Miso Glazed Salmon Bowl (Printable)

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

# What You Need:

→ Salmon and Marinade

01 - 4 salmon fillets, skinless, about 5.3 oz each
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 fresh ginger, grated
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 fresh ginger, grated
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, optional
22 - Lime wedges, optional

# How To Make It:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over, coating thoroughly. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold running water. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 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 for 30 seconds until fragrant. Add spinach and salt, tossing until just wilted, about 1 to 2 minutes. Finish with soy sauce. Remove from heat 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 prepared tray. Broil or bake for 8 to 10 minutes until salmon is cooked through and glaze is caramelized.
06 - Divide cooked rice among four bowls. Top each portion with sautéed spinach and a glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Advice:

01 -
  • The miso glaze caramelizes into a glossy, umami-rich coating that tastes far more complicated than the few minutes it takes to whisk together.
  • Everything cooks in parallel so you're genuinely done in under 35 minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • It's one of those bowls that looks restaurant-quality but doesn't require any intimidating technique or hard-to-source ingredients.
02 -
  • Don't skip rinsing the rice because unrinsed rice releases so much starch that you'll end up with a porridge situation instead of fluffy individual grains.
  • Watch the salmon carefully during broiling because it goes from perfectly cooked to dry and chalky in about two minutes, so set a timer and peek at it around the eight-minute mark.
  • Miso paste can burn if exposed to very high direct heat, so if your broiler runs extremely hot, you might need to lower the rack or tent the salmon loosely with foil to prevent the glaze from blackening.
03 -
  • Make the miso glaze up to two days ahead and store it in an airtight container in the fridge, which lets you assemble this bowl in a flash on busy evenings.
  • Pat your salmon fillets dry with paper towels before marinating because excess moisture prevents the glaze from sticking and caramelizing properly.
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