Miso-Glazed Salmon with Coconut Rice
Twenty-five minutes, two pans, and a dinner that looks like you tried much harder.
White miso, brown sugar, soy, and rice vinegar — that's the glaze. Four ingredients you almost certainly already have. The trick is to brush it on, broil hard for two minutes, brush again, broil two more. You get the dark, blistered, slightly sticky top without overcooking the fish underneath.
The coconut rice is just basmati cooked half in water, half in canned coconut milk, with a slice of ginger thrown in. It comes out fluffy and fragrant, never gluey. If you only make the rice and skip the salmon entirely, you'll still be glad.
Method
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Start the rice
Combine rinsed rice, coconut milk, water, salt, and ginger in a medium saucepan. Bring to a boil, then lower to the gentlest simmer, cover, and cook for 15 minutes. Off the heat, leave the lid on for another 10 — this is when the rice finishes steaming.
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Mix the glaze
While the rice goes, whisk miso, brown sugar, soy, rice vinegar, and sesame oil in a small bowl until completely smooth. Line a sheet pan with foil and place the salmon fillets skin-side down. Pat the tops very dry — moisture kills the caramelization.
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Broil hard
Set an oven rack 6 inches from the broiler element and turn the broiler to high. Brush the salmon thickly with glaze. Broil 2 minutes, pull the pan, brush again with the remaining glaze, return for another 2–3 minutes until the tops are deeply caramelized and the centers register 120°F (49°C) for medium-rare. Watch closely the second time — there's a thirty-second window between gorgeous and burnt.
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Plate
Fluff the rice with a fork and divide between four shallow bowls. Pull out the ginger coins. Rest a fillet on each mound, scatter with sesame seeds and scallion, and spoon any glaze from the pan over the top.
Cook's notes
- No broiler? Roast the salmon at 425°F (220°C) for 8–10 minutes after the second brush — you'll lose some of the lacquer but the flavor is still there.
- Quick pickled cucumber on the side cuts everything beautifully — a few thin slices, a splash of rice vinegar, a pinch of sugar and salt, 15 minutes.
From the comments
2 notes from people who cooked this.
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Anya K.
Made this for my parents and my dad — who never compliments anything — said it was the best salmon he's had at home. I'm putting that in writing.
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Marco D.
The thirty-second window warning is accurate. Set a timer. Mine was perfect, my husband's was a little darker than perfect, both were eaten.
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