Looking for a restaurant-quality dinner that’s actually easy to make at home? These Miso Glazed Salmon Bowls are a game-changer. The combination of sweet and savory miso glaze paired with perfectly cooked salmon creates an irresistible dish that’s both nutritious and satisfying. I love how this recipe transforms simple ingredients into something truly special, and I’m confident you’ll be adding it to your regular dinner rotation.
Ingredients
For the Miso Glazed Salmon:
- 4 salmon fillets (6 oz each), skin-on
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
For the Bowl Base:
- 2 cups cooked brown rice
- 2 cups baby spinach
- 1 large avocado, sliced
- 2 carrots, julienned
- 1 cucumber, thinly sliced
- Sesame seeds for garnish
- Nori strips (optional)
Instructions
- Mix the miso paste, mirin, soy sauce, rice vinegar, sesame oil, and grated ginger in a bowl until smooth.
- Pat the salmon fillets dry with paper towels and place them on a lined baking sheet. Brush generously with the miso mixture, reserving some for serving. Let marinate for 15-30 minutes.
- Preheat your broiler to high. Position the rack about 6 inches from the heat source.
- Broil the salmon for 8-10 minutes, or until the glaze is caramelized and the fish flakes easily with a fork.
- While the salmon cooks, prepare your bowl bases by dividing the rice, spinach, avocado, carrots, and cucumber between four bowls.
- Place the cooked salmon on top of each bowl, brush with remaining glaze, and garnish with sesame seeds and nori strips if using.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- Can’t find white miso? Yellow miso works too, though it has a slightly stronger flavor.
- For the best results, bring your salmon to room temperature before cooking.
- Watch the salmon carefully while broiling – the miso can burn quickly due to its sugar content.
- Meal prep tip: You can make the miso glaze up to 3 days in advance and store it in the refrigerator.
- For a low-carb option, swap the rice for cauliflower rice.
- The toppings are customizable – feel free to add edamame, pickled ginger, or your favorite vegetables.
- If you have leftover cooked salmon, store it separately from the fresh components and reheat gently to maintain its texture.
Miso Glazed Salmon Bowls
These Miso Glazed Salmon Bowls are a game-changer. The combination of sweet and savory miso glaze paired with perfectly cooked salmon creates an irresistible dish that's both nutritious and satisfying.
Ingredients
- 4 salmon fillets 6 oz each, skin-on
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 2 cups cooked brown rice
- 2 cups baby spinach
- 1 large avocado sliced
- 2 carrots julienned
- 1 cucumber thinly sliced
- Sesame seeds for garnish
- Nori strips optional
Instructions
- Mix the miso paste, mirin, soy sauce, rice vinegar, sesame oil, and grated ginger in a bowl until smooth.
- Pat the salmon fillets dry with paper towels and place them on a lined baking sheet. Brush generously with the miso mixture, reserving some for serving. Let marinate for 15-30 minutes.
- Preheat your broiler to high. Position the rack about 6 inches from the heat source.
- Broil the salmon for 8-10 minutes, or until the glaze is caramelized and the fish flakes easily with a fork.
- While the salmon cooks, prepare your bowl bases by dividing the rice, spinach, avocado, carrots, and cucumber between four bowls.
- Place the cooked salmon on top of each bowl, brush with remaining glaze, and garnish with sesame seeds and nori strips if using.
