Simple Roast Salmon with Miso Rice

This Salmon recipe is so easy it will become your go-to! It's great paired with Miso Rice or easily enhanced with other unique sides and salads!
Photo Credit: Just One Cookbook


  • Salmon -
  • (1) 2-3 lbs side of salmon, skin on
  • ¼ cup extra virgin olive oil
  • Flaky sea salt and pepper
  • Miso Rice -
  • ¼ cup white or sweet miso
  • 1 ½ cups basmati or other long-grain rice
  • Kosher salt and black pepper


  • Salmon -
  • Cut salmon into (4-6) 6-ounce filets.
  • On a rimmed baking sheet, rub salmon all over with extra virgin olive oil, season with flaky sea salt salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  • Miso Rice -
  • In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  • Garnish -
  • ¼ cup sliced scallions, 1 tbsp minced ginger and about 8-ounces finely shredded Napa cabbage.
  • To assemble -
  • In serving bowls, add Miso rice to the bottom, top with 1 layer of shredded Napa cabbage, then Simple Roast Salmon, top with sliced scallions and minced ginger.

Leave a comment

Please note, comments must be approved before they are published