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Miso Butter Salmon with Crispy Rice

Miso butter salmon with crispy rice pairs flaky, caramelized salmon with a glossy umami miso-butter glaze. Crispy golden jasmine rice is pan-crisped without stirring, then soy-sauced at the end for a savory finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 6 oz salmon fillets
  • 2 tbsp white miso paste
  • 2 tbsp unsalted butter melted for the glaze
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp rice vinegar
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Crispy Rice
  • 3 cup cooked and chilled jasmine rice chilled for best crisping
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 1 tbsp soy sauce
Garnish
  • 0.5 green onions sliced
  • 1 tbsp sesame seeds
  • 1 tbsp fresh cilantro
  • 0.5 lime wedges

Equipment

  • 1 large skillet
  • 1 second skillet

Method
 

Make the miso butter glaze
  1. Whisk together white miso paste, melted unsalted butter, soy sauce, honey, rice vinegar, minced garlic, grated fresh ginger, and sesame oil until smooth.
Cook the salmon
  1. Pat the salmon fillets dry, then season lightly with black pepper and a pinch of salt.
  2. Brush the salmon generously with the miso butter glaze.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Add the salmon and cook 4–5 minutes per side, until flaky and caramelized.
Crisp the rice
  1. In a second skillet, heat vegetable oil and butter over medium-high heat.
  2. Spread the chilled cooked and chilled jasmine rice into an even layer.
  3. Cook without stirring for 6–8 minutes, until deeply golden.
  4. Flip sections carefully and crisp the second side for 2–3 minutes, until browned.
  5. Drizzle soy sauce over the rice during the final minute to glaze the surface.
Serve
  1. Plate crispy rice and top with the miso-glazed salmon.
  2. Garnish with green onions, sesame seeds, fresh cilantro, and lime wedges before eating.

Notes

For extra crisp rice, use rice that’s well chilled and keep the first cook undisturbed so the bottom can brown. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a skillet to regain some crunch (microwave can soften). Freeze glazed salmon only (up to 2 months) and crisp rice separately for best texture. For a lower-sodium option, use reduced-sodium miso and soy sauce, keeping the honey and butter the same.