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Korean Miso Glazed Salmon with Kimchi Fried rice

Korean Miso-Glazed Salmon with Kimchi Fried Rice

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Miso Glaze

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. Sprinkle in green onions and sesame seeds. Keep warm on low heat.

Cook the Salmon

  1. 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.

    1. If using a skillet, you can sear skin-side down first for crispy skin, then finish in the oven.
    2. 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

    1. 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.
    2. For an extra touch, top the rice with a fried egg—runny yolk and all.