Bites of succulent salmon are lathered in a sweet, umami-rich marinade of miso, ginger, garlic, honey, soy, and toasted sesame oil, then quickly pan-seared or air-fried into crispy, melt-in-your-mouth glazed nuggets. Served on a bed of fluffy coconut rice with soy-glazed crispy roasted Brussels sprouts.
TOO. EASY.
If this is the very best version, it should be more complicated, right? Like shouldn’t it marinate for days, slow-cook for hours, or at least require some kind of specialized gadget?
Makes me hesitate, too. But sometimes the best way really is the easy way. For instance, to make this insanely yummy salmon, you just chop the salmon into cubes, toss with sauce, then pan-fry on the stovetop for ~3 minutes. DONE and ready to eat. Using bite-sized pieces, higher heat, and a short cooking time ensures that every bite will be crisp and caramelized on all sides while tender and flakey, nearly melting, in the center.
As for the rice, the preparation is exactly what you were hoping it would be. Cook your rice like normal, but replace some of the water with coconut milk. Crazy. It comes out light and fluffy, but with a kiss of richness, creaminess, and subtle coconut flavor that you miss with plain steamed rice.
Miso 101
The only “special” ingredient for this recipe that can be harder to find in stores is miso (fermented soybean paste). Miso is a staple of Japanese cuisine, commonly added to broth (to make miso soup), sauces, dressings, marinades, and batters. Different varieties range from light and sweet (“white miso”) to strong and funky (“red” or “dark miso”), depending on fermentation time and the proportion of soybeans, grains, and salt used in production. Miso adds a salty, tangy, slightly sweet, rich and savory, umami taste to dishes. It’s one of those flavors that’s universally pleasing to human tastebuds. You’d be hard-pressed to find someone who truly dislikes it.
For this recipe, I recommend a white or lighter miso paste for a little extra sweetness, but any variety should work. If you have trouble finding miso in stores, this is a great brand that you can buy on Amazon–not too bulky, lasts a long time, and comes in a reduced sodium version (which still packs plenty of saltiness for full flavor).
Miso salmon
King salmon, steelhead trout, and arctic char are my top choices from the salmon family to make plump, juicy, crispy, melt-in-your-mouth nuggets with this recipe. These fatty fish have a smooth, buttery, moist, flakey texture and rich yet mellow flavor that allows the delicious marinade to shine through. I’ve also tried this recipe with chopped chicken and shrimp–both a huge success.
The marinade/sauce is a simple mixture of:
- white miso paste (Use red miso for a saltier, more intense flavor.)
- rice wine vinegar (You could sub mirin for a sweeter take.)
- honey
- soy sauce (I prefer lower sodium soy sauce.)
- minced fresh ginger
- minced fresh garlic
- toasted sesame oil
- ground black or white pepper
Because the salmon is chopped first, the time required for marinating is minimal. Rather than waiting on the marinade to seep through a fat piece of fish, you’re coating every single bite in flavor. (In fact, leaving delicate fish in a marinade too long can break down the texture, and prolonged acid exposure will even cook the fish.)
This means just letting the salmon rest in the marinade in the short time it takes you to prep the rest of the meal, or about 15 minutes. It also means your last-minute dinner decision can be wildly successful and stress-free.
Coconut rice
It’s rice, coconut milk, water, and salt. No tricks. No secrets. Just magic.
Jasmine rice has a sweet, nutty, buttery flavor that works beautifully with the subtle taste of coconut. The texture is fluffy, soft, and light, but with a slightly creamier, richer mouthfeel compared to plain steamed rice. Lite coconut milk works perfectly for fluffy rice, but you can use full-fat coconut milk for an extra creamy, more indulgent texture.
If subbing a different type of rice, just check the package to adjust the amount of liquid and cooking time if needed.
Crispy Brussels
There’s no better way to round out a meal than with perfectly charred, crispy, saucy roasted Brussels sprouts. After roasting, these are tossed in a sweet & savory glaze of soy sauce, honey, toasted sesame oil, rice wine vinegar, and candied ginger, and they are addictively delicious. The perfect pairing against the creamy, fluffy rice and flavor-loaded, melt-in-your-mouth miso salmon.
You could also go for a quick pan-fry of broccoli, bok choy, or whatever veggie is in season.
