There’s something about the combination of miso, gochujang, and seared salmon that’s absolutely addictive. This Korean miso-glazed salmon with kimchi fried rice is a bold and comforting dish that hits every taste bud with sweet, spicy, savory, and umami flavors. Whether you're a fan of korean seafood or exploring new asian salmon recipes, this dish brings a restaurant-quality experience right to your kitchen. It's perfect for a weeknight salmon dinner or an impressive weekend meal. Plus, it's an excellent way to use frozen salmon and leftover rice in a seriously exciting way.
Korean Miso-Glazed Salmon with Kimchi Fried Rice
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Korean
Baking Sheet or Oven-safe Skillet For roasting or broiling the salmon. A cast iron skillet works beautifully.
Mixing bowl For whisking the glaze.
Non-stick or carbon steel skillet For making the kimchi fried rice. A wok also works well.
Rice cooker or pot To prepare rice in advance if needed.
Spatula To stir-fry rice without breaking it apart too much.
Fish spatula Optional, but helpful for flipping and lifting salmon fillets.
For the Miso-Glazed Salmon
- 4 salmon fillets skin-on or skinless, about 6 oz each; fresh or frozen and thawed
- 2 tablespoons white miso paste
- 1 tablespoon gochujang Korean fermented red chili paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon mirin or rice vinegar with a pinch of sugar
- 1 tablespoon sesame oil
- 1 teaspoon honey or brown sugar
- 2 garlic cloves finely grated
- 1 teaspoon fresh ginger grated
For the Kimchi Fried Rice
- 2 cups cooked jasmine rice preferably day-old
- 1 cup chopped kimchi with a bit of juice
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 green onions chopped
- 1 egg optional, for a fried egg topping
- 1 tablespoon neutral oil vegetable or avocado oil
- Sesame seeds for garnish
- Seaweed flakes optional garnish
Optional Toppings:
- Sliced cucumber
- Pickled radish
- Julienned carrots
- Extra kimchi on the side
Prepare the Miso Glaze
In a small bowl, whisk together white miso paste, gochujang, soy sauce, mirin, sesame oil, honey, garlic, and ginger. The mixture should be thick but spreadable, with a deep, reddish color.
This glaze is the soul of the dish—a classic gochujang recipe combo with miso that brings earthy depth and gentle heat, a profile that's common in many korean salmon recipes and other soy salmon recipes across Asian cuisine.
Prep the Salmon
Pat the salmon fillets dry with a paper towel. If using frozen salmon, make sure it’s fully thawed and moisture-free for a good sear or broil. Line a baking sheet with foil or parchment paper for easier cleanup.
Brush each fillet generously with the miso-gochujang glaze. Let the salmon marinate at room temperature for 10–15 minutes while you prepare the rice. This also helps the fish cook more evenly.
Make the Kimchi Fried Rice
Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the chopped kimchi and cook for 2-3 minutes until fragrant and slightly caramelized. Add gochujang and stir well to coat.
Next, add the rice, breaking it apart with your spatula. Stir-fry everything together for about 4-5 minutes, ensuring the rice is heated through and has absorbed the kimchi flavor. Add soy sauce and sesame oil toward the end for added seasoning and richness.
Sprinkle in green onions and sesame seeds. Keep warm on low heat.
Cook the Salmon
Preheat your oven’s broiler or set it to 400°F if roasting. Place the salmon fillets on the prepared baking sheet.
To broil: Broil for 6–8 minutes until the top is caramelized and the salmon is just cooked through.
To roast: Bake for 10–12 minutes, depending on thickness.
If using a skillet, you can sear skin-side down first for crispy skin, then finish in the oven.
When the glaze starts bubbling and the edges of the salmon turn golden, it’s ready. Don’t overcook—salmon should be tender and flaky inside.
Assemble and Serve
Scoop a generous portion of kimchi fried rice onto each plate or bowl. Top with a salmon fillet, a sprinkle of sesame seeds, and optional garnishes like pickled radish or julienned veggies.
For an extra touch, top the rice with a fried egg—runny yolk and all.
Perfect Pairings
This dish has big, bold flavors, so it pairs beautifully with lighter, refreshing elements:
- Cucumber salad: A quick Korean cucumber salad with vinegar and sesame can help balance the richness.
- Miso soup: Adds a comforting, earthy note to complete the meal.
- Chilled green tea or Korean barley tea (bori-cha): Great palate cleansers and digestion-friendly.
- Cold beer or light sake: If you’re pairing alcohol, go with something crisp that doesn’t overpower the flavors.
This dish also works beautifully in an asian salmon bowl style setup with additional toppings like seaweed, edamame, or spicy mayo.
Frequently Asked Questions
1. What type of salmon should I use?
You can use Atlantic, sockeye, or coho salmon—just ensure it's fresh or fully thawed if frozen. Skin-on fillets are great if you’re searing or broiling, but skinless works fine too.
2. Can I substitute another fish?
Absolutely. This glaze works well with other korean fish like mackerel, cod, or even halibut. For a korean shrimp recipe twist, swap salmon for jumbo shrimp and reduce cook time.
3. Is this recipe spicy?
It has a gentle heat from gochujang and kimchi, but it’s not overwhelming. You can adjust the gochujang amount to suit your spice tolerance or use a mild version.
4. Can I make this with leftover salmon?
Yes! Reheat the salmon gently and make fresh kimchi fried rice. It’s a fantastic use for leftover soy salmon recipes or any asian fish recipes you have in your weekly rotation.
5. How do I store and reheat leftovers?
Store salmon and rice separately in airtight containers. Reheat rice in a skillet with a splash of water or oil. Reheat salmon in the oven or air fryer at low temp to avoid drying it out.
