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Korean Miso-Glazed Salmon with Kimchi Fried Rice

Delicious Korean Miso-Glazed Salmon with Kimchi Fried Rice

Savor the flavors of Korean Miso-Glazed Salmon with Kimchi Fried Rice, a dish that's quick, healthy, and a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Korean
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Korean Miso-Glazed Salmon Ingredients
  • 2 fillets Salmon Fresh or frozen, about 6 oz each; skin-on or skinless
  • 3 tablespoons White Miso Paste Provides umami richness
  • 1 tablespoon Gochujang Adjust based on spice preference
  • 2 tablespoons Soy Sauce/Tamari Use tamari for gluten-free
  • 1 tablespoon Mirin/Rice Vinegar Substitute with rice vinegar mixed with sugar if needed
  • 1 tablespoon Sesame Oil Adds nutty flavor
  • 1 tablespoon Honey/Brown Sugar Infuses sweetness
  • 2 cloves Garlic Finely grated for depth
  • 1 teaspoon Fresh Ginger Grated for warmth
Kimchi Fried Rice Ingredients
  • 2 cups Cooked Jasmine Rice Day-old rice works best
  • 1 cup Chopped Kimchi Adds a zesty kick
  • 2 pieces Green Onions Finely chopped for freshness
  • 1 egg Fried Egg Optional for a heartier meal
  • 1 tablespoon Neutral Oil For frying the rice
Garnish Ingredients
  • Sesame Seeds Optional, enhances visual appeal
  • Seaweed Flakes Optional, adds flavor

Equipment

  • medium bowl
  • large skillet
  • Baking Sheet
  • Foil

Method
 

Preparation Instructions
  1. Whisk together the white miso paste, gochujang, soy sauce or tamari, mirin, sesame oil, honey, finely grated garlic, and ginger until smooth.
  2. Pat the salmon fillets dry, line a baking sheet with foil, and brush each fillet with miso glaze. Marinate for 10-15 minutes.
  3. Heat neutral oil in a large skillet, add chopped kimchi, sauté for 2-3 minutes. Stir in gochujang, then add jasmine rice and fry for 4-5 minutes.
  4. Preheat broiler or oven to 400°F. Place marinated salmon on baking sheet and broil for 6-8 minutes or bake for 10-12 minutes until cooked through.
  5. Serve kimchi fried rice topped with glazed salmon, optionally add sesame seeds and seaweed flakes.

Nutrition

Serving: 1plateCalories: 410kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Ensure salmon is thawed and patted dry for best results. Use day-old rice for optimal fried rice texture.

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