Asian Salmon with Rice

A piece of glazed grilled salmon topped with microgreens sits on a bed of white rice, served on a dark plate.

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This clean, flavor-forward dish layers broiled tamari-glazed salmon over warm rice for a meal that's easy to prep. Marinated overnight for maximum flavor, then broiled until golden and caramelized.

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Prep Time 10

Cook Time 13

Marinate 8

Total Time 8 23

Servings: 2

Course: Main Course, Seafood

Cuisine: Japanese-inspired

Calories: 1307

Ingredients Equipment Method Nutrition Notes

Ingredients

¼ cup Tamari
2 tablespoon Mirin
1 tablespoon Sugar
4 cloves Garlic minced
2 filets Salmon 4–6 oz each
1 cup White rice cooked short grain
Cilantro microgreens for garnish

Equipment

Small mixing bowl
Chefs knife
Rice cooker or small pot
Parchment Paper or Foil
Baking Sheet

Method

Marinate the Salmon

In a small bowl, mix tamari, mirin, sugar, and minced garlic.
Place salmon in a shallow dish and pour marinade over. Cover and refrigerate overnight.

Bake & Broil

Preheat oven to 400°F. Remove salmon from marinade and place on lined baking sheet.
Bake for 11 minutes. Switch oven to broil and cook 1–2 minutes until salmon is golden and caramelized.

To Plate

Scoop rice into bowls. Top with salmon.
Garnish with cilantro microgreens and serve.

Nutrition

Calories: 1307kcalCarbohydrates: 181gProtein: 88gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gCholesterol: 187mgSodium: 3661mgPotassium: 2050mgFiber: 3gSugar: 21gVitamin A: 137IUVitamin C: 4mgCalcium: 126mgIron: 6mg

Notes

Storage: Leftover salmon and rice keep in separate airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a low oven or covered skillet so it doesn't dry out, the microwave works fine for the rice with a splash of water. Salmon is best the day it's cooked while the glaze is still glossy.

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