Miso Glazed Salmon Bowl (Printable)

Succulent miso-glazed salmon with jasmine rice and ginger spinach for a satisfying balanced meal.

# What You'll 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
22 - Lime wedges

# Directions:

01 - In a small mixing bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until completely smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, ensuring complete coating. Refrigerate for 15 to 30 minutes while preparing rice and spinach components.
03 - Rinse jasmine rice thoroughly under cold water. Combine rinsed rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and allow to stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add grated ginger and minced garlic, sautéing for 30 seconds until fragrant. Add spinach and a pinch of salt, tossing constantly until just wilted, approximately 1 to 2 minutes. Finish with soy sauce and remove from heat.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly brush with oil. Arrange marinated salmon fillets on prepared baking sheet. Broil or bake for 8 to 10 minutes until salmon is cooked through and glaze is caramelized.
06 - Divide cooked rice evenly among four serving bowls. Top each portion with sautéed spinach and one glazed salmon fillet. Sprinkle with sliced green onions and toasted sesame seeds. Garnish with nori strips and lime wedges as desired.

# Expert Tips:

01 -
  • The miso glaze gets glossy and caramelized in the oven, creating this sweet-savory coating that tastes nothing like a health food despite being one.
  • Everything comes together in about 35 minutes, which means you can have a restaurant-quality bowl on a weeknight without the stress.
02 -
  • Don't let the salmon marinate longer than 30 minutes or the acids in the rice vinegar will start to cook and change the texture of the fish—15 minutes is honestly perfect if you're short on time.
  • The broiler works faster than the oven, but watch it closely because different broilers have different personalities and the glaze can go from caramelized to burnt in seconds.
03 -
  • Taste your miso marinade before applying it to the salmon—if it seems too salty, add a touch of honey; if it seems too sweet, a few drops of rice vinegar will balance it instantly.
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out about 5 minutes before you preheat the oven.
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