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Cook the rice according to package instructions.
Preheat the oven to 375 F. Pat salmon dry. Place on a lightly greased baking sheet.
Place the butter, miso paste, brown sugar, garlic, and green onions. Stir to combine.
Place the mixture on top of the salmon. Use the back of a spoon to spread it out, covering the entire top surface of the salmon.
Transfer to the oven and cook for 8-12 minutes, depending on how thick your salmon is. Cook until the center is just cooked through.
While the salmon cooks, make the salad. Place the cucumber, edamame, and cilantro to a bowl. Add the sesame oil, rice vinegar, honey, sesame seeds, and salt. Stir to combine. Taste and adjust the salt as needed.
To plate, add the rice and salad. Place the salmon on top and enjoy.