Chopsticks would be a nice touch. A skill I haven’t quite mastered.
Crispy Miso Salmon & Coconut Rice
Bites of succulent salmon are lathered in a sweet, umami-rich marinade of miso, ginger, garlic, honey, soy, and toasted sesame oil, then quickly pan-seared or air-fried into crispy, melt-in-your-mouth glazed nuggets. Served on a bed of fluffy coconut rice with soy-glazed crispy roasted Brussels sprouts.
Ingredients
For the coconut rice:
- 1/2 cup jasmine rice
- 1/2 cup canned coconut milk (lite or full-fat)
- 1/3 cup water
- 1/8 tsp salt (or to taste)
For the miso salmon:
- 8 oz salmon, skinned (recommend king salmon; steelhead trout and arctic char are great subs)
- 2 tsp white miso paste
- 2 tsp rice wine vinegar (can sub mirin for a sweeter twist)
- 1.5 tsp honey
- 1.5 tsp soy sauce (can use reduced sodium)
- 1 tsp minced fresh ginger
- 1/2 clove fresh garlic, minced
- 1/2 tsp toasted sesame oil
- ground black or white pepper, to taste
- ~1 tsp neutral oil for pan-frying (such as refined coconut, avocado, or almond oil) or cooking spray for air-frying
- sesame seeds or chopped green onion, for serving
For the Brussels sprouts:
- 6 oz Brussels sprouts
- 1 tsp olive oil
- small pinch sea salt, to taste
- ground black pepper and/or crushed Aleppo pepper, to taste
- 1/4 tsp toasted sesame oil
- 1/2 tsp soy sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp honey
- pinch crystallized ginger, crushed (may sub 1/4 tsp minced fresh ginger)
Instructions
- Preheat the oven to 425º for the Brussels sprouts.
Make the coconut rice:
- Rinse rice as directed on the package. Add rice, coconut milk, water, and salt to a medium saucepan, stir to combine, and bring to a boil over high heat.
- When the liquid begins to boil, immediately cover with a tight-fitting lid and reduce heat to low. Simmer over low heat, covered, 18-20 minutes.
- Leaving the lid ON, remove from heat. Allow the rice to steam while covered for 5-7 minutes.
- Remove the lid and fluff with a fork.
Marinate the salmon:
- Chop the salmon into 1/2-inch cubes and remove any pin bones.
- In a mixing bowl, whisk together miso, vinegar, honey, soy sauce, ginger, garlic, toasted sesame oil, and pepper until smooth. Add the cubed salmon and toss to fully coat. Allow to marinate while cooking the rice and Brussels sprouts, or about 15-20 minutes.
Make the Brussels sprouts:
- Rinse the Brussels, pat dry, and trim the bottoms off. Slice lengthwise into halves or thirds.
- Line a baking sheet with foil and add the sliced Brussels. Drizzle with olive oil, sprinkle with salt and pepper, and toss to evenly coat. Spread out in a single layer. (For optimal crispiness, make sure not to over-crowd the pan.)
- Transfer to the oven and roast about 20 minutes at 425ºF, or until the outer layers are charred and the pieces are tender throughout.
- Meanwhile, mix together the toasted sesame oil, soy sauce, vinegar, honey, and crystallized or fresh ginger until evenly combined. When the Brussels are done, immediately toss with the glaze to coat.
Cook the salmon (stovetop or air fryer):
- To pan-fry: Heat a medium nonstick fry pan over medium heat. Add neutral oil and swirl to coat the pan. When the oil is hot, remove the salmon from excess marinade and add to the pan in a single layer with space between each piece. Pan-fry about 2 minutes undisturbed, then flip and continue cooking 1-3 minutes longer, until browned on all sides and just cooked through. (The pieces should flake easily with a fork and still be pink in the center.) Remove from heat.
- To air-fry: Preheat the air fryer to 400ºF. Spray the basket with oil/cooking spray. Place the salmon pieces in the basket in a single layer with space between each piece (working in batches as needed to avoid over-crowding). Air-fry about 5 minutes, shaking the basket halfway, until the salmon is browned on all sides and just cooked through.
- To serve, divide rice into two shallow bowls, place salmon bites on top, and serve with roasted & glazed Brussels. Sprinkle with sesame seeds and/or chopped greed onion, if desired.