tbsp honey

- 2 tbsp sriracha (optional)

- 1 cup broccoli florets

- 2 tbsp olive oil

- salt


  1. Rinse 1 cup rice until the water is no longer milky. Add the rice to the bottom of a rice maker with the can of coconut milk. If needed, add additional water until the liquid reaches the 2-cup line. Add a big pinch of salt. Begin cooking. See notes for stovetop cooking instructions.

  2. Preheat oven or air fryer to 425ºF. Line a baking tray with parchment or aluminum foil if using oven.

  3. In a small bowl or measuring cup mix the 2 tbsp miso, 2 tbsp low-sodium soy, 2 tbsp rice wine vinegar, 1 tbsp honey and 2 tbsp sriracha, if using, until smooth. If marinading, place the salmon in a plastic bag with marinade and leave in the fridge for 20 minutes. If cooking immediately, place salmon on the lined baking tray or air fryer tray and coat generously in the marinade. Next to the salmon, place the 1 cup broccoli and drizzle with 2 tbsp olive oil and sprinkle with salt.

  4. Bake for 12 minutes or fry for 8 minutes until salmon is flaky and broccoli starts to get crispy. If using the oven and want to give the salmon extra caramelization, place in the broiler for 2 minutes.

  5. To serve, fluff rice and lay salmon and broccoli on top. I had a leftover half-avocado in the fridge so I sliced it and served it with it.

To make a leftovers bowl...
  1. Reheat salmon and leftover rice. Serve with avocado, cucumber, sriracha, mayo, soy and a fried egg. Mix and eat with seaweed snacks.

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