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Honey Miso Glazed Salmon Recipe with Easy Edamame Fried Rice

honey miso glazed salmon - featured image
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A flavorful and quick honey miso glazed salmon paired with protein-packed edamame fried rice, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz/170 g each), skin on for crispiness
  • 2 tablespoons white miso paste
  • 2 tablespoons honey (raw or mild-flavored)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • 2 cups cooked jasmine rice (preferably day-old) (about 300 g)
  • 1 cup shelled edamame, thawed if frozen (about 150 g)
  • 1 small carrot, finely diced
  • 3 green onions, sliced thinly (white and green parts separated)
  • 2 tablespoons vegetable or canola oil
  • 2 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • Salt and pepper, to taste

Instructions

  1. Prepare the glaze: In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Set aside.
  2. Prep the salmon: Pat the salmon fillets dry with a paper towel to ensure crisp skin. Lightly season both sides with salt and pepper.
  3. Sear the salmon: Heat a non-stick or cast iron skillet over medium-high heat. Add a teaspoon of oil. Place the salmon fillets skin-side down and cook for 4-5 minutes without moving, until the skin is crispy and releases easily from the pan.
  4. Glaze and finish cooking: Flip the fillets carefully. Brush the top with the honey miso glaze generously. Cook for another 3-4 minutes, basting with additional glaze once or twice, until the fish is just cooked through and shiny with that sticky coating.
  5. Cook the fried rice: While the salmon cooks, heat 1 tablespoon oil in a separate large skillet or wok over medium-high heat. Add the white parts of the green onions, minced garlic, and diced carrots. Sauté for 2 minutes until fragrant and slightly softened.
  6. Add edamame and rice: Toss in the edamame and cooked rice. Stir-fry to combine and heat through, breaking apart any clumps of rice.
  7. Scramble the eggs: Push the rice mixture to one side of the pan. Pour the beaten eggs into the cleared space. Let sit for 10 seconds, then gently scramble until just set. Mix the eggs into the rice.
  8. Season the rice: Stir in the soy sauce, season with salt and pepper to taste, and toss in the green parts of the sliced green onions. Remove from heat.
  9. Plate and serve: Serve the honey miso glazed salmon atop or alongside a generous scoop of edamame fried rice. Drizzle any remaining glaze from the pan over the salmon for extra flavor.

Notes

Pat salmon dry before cooking for crispy skin. Use day-old rice for best fried rice texture. Watch glaze carefully to avoid burning due to honey’s sugar content. If glaze thickens too much, add a splash of water to loosen. Reheat leftovers gently in a skillet to keep salmon skin crispy.

Nutrition

Keywords: honey miso glazed salmon, edamame fried rice, quick dinner, easy salmon recipe, weeknight meal, gluten-free option, healthy dinner, seafood recipe

Find it online: https://evabake.com/honey-miso-glazed-salmon-recipe-with-easy-edamame-fried-rice/