Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette Recipe (2024)

Hands down, the best and most reliable way to cook salmon filets that I’ve seen: rub filets generously with olive oil. I use a good tablespoon for a half-pound filet. Salt and pepper. Put in hot skillet, skin side down. Cover and let cook undisturbed on medium to high heat for 6-9 minutes depending on thickness. It will be moist with crunchy skin. You can serve on a bed of rice or grain and add a sauce like this one (I mix honey and scallions with a bit of sesame oil.) Delicious every time!

I would recommend waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled. Otherwise this is a delicious recipe!

Could I use my rice cooker instead, using the miso water mixture?

Miso's claim to nutritional fame is based on its fermented, live probiotics. Usually I've seen it added at the last minute to warm dishes, in order to preserve that feature. So boiling the miso with rice may be tasty, but not so nutritious. Is there any way to add it, or most of it, after the rice is cooked, which would still be tasty? (Not snarking, just asking.)

The best part about this, for me, was the rice. To answer the question about preserving the integrity of the miso and its health benefits, I cooked the rice to 95%, then turned off the heat, stirred in the miso paste and put the cover on the pot. Delicious! (I also cooked my salmon on the stove so I wouldn't have to turn the oven on in this heat.)

Followed recipe as written using asparagus. Would add garlic to the vinaigrette and toasted sesame seeds to finish. Be careful with that salmon! 8 minutes can ruin a thin fillet. Five minutes was perfect for mine.

The rest of the recipe is just as adaptable. No cabbage? Use whichever vegetable or greens you have on hand: Carrots, celery, mushrooms, avocado and spinach are all great options. Out of ginger and scallions? Add a little garlic, red-pepper flakes or sesame seeds to enhance the dressing. The zesty vinaigrette brightens anything you put it on, so incorporate it into your weeknight rotation. Double it, and keep it in the fridge for up to a week to spoon over greens, beans, eggs and pasta.

This is way too salty (and I like salt). Not sure why you need to add salt at all. I would revisit ratio of soy vs vinegar maybe add a tablespoon or two of water.

Just FYI- If you want a moist/tender Salmon filet, best to cook only 4mins per side...skin will still get crispy. Salmon can get over cooked very quickly...an extra minute can kill it. It continues cook for a min after you take it off flame, as it cools down.You might also try slipping a BayLeaf under it for the first 4 mins...really nice! Enjoy!

Tried doing the rice in a rice cooker with disastrous results. Rice that was still crunchy yet burnt on the bottom.

I would hold off on salting the salmon and the vinaigrette, as the shoyu has enough salt in itself. I added minimal salt to everything that the recipe called for and it was still too salty. Agreed with the technique of cooking salmon in a hot skillet. I roasted this in the oven to follow the recipe, but prefer the skillet. The skin is much crispier than in the oven! **Skin down first over med-high heat, then flip to the other side.** The Napa Cabbage was a great crunchy addition.

Made this recipe for a quick and nutritious lunch with the following modifications:-instead of salmon, I used roasted tofu and veggies (friends I'm with don't eat meat or fish). I drained the tofu thoroughly, cubed it, and roasted it at 425 for 15 minutes, then added whatever veggies I had for another 10-12 mins; veggies were al dente. Can't wait to try with salmon!-I made the miso rice in a rice cooker. It was a bit undercooked so I left it on the "Warm" setting for an addtl 8-10 mins.

Easy & quick prep. Lovely presentation. Used food processor to shred cabbage. The dressing was delicious. Will make more to use on leftovers. Salmon roasted perfectly at 450 (high altitude adjustment) for 7 min. broil 1.5 min. Subbed farro for the rice due to dietary restrictions - farro came out excellent - umami & creamy. Quick drizzle toasted sesame oil was barely noticeable. Would like to add a few cherry tomatoes atop cabbage for some acid and sprinkle fish w/ touch of lemon next time.

Really good but viniagrette seemed a bit too heavy on soy sauce. Next time I will use more vinegar or maybe Chinese cooking wine to dilute some of the soy sauciness.

Delicious, easy one-bowl dinner for a night when I was wiped out, and wanted only to collapse on the couch. Rice cooker worked beautifully. Rinsed Basmati well. Sugar snap peas and cucumbers a crunchy, sweet early-summer alternative to cabbage. Didn't plan ahead, so sockeye salmon went straight from deep freeze to oven, cooked longer. Perfectly moist. Foil-covered pan = easy clean-up. No low-sodium soy sauce, so cut regular soy a bit and upped the rice vinegar and ginger.So good!

This one has been on regular dinner rotation for me for years now. I cook the rice in a rice cooker; I just whisk the miso into about a cup of water, pour that mix into the cooker and top up to get the right amount of water (and give it a stir).

This came out WAY to salty! (To be fair I did not use low sodium soy sauce). But even then it was too much with the salty miso and the dressing. I marinated to fish before hand too, which added some flavor.

Roasted the salmon at 300 for 25 minutes instead and swapped cucumbers for the cabbage. Ridiculously quick and easy, delicious, and balanced.

8 to 10 minutes at 450 is a sinfully long time to cook salmon. Either cut that to 5 minutes or do them up in a skillet, stove top to 120 degrees.

Too salty, too much miso, too much ginger. A lot of competing flavors.

I used very dark miso. My bad...no good

Too salty. Too much miso. Use one tablespoon instead.

Rough slice purple cabbage and roast with salmon. 1/2 miso water to rice after cooker. Plus avo.

This is NOT a recipe for rice cooker! Same as some other comments, tried using rice cooker which generated disastrous results.

I cooked miso rice in a rice cooker with 1/2 of the miso this recipe called for and 2 cups of water as I'm on the DASH diet. It resulted in slightly burned rice and I enjoyed it. The delicious vinaigrette (w/LS tamari) worked well with green beans/ greens I subbed. Lightly burnt rice is loved in Japan and other countries (not badly burnt rice). https://en.wikipedia.org/wiki/Scorched_rice Some rice cookers are designed to burn the bottom so that they add flavor and aroma to rice as I own one.

Delicious. I brined the salmon for 30 minutes, patted dry, rubbed with mixture of olive oil, small clove grated garlic, and a tsp of miso paste. Followed the advice of others who incorporated the miso into the rice at the end or after it was cooked. Doubled the sauce as it soaks in nicely into the rice. Topped with fresh mint and cilantro and diced avocado for a beautiful bowl. Worked well with wild salmon but would ideally bake for a couple minutes less for wild fish to avoid over-baking.

Do not salt everything as they suggest. Otherwise very good. I would cut the dressing somehow. Maybe a little more vinegar and a little less soy.

Great recipe. Blanched and sliced snap peas and thin sliced some sort of crinkly bok choy. Adding miso at end thinned with a little water seemed to make rice gloppy but still good. think i would forgo nutrition in this case and add as recipe calls for. Very nice recipe. Also had some chili sesame oil from trader joe's and eveyrone wanted that addition.

made with smoked salmon that we had on hand and it was wonderful! definitely making this again. added peas to rice because we love them.

I loved this recipe. First off, I added A LOT of miso because personally I am a huge fan. I did not find it to be too salty. I added miso to water as directed but also to the vinaigrette and rice after un was cooked. I found the cabbage very replaceable. I think shaved carrots or kimchi instead would taste a bit better. Otherwise, would recommend.