Miso Apricot Salmon
with Garlic Ginger Rice & Zesty Carrots
- Fish
- Milk
- Soy
Fishing for a new twist on salmon? We’ve got just the thing! Crispy skin-on fillets are drizzled with an umami-packed sauce of apricot jam, miso broth, lime juice, and butter. On the side, there’s fluffy, aromatic ginger rice, plus roasted carrots tossed with lime zest. If that doesn’t lure you in, we don’t know what will!
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
1 thumb
Ginger
1 unit
Lime
½ cup
Jasmine Rice
10 ounce
Salmon
(Contains: Fish)
1 unit
Apricot Jam
1 unit
Miso Sauce Concentrate
(Contains: Soy)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon skin sides down and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. • Turn off heat; remove from pan and set aside. Wipe out pan.
• Heat another drizzle of oil in same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, 1 minute.
• Add miso sauce concentrate, half the jam (all for 4 servings), ¼ cup water (1/3 cup for 4), and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.
• Fluff rice with a fork and season with salt. • Toss carrots with lime zest. • Divide rice, carrots, and salmon between plates. Drizzle salmon with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the miso apricot sauce, calling it delicious and a perfect complement to the salmon 🍲.
- Ease of prep: Customers found the recipe easy to follow, with helpful instructions for cooking salmon at home.
- Suggestions: Some recommend doubling the sauce, adding extra herbs for deeper flavor, or trying it with chicken.
- Portions: Several mentioned the salmon pieces were smaller than expected; consider larger filets.
- Sides: While many enjoyed the ginger rice, some suggested offering brown rice or quinoa options.
Reviews from our home cooks
I will admit, I was unsure about the apricot jam - and how it was going to impact the salmon. But it was my absolute favorite part of the whole dish! It surprisingly went really well with the sweetness of the carrots, too! The lime zest & juice, the ginger/garlic infused rice, all of it - paired so nicely. Loved it!!
Really good. The garlic/ginger miso apricot sauce was awesome. The crispy salmon skin was nice added touch. I added garlic/onion powder to the carrots before roasting. Then added a tablespoon of the ginger and lime zest. Out of this world. All of it was tasty.
I think I might have set my expectations a little too high after my recent experience with the Lemon Dill Salmon (superb). I will readily admit that I am finicky about salmon. I thought the miso apricot sauce - while lovely, was a bit to delicate to take on the robust flavor of the salmon. The rice was wonderful. Ginger and garlic? Of course it was! I am coming around to the roasted carrots - especially with these brilliant little stir in's that also taught me to love roasted green beans! I LOVE what you do with zest and can no longer imagine a meal without it. HF has made me a believer.
So delightful! I loved the miso apricot flavoring in the salmon. I also really enjoyed the ginger included in this recipe. This is my favorite way to prepare carrots. A really fun dish!
I really like the garlic and ginger in the rice. The carrots were very good with the lime zest. And the salmon was great...loved the sauce as usual.
Easy to put together and quite tasty. The lime zest with the carrots was a very nice touch and the rice is so good with garlic and ginger.
Hands down our absolute favorite! I never thought I could cook salmon so flaky and tasty, but this recipe made me a chef! We love the miso sauce so next time we'll double or tripple the ingredients to make lots of miso sauce. Also the carrots were so sweet we all ate them like cand, even our picky 16 year old. I never thought we'd eat cooked carrots but we'll cook them this way from now on. That's one sure fire way to get your kids to eat their vegetables!
Haven't bought or cooked salmon in awhile and the flavors of the miso and apricot jam were great. The carrots were an unexpected flavor for an accompanying vegetable but not bad. Would have personally went with bok choy or sauteed spinach with sesame oil. Again, didn't have to fight kids to finish their plates.
I have a box for two and used the apricot jelly for four. Was delicious. The lemon zest on the carrots was a big surprise as to what a difference it makes on the taste (in a good way). I think the water proportions are off. 3/4 cup of water for 3/4 cup of rice is not enough. Crunchy rice.
Was pleasantly surprised that we all liked this dish. Normally don't like salmon. The miso apricot sauce was amazing. Would've given 4 stars, but wish we had more sauce.
