Miso Glazed Salmon Bowl (Printable)

Succulent salmon with savory-sweet miso glaze over jasmine rice and ginger spinach

# What You Need:

→ Salmon and Marinade

01 - 4 salmon fillets, 5.3 oz each, skinless
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced

→ Rice

10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - Pinch of salt

→ Sautéed Spinach

13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce

→ Garnishes

19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips
22 - Lime wedges

# How To Make:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating well. Refrigerate for 15–30 minutes.
03 - Rinse jasmine rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic; sauté 30 seconds until fragrant. Add spinach and salt, tossing until just wilted, 1–2 minutes. Finish with soy sauce and set aside.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the tray. Broil or bake for 8–10 minutes until cooked through and glaze is caramelized.
06 - Divide rice among four bowls. Top each with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges as desired.

# Expert Advice:

01 -
  • The miso glaze is umami-forward and slightly sweet, making even a weeknight dinner feel like a small celebration.
  • Everything comes together in under 35 minutes, which means you can actually enjoy your evening instead of being stuck in the kitchen.
  • It's the kind of bowl that makes people think you're more accomplished in the kitchen than you actually are.
02 -
  • Don't skip rinsing the rice; starchy water makes the grains stick together instead of staying fluffy and separate.
  • The glaze needs to be smooth before it touches the salmon; lumpy miso paste will cook unevenly and create unpleasant texture.
  • Watch the salmon carefully under the broiler because it goes from perfect to dry very quickly; set a timer for 8 minutes and check it then.
03 -
  • Buy your salmon from a fishmonger and ask for the thickest fillets available; thin fillets cook unevenly and dry out faster than you'd expect.
  • If you don't have a broiler or it doesn't work well in your oven, bake the salmon at 220°C (425°F) on the middle rack for 10 to 12 minutes instead; the results are nearly identical.
  • Toast your sesame seeds in a dry pan for 2 to 3 minutes before sprinkling them on the bowls; it deepens their flavor and makes them taste exponentially better.
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