Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Miso-Glazed Salmon with Green Tea Rice

Scott Phillips

Servings: 4

In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with flaked fish or other toppings to make it more substantial. This version borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled. Be sure to use loose-leaf green tea; it’s typically higher quality than the bagged kind.


  • 1 1/3 cups white rice, such as jasmine or short-grain sushi
  • 1/4 cup white miso
  • 2 Tbs. mirin
  • 1/2 tsp. unseasoned rice vinegar
  • 4 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
  • 1/2 cup loose-leaf green tea
  • Kosher salt
  • 3 medium scallions, thinly sliced (about 1/2 cup)
  • 1 Tbs. toasted sesame seeds; more for garnish

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 90
  • Sodium (mg): 760
  • Carbohydrates (g): 48
  • Fiber (g): 2
  • Protein (g): 37


  • Cook the rice according to the package directions and keep warm.
  • Position a rack 4 inches from the broiler and heat the broiler on high.
  • In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  • Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp. salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  • Gently mix the scallions and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.


Rate or Review


  • judywrites | 07/08/2018

    We experimented and cooked this on the grill. He didn’t use direct heat. It was the first time my husband had a miso glazed dish. He loved it. I did add a bit of brown sugar to the glaze...a personal preference for less salty taste. We used an Antartic salmon we hadn’t tasted before. It was delicious. Served with a stir fry of mushrooms, green beans, yellow pepper and bok choy. This will be a repeat.

  • mickysingh | 11/08/2017

    its tastier

  • Lyn_and_Mark | 06/23/2013

    Made the rice the day before. Make sure your rice is individual grains and not lumpy. We literally had it done within 10 min. The miso mirin sauce was excellent. Will try again and serve it to friends.

  • robynne1 | 03/19/2013

    Didn't make rice but salmon was outstanding!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks